• Prep Time 10 minutes
  • Cook Time 50 minutes
  • Serving For 12 people
  • Difficulty Normal

Recipe Description

Kuih Talam, a traditional dessert still popular in Malaysia until today. The two signature colors of Kuih Talam is made by Green Pandan and Coconut cream.

Recipe Ingredient

  • 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


  1. Green Pandan (Bottom Layer) : Combine all the dry ingredients in a bowl and stir in the pandan juice.
  2. Strain mixture into a saucepan and cook over low heat until mixture slightly thickens. Remove from the heat.
  3. 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.
  4. Coconut Layer (Top Layer) : Combine all the dry ingredients in a bowl. Stir in coconut milk and water.
  5. Cook over low heat until mixture thickens about 8 minutes. Remove from heat and pour coconut layer onto the green pandan layer.
  6. Steam for another 15 minutes.
  7. Remove from steamer and let it cool for at least 4 hours prior to cutting.

You may also like

23 thoughts on “Kuih Talam”

  1. Lai Soo Chin - July 29, 2014 at 4:00 pm

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

  2. Leo Choo - June 27, 2016 at 8:30 pm

    Is it really we put green pea flour in the coconut cream layer?

    • Kuali Admin - June 28, 2016 at 4:32 pm

      Hi Leo,

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

      The Kuali Team.

    • Debbie Goon - May 27, 2020 at 12:42 am

      If dont have green pea flour how? And where to buy green pea flour. Can i see the picture of green pea flour?

      • Michelle Wong - May 27, 2020 at 2:08 pm

        You can try to search for mung bean flour. It is not green bean powder ground from whole green bean. You may replace it with Hoen kwee flour which is usually available at supermarket (choose the white colour) if you can’t find the mung bean starch.

  3. Elaine - November 8, 2017 at 11:41 am

    I cannot get 350g of juice from 10 leaves and 200g water. Can I just top up with more water or should Blend more leaves?

  4. Mama Mia - July 7, 2018 at 12:54 pm

    Can I use pandan paste with water to make up the pandan juice?

  5. Benjamin - December 15, 2018 at 7:47 am

    Thank you for the recipe. I really appreciate all.

  6. Susan Melodia - January 18, 2019 at 8:20 am

    Thank you for the recipe

    • Alfred Goh - October 23, 2020 at 11:26 pm

      Very informative and easy to follow recipes, make me interested to know more about Malaysian cuisines.

      • Kuali Cares - October 26, 2020 at 9:59 am

        Hi Alfred, we are glad to hear that you are enjoying Kuali – Happy Cooking and Baking!

  7. Jessica Lee - June 1, 2019 at 12:15 pm

    The recipe does not indicate white or green portion. Or is it the same for both?

    • Kuali - June 3, 2019 at 9:26 am

      Hi Jessica,

      Thank you for pointing out the issue. We have rectified it and thank you for supporting us.

      Kuali Team

      • Ann - April 16, 2020 at 7:37 pm

        this recipe is not sweet enough for the green portion and quite doughy as it didnt include alkaline water or bicarbonate soda. I was quite dissapointed with the result. then i tried my friend recommended one, turned quite well.

        • Susan L - May 10, 2020 at 6:52 am

          Just add more sugar if you like it very sweet. We all don’t have the same taste buds.

  8. Olivia - February 28, 2020 at 7:13 am

    I don’t have green bean flour. Can I substitute with mung bean flour ?

    • Kuali Cares - July 3, 2020 at 9:03 am

      Hi Olivia, yes you can – mung bean is commonly known in India as the version of the ‘green beans’ in Malaysia. Happy Cooking!

  9. Celine - July 15, 2020 at 9:46 pm

    Hi there, is green pea flour the same as green pea powder? Like grounded green pea?

    • Kuali Cares - July 16, 2020 at 9:36 am

      Hi Celine, green pea flour may be bought at the same section as where you would find rice flour, corn flour etc. at the mart. It’s slightly teal in colour and not the bright colour as green pea powder. This recipe calls for green pea flour. Green pea powder may be more suitable for other recipes. Happy Cooking!

  10. Irene - August 24, 2020 at 7:20 pm

    I tried but why my coconut cream layer on top is too soft “ it didn’t go firmer enough ?
    Is there any reason coz I follow every step from your recipe ,

    • Kuali Cares - September 1, 2020 at 8:48 am

      Hi Irene, the coconut layer is generally softer than the pandan layer. However, if you prefer for the texture to be firmer, you may reduce the amount of water slightly from 200g, as everyone has a different preference for texture. Happy Cooking and experimenting!

  11. Alfred Goh - October 23, 2020 at 11:26 pm

    Very informative and easy to follow recipes, make me interested to know more about Malaysian cuisines.

  12. Kuih: The Story Of Our Malaysian Heritage Of Flavours And Cultures | TRP

Leave a Reply

Your email address will not be published.