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Leo's travel journal
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Leo's travel journal and other juicy bits...
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Leo's travel journal
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2026-02-25 08:09:03
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Leo's travel journal | Leo’s travel journal and other juicy bits… Leo’s travel journal Leo’s travel journal and other juicy bits… #4 Kuih Talam leave a comment » Been getting inspiration to reconnect with the Peranakan family heritage (Penang Peranakan to be exact), this is the first of the many traditional food items that we are famous for. Kuih talam is essentially a dessert made from green pea, tapioca and rice flours. There are two distinct layers visible; the sweet green layer (which should be approximately 3/5 thickness of the entire thing) which is flavoured and scented by the juice from the pulverised leaves of the screwpine plant. The screwpine plant is an essential ingredient in Peranakan cuisine and can be found once upon a time, in the gardens of any respectable Peranakan family abode. The texture of this layer should be slightly firm, yet yielding to the bite. The white layer is is slightly different in terms of taste and texture. It is made from...
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