Kuih Talam Pandan is a 2-layer Nyonya kuih dessert. The top white layer is made with coconut milk, it is soft and slightly salty. It is sweet and has a chewy texture.

INGREDIENTS of Kuih Talam Pandan

Bottom layer 

  • 35 g Mungbean flour
  • 80 g White rice flour
  • 35 g Tapioca flour
  • 180 Sugar 
  • 1 tsp alkaline water
  • 30 pieces Pandan leaves blend with water to get 750 ml juice.

Top White Coconut layer

  • 400 ml coconut Milk 
  • 100 ml Water to rinse out the tin of coconut milk
  • 40 g White rice flour
  • 30 g Mung bean flour
  • 10 g Tapioca flour
  • 1 tsp Salt
  • 1 drop Alkaline water

How to Make Kuih Talam Pandan

  1. Mix everything, and leave for 20 minutes. Sieve into your sauce pan.
  2. Using a balloon whisk mix well again then switch on the heat to medium. Cook untill thick. Then turn off the heat quickly.
  3. Get your pan ready and brush it with a sunflower oil.
  4. Put your batter into pan and steam on medium high heat for 20 minutes.

Top White Coconut layer

  1. Mix everything together and leave it for 10 minutes.
  2. Sieve into your pan and then turn on your heat to low and make custard consistency.
  3. Keep an eye on your bottom layer and then put in using a spatula to cushion the pour.
  4. Steam for another 15 minutes or so.
  5. Turn off your heat.
  6. Continue steaming this will make coconut top to be white and dry.


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