Kuih Talam Pandan
Kuih Talam Pandan
Ingredients
For the Pandan Layer (Bottom)
- 10 pandan leaves, cut into small pieces
- 330 ml water, for pandan juice
- 140 g rice flour
- 30 g mung bean flour
- 30 g tapioca flour
- 1/2 teaspoon alkaline water
- 150 ml water
- 140 g white sugar
For the Coconut Layer (Top)
- 300 ml coconut milk
- 30 g rice flour
- 30 g tapioca flour
- 100 g water
For Preparation
- as needed oil, for greasing
- 1 sheet parchment paper
Instructions
- 1
Prepare the pandan juice: Blend 10 to 15 pandan leaves, cut into small pieces, with 330 ml of water. Strain the mixture and squeeze to obtain the pandan juice. Set aside.
⏱️ 5 min
- 2
In a saucepan, whisk together all the ingredients for the pandan layer (rice flour, mung bean flour, tapioca flour, alkaline water, 150 ml water, white sugar, and the prepared pandan juice) until they reach a single, uniform consistency.
⏱️ 5 min
- 3
Place the saucepan over medium heat. Stir the pandan mixture constantly while heating until the batter, including the bottom part, starts to thicken. The batter should still be smooth and pourable, not doughy.
⏱️ 10 min
- 4
Prepare a 7-inch square tray by oiling it lightly, then lining it with parchment paper. Pour the thickened pandan layer batter into the prepared tray.
⏱️ 3 min
- 5
Steam the pandan layer at medium-high heat for approximately 20 to 25 minutes, or until it is firm to a spoon’s touch and bouncy.
⏱️ 25 min
- 6
While the pandan layer is steaming, prepare the coconut layer. In a separate saucepan, whisk together all the ingredients for the coconut layer (coconut milk, rice flour, tapioca flour, and 100 g water).
⏱️ 5 min
- 7
Place the saucepan over medium heat. Stir the coconut mixture constantly while heating until the bottom of the batter starts to thicken, similar to the method used for the pandan layer in Step 3.
⏱️ 10 min
- 8
Once the pandan layer is set, slowly transfer the pre-cooked coconut batter in spoonfuls or pour gently over the set pandan layer. Continue steaming at medium-high heat for approximately 18 to 25 minutes, or until the coconut layer is firm to a spoon’s touch and slightly bouncy.
⏱️ 25 min
- 9
Remove the Kuih from the steamer and set it aside to cool completely for at least 2 hours. The Kuih will firm up as it cools.
⏱️ 120 min
- 10
Once cooled, slice the Kuih using a plastic knife or a well-oiled small metal knife. Serve and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kuih Talam Pandan
For the Pandan Layer (Bottom)
- 10 pandan leaves, cut into small pieces
- 330 ml water, for pandan juice
- 140 g rice flour
- 30 g mung bean flour
- 30 g tapioca flour
- 1/2 teaspoon alkaline water
- 150 ml water
- 140 g white sugar
For the Coconut Layer (Top)
- 300 ml coconut milk
- 30 g rice flour
- 30 g tapioca flour
- 100 g water
For Preparation
- as needed oil, for greasing
- 1 sheet parchment paper
Instructions
- 1
Prepare the pandan juice: Blend 10 to 15 pandan leaves, cut into small pieces, with 330 ml of water. Strain the mixture and squeeze to obtain the pandan juice. Set aside.
⏱️ 5 min - 2
In a saucepan, whisk together all the ingredients for the pandan layer (rice flour, mung bean flour, tapioca flour, alkaline water, 150 ml water, white sugar, and the prepared pandan juice) until they reach a single, uniform consistency.
⏱️ 5 min - 3
Place the saucepan over medium heat. Stir the pandan mixture constantly while heating until the batter, including the bottom part, starts to thicken. The batter should still be smooth and pourable, not doughy.
⏱️ 10 min - 4
Prepare a 7-inch square tray by oiling it lightly, then lining it with parchment paper. Pour the thickened pandan layer batter into the prepared tray.
⏱️ 3 min - 5
Steam the pandan layer at medium-high heat for approximately 20 to 25 minutes, or until it is firm to a spoon’s touch and bouncy.
⏱️ 25 min - 6
While the pandan layer is steaming, prepare the coconut layer. In a separate saucepan, whisk together all the ingredients for the coconut layer (coconut milk, rice flour, tapioca flour, and 100 g water).
⏱️ 5 min - 7
Place the saucepan over medium heat. Stir the coconut mixture constantly while heating until the bottom of the batter starts to thicken, similar to the method used for the pandan layer in Step 3.
⏱️ 10 min - 8
Once the pandan layer is set, slowly transfer the pre-cooked coconut batter in spoonfuls or pour gently over the set pandan layer. Continue steaming at medium-high heat for approximately 18 to 25 minutes, or until the coconut layer is firm to a spoon’s touch and slightly bouncy.
⏱️ 25 min - 9
Remove the Kuih from the steamer and set it aside to cool completely for at least 2 hours. The Kuih will firm up as it cools.
⏱️ 120 min - 10
Once cooled, slice the Kuih using a plastic knife or a well-oiled small metal knife. Serve and enjoy!
⏱️ 2 min