• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • Bottom Layer:
  • 900g tapioca, grated
  • 250g castor sugar
  • ½ tsp salt
  • 350ml thick coconut milk
  • Top Layer (sift):
  • 80g rice flour
  • 90g tapioca flour
  • 1 tsp green pea flour
  • 1 tsp salt
  • 225ml thick coconut milk


  1. To make the bottom layer, squeeze off excess liquid from the grated tapioca and combine with sugar, salt and thick coconut milk in a non-stick pan. Cook over low heat until mixture turns into a thick batter. Pour the batter into a lightly-greased 23cm square tray. Steam for 20 minutes.
  2. For the top layer, combine the different types of flour, salt and coconut milk in a non-stick pan. Cook until mixture turns into a soft paste-like batter. Pour batter over the tapioca layer and steam for 15-20 minutes.
  3. Remove the talam from the steamer and let it cool completely before cutting into square serving pieces.

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