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Kuih talam
Pandan coconut layer cake
Kuih talam pandan: steamed pandan rice-flour layer under salted coconut cream
Trays of kuih talam sit on almost every kuih stall from Johor Bahru to Alor Setar, cut into neat green-and-white squares that office workers pick up with their morning kopi. The bottom layer is a springy pandan jelly of rice flour and tapioca; the top is a soft, slightly salty coconut layer that melts against it. It needs a 20 cm square tin and a wok or steamer with a lid, and it slices best the next morning. Chef's tip: wrap the steamer lid in a cloth; condensation dripping onto the white layer leaves pockmarks and a watery top.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the pandan layer
- 10 pandan leavescut into 2 cm pieces
- 1 ¼ cups water
- 2 ⅛ oz rice flour
- 1 ⅜ oz tapioca starch
- 4 oz caster sugar
- ¾ cup coconut milk
For the coconut layer
- 1 ¾ cups coconut cream
- 1 ¾ oz rice floursecond measure
- 1 tbsp tapioca starchsecond measure
- ¾ tsp salt
- 1 tbsp caster sugarsecond measure
- 1 tsp neutral oilfor the tin
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Method
0/9 doneStep 1: Blend 10 pandan leaves with 1 ¼ cups water until the leaves are pulp, then squeeze through a fine sieve or muslin. You want about 300 ml of deep green juice; top up with water if short.
5 minStep 2: Brush a 20 cm square tin with 1 tsp neutral oil, set it in the steamer and bring the water underneath to a strong boil over a high heat while you mix. Wrap the lid in a clean tea towel.
5 minStep 3: Whisk 2 ⅛ oz rice flour, 1 ⅜ oz tapioca starch and 4 oz caster sugar in a saucepan, then whisk in the pandan juice and ¾ cup coconut milk until smooth.
Step 4: Stir the green batter over a low heat for 2–3 minutes until it thickens slightly to a thin custard and coats the spoon. This pre-cooking stops the starch sinking to the bottom.
3 minStep 5: Pour the green batter into the hot tin, cover and steam over a medium-high heat for 20 minutes, until the surface is set and springs back when touched.
20 minStep 6: Meanwhile whisk 1 ¾ cups coconut cream, 1 ¾ oz rice flour, 1 tbsp tapioca starch, ¾ tsp salt and 1 tbsp caster sugar together until there are no lumps.
Step 7: Gently scratch the top of the green layer with a fork so the white layer grips it, then pour the coconut batter over through a sieve.
1 minStep 8: Cover again and steam over a medium heat for 20–25 minutes, until the white layer is set and no longer looks wet in the centre.
25 minStep 9: Lift out and cool completely, at least 4 hours or overnight at room temperature. Cut with an oiled plastic knife or a knife wiped between cuts into 16 squares. Keep covered and eat within 2 days.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 1 g
- Carbs
- 18 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kuih talam take?
- About 70 minutes in total: 20 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
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