Kuih Talam

A classic and beautiful steamed Kuih with two delicious layers of pandan and coconut milk 😍 So #sedap to indulge in during tea time, this recipe is a must-try item. Pls do tag us if you try it out, or maybe give us a suggestion about what you’d like us to make next week 😉

Prep Time

10 min.

Cook Time

40 min.

Total Time

50 min.


Sweet Delights


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 100g Rice Flour
 20g Tapioca Flour
 20g Green Bean Flour
 200g Caster Sugar
 ¼ tsp Salt
 500ml Pandan juice (10 pandan leaves & 500ml water)
 3-5 drops Green coloring (optional)
 200ml Coconut Cream
 200ml Water
 40g Rice Flour
 20g Green Bean flour
 ¼ tsp Salt
 1 Pandan Leaf (knotted)
 1 tbsp Oil (to grease ramekins/tray)


  1. Green Layer - Mix all the ingredients and whisk well until there are no lumps.
  2. Put the green layer mixture into a pot and boil until the mixture has thickened slightly for about 3 mins, then quickly take off the heat.
  3. Lightly grease small ramekins or a square tray with a bit of oil.
  4. Quickly pour the mixture into the small ramekins or in to a tray, filling them to about ⅔ of the height.
  5. Steam for about 15 mins (25 mins if using a tray) or until it has set (you will see slight indents on top with a bit of water).
  6. Remove the lid after 5 minutes to remove the steam & continue cooking, also use a cloth wrapped around the lid to absorb the steam.
  7. White Layer - Mix all the ingredients and cook on low heat, for only about 1 minute, remove from heat as soon as it starts to thicken or get lumpy.
  8. Make small cuts or poke with a fork on top of the green layer, then carefully pour the white layer on top of it.
  9. Steam again for about 20-25 mins until the white mixture has set then leave to cool and then carefully remove them from the ramekins or cut out from the tray in desired shape.

More delicious ideas for you

Rojak Buah Mahsuri
Strawberry Cheese Trifle
Tuna Fish Cakes
Pandan Chicken