Posted by Mykitchen101en Team | Oct 16, 2017 | 0
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4.93 from 14 votes
Kuih Talam Pandan is a 2-layer Nyonya kuih dessert, the meaning of “talam” is tray. The top white layer is made with coconut milk, it is soft and slightly salty. The bottom green layer is made with pandan juice and has some alkaline water added, it is sweet and has a chewy texture.
Check out our related recipe of Brown Sugar Cendol Kuih Talam.
What is Kuih Talam?
Kuih Talam is thought to have originated from the Malay Peninsula, where Malaysia and Indonesia share a common culinary heritage. In these countries, the term “kuih” refers to a category of bite-sized snacks or desserts. As such, Kuih Talam is just one of many delectable kuihs that have become popular in Southeast Asia. It is often enjoyed during special occasions, festivities, or as a daily treat alongside tea or coffee.
Kuih Talam is a two-layered steamed cake made from rice flour, coconut milk, sugar, and natural coloring derived from pandan leaves. The dessert’s distinct green and white layers are not only visually appealing but also offer a delightful contrast in taste and texture.
How to Make Kuih Talam?
To make Kuih Talam, the two mixtures are prepared separately and then steamed in succession. The pandan layer is poured into a cake mold and steamed until it sets. Once firm, the coconut layer is poured over the pandan layer and steamed again until fully cooked. The finished dessert is allowed to cool and set before being cut into small, delectable pieces.
CHINESE VERSION:香兰达兰糕 Kuih Talam
Kuih Talam Pandan Recipe (Resepi Kuih Talam Pandan) | MyKitchen101en
Ingredients:
Ingredients for green layer:
- 300 ml pandan juice*
- 1 tsp alkaline water/lye water
- 100 g rice flour
- 65 g tapioca starch
- 35 g green bean flour/mung bean flour**
- 400 ml plain water
- 180 g granulated sugar
- ½ tsp fine salt
Ingredients for white layer:
- 390 g thick coconut milk
- ¾ tsp fine salt
- 70 g rice flour
- 30 g green bean flour/mung bean flour**
- 140 ml hot water
(**Green bean/mung bean flour: It is actually the starch of mung bean,but usually labeled as flour. It is not green bean powder ground from whole green beans. You may replace it with Hoen kwee flour which is usually available at supermarkets (choose the white color) if you can’t find the mung bean starch.)
Instructions:
1 Coat 8-inch (20-cm) square baking pan with oil, line with baking paper, and coat again with oil.
2 *Pandan juice: Add 300 ml of water to 55 g pandan leaves, blend until smooth, extract 300 ml of pandan juice.
3 Preparing green layer: Mix together pandan juice, alkaline water, rice flour, tapioca starch and green bean flour. Combine plain water, sugar and salt in a sauce pot, bring to the boil. Add hot sugar syrup to green mixture gradually while stirring, then strain mixture into mixing bowl.
4 Bring ½ pot of water to boil, turn to medium heat, sit mixing bowl with green mixture on hot water, cook until mixture has thickened, remove from heat and mix until smooth.
5 Pour thickened green mixture into prepared baking pan (create an uneven surface to help both layers sticking together), steam over medium heat for 15-16 minutes.
6 Preparing white layer: Mix together thick coconut milk, salt, rice flour and green bean flour. Add in hot water gradually while stirring, then strain mixture into mixing bowl.
7 Using the same method as in the green mixture, cook white mixture until thickened, remove from heat and mix until smooth.
8 Pour thickened white mixture onto cooked green layer, steam over medium heat for 15-16 minutes.
9 Set aside the Steamed Kuih Talam to cool completely.
10 When cooled, cut into pieces using oil coated knife (clean the knife with oil coated kitchen towel after several cuts before continuing with the remaining).
Conclusion
Kuih Talam is a testament to the creativity and culinary prowess of Southeast Asia. Its delightful combination of flavors, eye-catching appearance, and unique steamed preparation set it apart from other desserts in the region.
Kuih Talam Pandan (Resepi Kuih Talam Pandan)
Kuih Talam Pandan is a 2-layer Nyonya kuih dessert, the meaning of “talam” is tray. The top white layer is made with coconut milk, it is soft and slightly salty.
Rate
4.93 from 14 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 30 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Dessert, Snack
Cuisine Southeast Asia
Servings 25 pieces
Calories 107 kcal
Equipment
1 square baking pan (8-inch/20-cm)
Ingredients
For green layer:
- 300 ml pandan juice*
- 1 tsp alkaline water/lye water
- 100 g rice flour
- 65 g tapioca starch
- 35 g green bean flour/mung bean flour**
- 400 ml plain water
- 180 g granulated sugar
- ½ tsp fine salt
For white layer:
- 390 g thick coconut milk
- ¾ tsp fine salt
- 70 g rice flour
- 30 g green bean flour/mung bean flour**
- 140 ml hot water
Makes:8 x 8inch rectangle
Instructions
Coat 8-inch (20-cm) square baking pan with oil, line with baking paper, coat again with oil.
*Pandan juice: Add 300 ml of water to 55 g pandan leaves, blend until smooth, extract 300 ml of pandan juice.
Preparing green layer: Mix together pandan juice, alkaline water, rice flour, tapioca starch and green bean flour. Combine plain water, sugar and salt in a sauce pot, bring to the boil. Add hot sugar syrup to green mixture gradually while stirring, then strain mixture into mixing bowl.
Bring ½ pot of water to boil, turn to medium heat, sit mixing bowl with green mixture on hot water, cook until mixture has thickened, remove from heat and mix until smooth.
Pour thickened green mixture into prepared baking pan (create an uneven surface to help both layers sticking together), steam over medium heat for 15-16 minutes.
Preparing white layer: Mix together thick coconut milk, salt, rice flour and green bean flour. Add in hot water gradually while stirring, then strain mixture into mixing bowl.
Using the same method as in the green mixture, cook white mixture until thickened, remove from heat and mix until smooth.
Pour thickened white mixture onto cooked green layer, steam over medium heat for 15-16 minutes.
Set aside the Steamed Kuih Talam to cool completely.
When cooled, cut into pieces using oil coated knife (clean the knife with oil coated kitchen towel after several cuts before continuing with the remaining).
Video
Notes
This recipe yields a square (8-inch/22-cm) kuih talam divided into 25 slices.
The nutritional value for reference is for 1 slice kuih talam.
(**Green bean/mung bean flour: It is actually the starch of mung bean, but usually labelled as flour. It is not green bean powder ground from whole green bean. You may replace it with Hoen kwee flour which is usually available at supermarket (choose the white colour) if you can’t find the mung bean starch.)
Nutrition (per serving)
Calories: 107kcalCarbohydrates: 18gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 120mgPotassium: 50mgFiber: 1gSugar: 8gVitamin C: 0.4mgCalcium: 4mgIron: 0.4mg
Keyword kuih talam, kuih talam pandan
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