Kuih talam (steam pandan layered cake)

4 servings
15 min
20 min
Very Easy


Number of serving: 4

For the syrup:

250g sugar

15     screw pine leaves,pound to extract juice

450ml water

Top layer(white):

370 ml thick coconut milk

40 g     rice flour

30 g     green pea flour

1 tsp   corn flour

2 tbsp  sugar

130 ml  water

1 tsp    salt


  • Combine sugar, water and screw pine juice in a saucepan. Cook until sugar dissolves. Let cool.
  • Bottom layer(green)140g rice flour 40g tapioca flour30 g green pea flour330ml water1 tsp alkaline water.
  • Mix rice flour, tapioca flour, green pea flour and water together. Stir in prepared syrup and alkaline water.
  • Cook over low heat, stirring constantly with a wooden spoon until mixture thickens. Transfer the batter into a greased 22cm square tray and steam for 10-20 minutes.
  • Mix all ingredients for the top layer together. Cook over very low heat until sugar dissolves.
  • Pour warm mixture over the bottom layer. Steam for another 20 minutes or until cook.Cool completely before slicing.
  • Well, taste good, but not as green as those sell in the market because I did not add any green colouring.


Kuih Talam (Steam Pandan Layered Cake), photo 1
Kuih Talam (Steam Pandan Layered Cake), photo 2


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