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.
Combine tapioca, sago, green pea and rice flours, sugar and pandan-flavoured water in a saucepan. Stir in coconut milk and alkaline water.
Cook over gentle low heat until mixture is thick. Pour into a lightly greased 22cm square cake tin. Steam for 20 minutes.
Coconut cream layer:
Combine all the ingredients in a saucepan. Cook over gentle low heat until it starts to thicken.
Pour over the green layer and steam for 10-15 minutes or until set.
Remove kuih talam to cool completely before cutting into serving slices.
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.