We made Kuih Talam Pandan - one of our favourite MALAYSIAN DESSERTS 😍

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk offers creaminess.

palm sugar

🥗Healthier: brown sugar

💰Cheaper: white sugar

Brown sugar retains moisture and flavor, while white sugar is more accessible.

tapioca flour

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Arrowroot is a gluten-free thickener, while cornstarch is commonly found.

rice flour

🥗Healthier: gluten-free flour blend

💰Cheaper: all-purpose flour

Gluten-free blends cater to dietary needs, while all-purpose is widely available.

Coat an 8-inch (20-cm) square baking pan with oil, line with baking paper, and coat again with oil.

To make pandan juice, blend 55 g of pandan leaves with 300 ml of water until smooth, then strain to extract the juice.

For the green layer, mix together pandan juice, alkaline water, rice flour, tapioca starch, and green bean flour.

In a saucepan, combine plain water, sugar, and salt, and bring to a boil. Gradually add the hot sugar syrup to the green mixture while stirring, then strain into a mixing bowl.

Bring half a pot of water to boil, reduce to medium heat, and cook the green mixture in a mixing bowl over the hot water until thickened. Remove from heat and mix until smooth.

Pour the thickened green mixture into the prepared baking pan and steam over medium heat for 15-16 minutes until set.

For the white layer, mix together thick coconut milk, salt, rice flour, and green bean flour. Gradually add hot water while stirring, then strain into a mixing bowl.

Using the same method, cook the white mixture until thickened, then remove from heat and mix until smooth.

Pour the thickened white mixture over the cooked green layer and steam over medium heat for another 15-16 minutes until fully cooked.

Allow the steamed Kuih Talam to cool completely before cutting into pieces with an oiled knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens