Kuih Talam

A traditional dessert that has constantly surfaced among our top searched recipes. The two signature colors of Kuih Talam features the unmistakable Pandan flavour and Coconut cream.


    350g chicken breast, cut into cubes
    For Green Pandan Layer
    70g rice flour
    25g green pea flour
    25g tapioca flour
    90g sugar
    350g pandanus juice (10 large screwpine leaves, blend with 200g water)
    For Coconut cream layer
    25g tapioca flour
    30g rice flour
    15g green pea flour
    3g salt
    150g coconut milk
    200g water


  1. Green Pandan (Bottom Layer) : Combine all the dry ingredients in a bowl and stir in the pandan juice.
  2. Strain mixture into a saucepan and cook over low heat until mixture slightly thickens. Remove from the heat.
  3. Pour mixture into an 8in greased mould and steam for about 20-25 minutes till set. (When you tilt the tray, the mixture shouldn´t wobble). Set aside.
  4. Coconut Layer (Top Layer) : Combine all the dry ingredients in a bowl. Stir in coconut milk and water.
  5. Cook over low heat until mixture thickens about 8 minutes. Remove from heat and pour coconut layer onto the green pandan layer.
  6. Steam for another 15 minutes.
  7. Remove from steamer and let it cool for at least 4 hours prior to cutting.
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