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Kuih Talam



This pandan and coconut layered cakes or better known as Kuih Talam in Malaysia, is a popular afternoon snack and goes perfectly with coffee or tea. There are two layers in this kuih. The top layer of the cake is made from coconut milk flavored batter. The bottom layer of the cake is made with batter flavored with fresh pandan juice.





Kuih Talam (Pandan & Coconut Layer Cakes)

Ingredients

Bottom Layer (Green)
10 Pandan Leaves, blend with 150 ml Water
60 grams Rice Flour
20 grams Tapioca Flour
10 grams Green Pea Flour
100 grams Sugar
200 ml Water

Top Layer (Coconut)
300 ml Coconut Milk
100 ml Water
15 grams Green Pea Flour
50 grams Rice Flour
½ tsp Sea Salt

Method

Blend pandan leaf with 150ml water, and strained into a measuring jug or bowl. Top it up with about 200 ml of water to make 350ml of liquid. Then mix in the rice flour, tapioca flour, green pea flour, and sugar. Mix well and strain into a mixing bowl.

Place the mixing bowl on top of simmering pan of water. Stir and cook until the mixture start to thicken. Then remove the bowl from the heat, and pour into a square or round baking tin. Steam over medium heat for about 15 minutes.

Meanwhile, mix the coconut milk, water, green pea flour, and sea salt. Strain the mixture into a mixing bowl and place it on top of simmering pan of water. Stir and cook until the mixture start to thicken. Remove from the heat and mix until smooth. When the bottom green layer is cooked, pour the coconut mixture on top of the green layer. Steam the kuih over high heat for another 15 minutes. Remove and let cool completely before serving.

Make 1 (8 inches) Square or Round Cake/Kuih

Labels:

Comments

  1. prispohJuly 30, 2014 at 9:03 PM

    Hi Seasaltwithfood

    I like your Kueh Talam. Are u able to advise me instead of green pea flour, can i use hoon kue flour since i have it in my pantry?

    Blessings
    Priscilla Poh

    ReplyDelete
  2. 女飞侠August 19, 2014 at 11:14 PM

    ohh my favourite kuih nyonya!!!

    ReplyDelete
  3. hellomillyJanuary 18, 2015 at 5:42 AM

    hello seasaltwithfood!
    i have a question if you can help me :) can i substitute the green pea flour with chickpea flour? or rice flour? or glutinous rice flour? thank you

    ReplyDelete
    Replies
    1. Angie TeeJanuary 18, 2015 at 10:35 AM

      Green pea flour is also known as Hun Kwee Flour. You can't replace it with chickpea flour. Try sago flour or corn flour instead.

      Delete
    2. hellomillyJanuary 21, 2015 at 7:13 PM

      thank you! i'll try that!

      Delete
  4. UnknownMarch 29, 2015 at 1:53 AM

    Hi, just wondering if i can chill this kuih in the fridge. Will it turn hard the next day?

    ReplyDelete
    Replies
    1. Angie TeeMarch 29, 2015 at 1:41 PM

      This kuih is best serve at room temp, it might turn slightly hard in the fridge but still taste good. You can either microwave or steam it before serving too.

      Delete
  5. UnknownAugust 5, 2015 at 6:53 PM

    Can i add some alkaline inside the pandan layer?

    ReplyDelete
    Replies
    1. Angie TeeAugust 11, 2015 at 4:43 AM

      Sorry for the late reply. Yes you can a few drops of alkaline water if you prefer.

      Delete
  6. ChloeAugust 10, 2015 at 8:28 PM

    Hi Angie
    You mentioned can replace green pea flour with cornflour. Is the amount the same. Also will there be a big difference in texture if we use cornflour instead as I cannot get hold of green pea flour. Thanks chloe

    ReplyDelete

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