In the Kitchen

Kuih Talam




    For bottom green layer:


    • 70g rice flour
    • 30g green bean flour
    • 280ml water


    • 6 pandan leaves cut into 3cm pieces
    • 250ml water
    • A few drops of green colouring
    • 250g sugar
    • 1/2 tsp alkaline water

    For top white layer:


    • 50g rice flour
    • 1 1/2 tbsp green bean flour
    • 1/2 tsp salt
    • 75ml water
    • 225ml pati santan from 1 coconut


    Mix (A) and leave aside to soak for about 10 to 15 minutes. Blend (B) in a liquidiser then strain to get the pandan juice. Mix the pandan juice with (A). Add sugar and colouring.

    Cook over low heat and stir continuously with a wooden spoon until batter becomes fairly thick and translucent.

    Pour the hot sticky batter into a greased 20cm cake tin. Smoothen and level the surface with a plastic spatula. Steam over rapidly boiling water for 20 to 30 minutes.

    To prepare the white layer, mix ingredients (C) together and soak for 10 minutes. Pour the topping layer over the cooked green layer. Steam for about 10 minutes. Cool the kuih well. Slice into small diamond-shaped pieces.

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tried it and says:

tks Amy. I managed to make the kuih with success. But not sure why the pandan layer is too soft. Pls guide me.

11 Apr 2012 9:44:00 PM