• Prep Time -
  • Cook Time -
  • Serving -
  • Difficulty Normal

Recipe Description

Welcome, Kuali Bakers! This time, we are showcasing all the incredible ‘Kuih-muih’ submissions here!

To enter our giveaway, all you need to do is serve up your best ‘kuih-muih’ using Anchor Extra Yield Cooking Cream, which can be used as a substitute for coconut milk. Read our full instructions here to win!

This recipe is courtesy of Juliann Siow for “Show us your ‘In-Kuih-dible’ Creations!” Contest.

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Bottom Layer
  • 80g tapioca flour
  • 35g sago flour
  • 30g green pea flour
  • 35g rice flour
  • 170g castor sugar
  • 300ml water
  • 8 pandan leaves, cut into small pieces
  • 320ml thick coconut milk
  • 1 tsp alkaline water
  • Top Layer
  • 30g rice flour
  • 25g green pea flour
  • 1 tbsp cornflour
  • 20g castor sugar
  • 1/2 tsp salt
  • 250ml Anchor UHT Extra Yield Cooking Cream


    Bottom Layer (green)
  1. Put pandan leaves and water into a blender and blend to a fine pulp. Squeeze the pandan juice and strain to obtain 320ml pandan-flavoured water.
  2. Combine tapioca, sago, green pea and rice flours, sugar and pandan-flavoured water in a saucepan. Stir in coconut milk and alkaline water.
  3. Cook over gentle low heat until mixture is thick. Pour into a lightly greased 22cm square cake tin. Steam for 20 minutes.
  4. Top Layer (white)
  5. Combine all the ingredients in a saucepan. Cook over gentle low heat until it starts to thicken.
  6. Pour over the green layer and steam for 10-15 minutes or until set.
  7. Remove kuih talam to cool completely before cutting into serving slices.
  8. Tips
  9. When cooking the green portion and the top layer, avoid overheating the mixture. It needs to be slightly cooked to a liquid form and not to be in a thick paste-like form. Overcooking it in a thick paste form will not give a smooth surface after steaming

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