kuih talam

Kuih Talam

Kuih Talam

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


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


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


Related Recipe

Kuih Siput

Kuih Bahulu

Kuih Koyah

Kuih Ros

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7 Responses to “Kuih Talam”

  1. Lai Soo Chin

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

    • Kuali Admin

      Hi Leo,

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

      The Kuali Team.

  2. Elaine

    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?

  3. Mama Mia

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


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