• Prep Time 20 minutes
  • Cook Time 35 minutes
  • Serving For 4 people
  • Difficulty Easy

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
  • Coconut cream layer:
  • 30g rice flour
  • 25g green pea flour
  • 1 tbsp cornflour
  • 20g castor sugar
  • 1/2 tsp salt
  • 250ml coconut milk


  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. Coconut cream layer:
  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. Tip: When cooking the green portion and coconut cream 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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