TALAM EGG SPONGE

Bottom Layer

2 ozs - Pandan leaves to blend to get 19 0zs. Pandan Juice
5 ozs - santan
50 gm - Rice Flour
40 gm - Green Pea Flour
180 gm - Sugar green
1/8 tsp - alkaline
Pinch Of Salt

Topping

4(A) Eggs. Don't refrigeration.
150 gm - Sugar
130 gm - Flour

Method

Sieve Flour ingredients well.
Cook till thick.
Pour into tin to
steam fo 20 mins

Method

Beat till fluffy mix well & pour
on top of green layer to steam
for 20 mins