A two-layer steamed Nyonya kuih with a sweet pandan-leaf base topped by a set, slightly salty coconut-milk custard. The name talam means tray, after the metal tray it is steamed and cut in.
Kuih talam is a two-layer steamed kuih of the Peranakan-Nyonya tradition, where the pandan-and-coconut pairing is the signature flavour of kuih. The bottom layer is a sweet green custard made from rice flour and pandan juice; the top is a creamy, slightly salty layer set with coconut milk. The name talam, meaning tray, comes from the metal tray in which it is steamed and then cut into diamonds. The steamed-layer technique fuses Chinese steaming with the Malay coconut-and-tapioca staples.
A clean split between the fragrant, sweet, faintly grassy pandan bottom and the rich, silky, slightly salty coconut top, the two textures setting firm enough to hold a clean edge. Eaten in one bite, it is sweet, salty and aromatic at once.
The two layers are steamed separately, the green pandan base first, then the white coconut custard poured on top and steamed again until set. Each layer must be fully cooked before the next is added, or they bleed together. Rice flour gives the base its chew; coconut milk thickened with a little tapioca or corn flour sets the top. The whole tray is cooled completely before cutting so the layers hold their shape.
Variations
A pandan-only single-layer version exists. Some cooks add corn kernels to the base.
On the Palate
Where Kuih Talam sits in the Malaysian flavor cloud
Ingredients
Serves 12How it's made
6 steps · 25 min
- 16 min
Extract pandan juice: blend 10 pandan leaves with 200ml water, then strain to yield 150ml green juice.
- 28 min
For the base, mix 80g rice flour, 20g tapioca flour, 150g sugar, 300ml coconut milk and the pandan juice in a pot; cook over low heat, stirring, until it thickens to a pourable paste.
- 310 min
Pour into a greased 20cm tray and steam 20 minutes until set.
Watch outSteam the green base until fully set before pouring the top layer — pour the white custard on too soon and the two layers bleed together.
- 48 min
For the top layer, mix 50g rice flour, 30g tapioca flour, 1 tsp salt, 50g sugar and 400ml coconut milk; cook over low heat, stirring, until it warms and thins out, then pour over the set base.
- 510 min
Steam another 20 minutes until the top layer is set and firm to the touch.
Watch outSteam the top until firm to the touch, then cool completely before cutting — cut it warm and the layers slump and separate.
- 64 min
Cool completely, then cut into diamonds with an oiled knife.
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