Kuih Talam


Green pandan layer

70g rice flour
25g green pea flour
25g tapioca flour
90g sugar
350g pandanus juice (10 large screwpine leaves, blend with 200g water)

Coconut cream layer

25g tapioca flour
30g rice flour
15g green pea flour
3g salt
150g coconut milk
200g water


Green Pandan (Bottom Layer)

Combine all the dry ingredients in a bowl and stir in the pandan juice.

Strain mixture into a saucepan and cook over low heat until mixture slightly thickens. Remove from the heat.

Pour mixture into an 8in greased mould and steam for about 20-25 minutes till set. (When you tilt the tray, the mixture shouldn´t wobble). Set aside.

Coconut Layer (Top Layer)

Combine all the dry ingredients in a bowl. Stir in coconut milk and water.

Cook over low heat until mixture thickens about 8 minutes. Remove from heat and pour coconut layer onto the green pandan layer.

Steam for another 15 minutes.

Remove from steamer and let it cool for at least 4 hours prior to cutting.

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3 Responses to “Kuih Talam”

  1. Lai Soo Chin

    All r my favourite local cakes.I really appreciated that u kindly share us ur recipe.Tks.

    • Kuali Admin

      Hi Leo,

      Yes, the recipe calls for 15g green pea flour for the coconut cream layer. Thanks for your support.

      The Kuali Team.


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