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Malaysian Recipe : Kuih Talam

Bottom layer

  • 180g rice flour
  • 30g green pea flour
  • 300ml water
  • Pandan juice (liquidized and strained)
  • 15 pandan leaves
  • 480ml water
  • 1 tsp alkaline water, mixed with 250g sugar

Top layer (cooked until thick)

  • 600ml coconut milk (squeezed from 1 grated coconut)
  • 80g rice flour
  • 40g corn flour
  • 300ml water
  • 1 tsp salt


To make the bottom layer, mix the flours with water. Add pandan juice and alkaline water-sugar mixture. Strain into a saucepan and cook over a low fire until the mixture thickens. Pour into a 22cm steaming tray and steam on high heat for 20 minutes until cooked.

Mix all ingredients for the op layer and strain. Cook until mixture is thick. Slowy pour the mixture over the just-cooked bottom layer. Return to the steamer and steam for 15 to 20 minutes until the top layer is cooked. Remove from the steamer and allow to cool for at least 6 hours before cutting.

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Last Modified: 11/27/11.