How To Make Kuih Talam Recipe | Malaysian Kuih Recipe

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: milk

Low-fat coconut milk reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

pandan juice

🥗Healthier: green food coloring

💰Cheaper: vanilla extract

Green food coloring mimics the color without the need for pandan leaves.

tapioca flour

🥗Healthier: arrowroot flour

💰Cheaper: cornstarch

Cornstarch is easier to find and works well for thickening.

Add 50 grams of tapioca flour, 25 grams of rice flour, and 25 grams of mung bean flour into a bowl.

Add 100 grams of caster sugar and stir well.

Gradually add 200 milliliters of water, stirring until smooth.

Add 100 milliliters of full fat coconut milk and 2 tablespoons of coconut cream, stirring to combine.

Add a couple of drops of pandan paste and stir again.

Cook the mixture until it starts to thicken but not completely, then pour into an oiled and lined one pound loaf tin.

Steam the green layer for 40 minutes.

Prepare the white layer by mixing 15 grams of tapioca flour, 20 grams of rice flour, and 15 grams of mung bean flour in a bowl.

Add 1/4 teaspoon of salt and gradually stir in 300 milliliters of full fat coconut milk.

Once the green layer is done, pour the white mixture over it and steam for another 30 minutes.

Let the cake cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens