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Kuih Talam

Kuih Talam is a traditional nyonya dessert in Malaysia, the meaning of “talam” means tray in Malay as mould being used traditionally is rectangular aluminium tray mould.
The two signature colors of Kuih Talam is made by Green Pandan and Coconut cream. The top white layer is soft and slightly salty while the bottom green layer is sweet and has a chewy texture.
Servings 100 g
Calories 173kcal


Part A

  • 435 ml water (separate into two portions)
  • 7 g STAR BRAND Green Bean Starch
  • 20 g KAPAL ABC BRAND Tapioca Starch
  • 85 g ERAWAN BRAND Blended Rice Flour
  • 70 g sugar
  • 1 tsp alkaline water
  • 6 pieces pandanus leaves
  • 1/2 tsp salt

Part B

  • 200 ml water
  • 200 ml coconut milk
  • 5 g STAR BRAND Green Bean Starch
  • 40 g KAPAL ABC BRAND Tapioca Starch
  • 40 g ERAWAN BRAND Blended Rice Flour
  • 1 tsp salt

Cooking Method

Mixture A

  • Prepare the steamer by boiling water at the lower part of the steamer.
  • Blend 200 ml of water with the pandanus leaves and alkaline water over high speed until well blended.
  • Sieve the mixture out and extract as much juice out of the pulp as possible followed by adding all types of the starches and flour in Part A and stir well.
  • On a saucepan, bring the remaining 235 ml water, sugar and salt to boil in low heat and pour half of the boiling water into the pandanus mix to temper it and immediately pour the tempered batter back into the boiling water. Keep stirring until the mixture thickens.
  • Pour into the mould immediately.
  • Steam for 15 minutes.

Mixture B

  • While waiting for the pandanus base to steam, mix together 200 ml coconut milk and 50 ml water with the starches and flour in another bowl. Mix well and sieve.
  • Bring the remaining 150 ml water to boil with the salt in the saucepan in low heat, followed by adding in the coconut mixture in step 1.
  • Keep stirring until the mixture thickens and turn off the heat. Once the pandanus base of mixture A is ready, pour the thicken coconut batter onto the set pandanus kuih layer and steam for another 15 minutes. Wipe the cover of the steamer regularly to prevent condesed steam from failling onto the kuih.
  • Set aside and cool down to room temperature (about two hours). Once cooled, cut into diamond shapes and serve.


Mould size: 5″ x 9″
Kuih height: About 2″

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