19 October 2012

Kuih Talam

I bought the pandan leaves (screwpine leaves) since last week, can't decide what I wanted to do with it until today. The baking mood is up and I know I want to make Kuih Talam (Steamed Coconut Pudding) again. 

Kuih Talam is my all-time favourite kuih since childhood. It has two distinctive layers in term of taste and texture. The top layer which make of coconut milk, salt, tapioca flour and rice flour, taste salty and the texture should be softer than the bottom screwpine layer. The bottom screwpine layer which consist of green bean flour, tapioca flour, rice flour and sugar, taste sweet and the texture should be slightly firm but still chewy to bite. The flavour of both layers complement each other.

My first Kuih Talam was in 21 Oct 2011, it is nearly a year. The texture of the bottom screwpine layer for my first Kuih Talam was a bit soft, this round of kuih making I'm using another recipe. The result come out satisfying. However, I still think the texture of the bottom screwpine layer still not complete what I desire.

Recipe adapted from Hot Favourites Kuehs & Pastries Recipes Book
Ingredients for Base Layer:
10 pieces pandan leaves (blended with 600ml water, strain)
1/2 tsp lye water (omitted)
100g rice flour
75g tapioca flour
20g green bean flour
200g sugar (used 150g)
2 drops green food colouring (using the homemade pandan paste)

Ingredients for Top Layer:
200ml thick coconut milk
100ml water
50g rice flour
20g tapioca flour
1/2 tsp salt

1. Base layer: Sift rice flour, tapioca flour and green bean flour together. Add in 500ml pandan juice, sugar and pandan paste, and mix well. Cook the mixture over medium heat till it turns thick and sticky. Stir constantly. Pour mixture into steaming tray and steam over medium heat for 30 mins till cooked.
2. Top layer: Mix thick coconut milk and water together. Sift rice flour and tapioca flour together. Add in coconut milk mixture and salt, and strain. Cook mixture over low heat till it turns thick and sticky. This should take about 4-5 mins. Stir constantly.
3. When base layer is cooked, gradually pour the top coconut layer over, continue to steam the whole kuih over high heat for about 2 mins. Set aside to cool, it will be good to refridgerate it a few hours before cutting.

To prevent the kuih from sticking to the knife while cutting, you must first dipped the knife into cold water.  


  1. Hi,your kuih talam looks delicious there! This is the kuih that I miss the most because no Malaysian restaurant here can make as good as my hometown's one, hahaha, I should learn to make this 1 day!

    1. Jessie, true indeed that kuih talam is not easy to make. In my memories, the best kuih talam was the one sell by Indian man in small push-cart. Can't forget the chewy texture, so yummy! However, I'm not using lye water or alkali water, this make it hard to achieve the texture I desire :)

  2. Tze, 我从来没有做过kuih talam 叻。。。这个talam看起来很好吃的样子。我找天也来试试做talam。我先偷吃妳的咯。

    1. Li Shuan, 你这么償面快快来,我们座上吃 :)

  3. Tze, I've never tried to make Kuih Talam before. Must try it one day for sure :)

    1. Ann, making Kuih Talam will be easy for a veteran like you!

  4. Your Kuih Talam came out beautifully! Looks so delicious!

  5. tze, i always wanted to make kuih talam. actually i made it twice long time ago and like you did,it also came out quite soft. Not easy too for me to get a perfect texture..Your kuih talam looks beautiful tho:)

    1. Lena, with this recipe the kuih talam texture is firm and very close to the Indian man kuih talam :)

  6. 这个好吃,改天我也试试看!

  7. Replies
    1. Thanks Angie! few days ago I used your hokkaido milk loaf recipe to make my cranberry cinnamon rolls, it turned out with good result again. very soft bread!

  8. Ah Tze,

    Kuih Talam是夫人的最爱。。
    每次去nyonya kuih档都会买片来吃哦。。

    1. 原来夫人和我一样爱吃娘惹糕!是的,kuih talam 我也好爱!
      夫人没空来没关系,有孩子的我们都明白 :)有空时就来我家走走玩玩!

  9. I would like to try your steam coconut pudding recipe. Looks delicious!


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