Pandan And Coconut Layer Cake (kueh Talam)

This Pandan and Coconut Layer Cake, also known as Kueh Talam, is a traditional Peranakan dessert that is loved for its fragrant pandan and coconut flavors. The combination of the green pandan layer and the white coconut layer makes for a visually stunning and delicious treat.

Pandan And Coconut Layer Cake (kueh Talam)

Ingredients

  • 200g rice flour
  • 150g sugar
  • 400ml coconut milk
  • 1/2 teaspoon salt
  • 1 teaspoon pandan essence
  • 3 pandan leaves, blended with 100ml water

Instructions

  1. In a bowl, mix the rice flour, sugar, coconut milk, and salt until well combined.
  2. Divide the mixture into two equal portions.
  3. Stir the pandan essence into one portion of the mixture.
  4. Pour the pandan mixture into a greased cake pan and steam for 15 minutes.
  5. Once the pandan layer is slightly set, pour the coconut mixture on top and continue steaming for another 15 minutes.
  6. Allow the cake to cool before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Steaming

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
30g
Fat
8g
Protein
3g

Supplies

Cake pan Steamer

Tools

Mixing bowl Whisk

Serving suggestions

Serve the Pandan and Coconut Layer Cake with a hot cup of tea for a delightful afternoon treat.

Tips & tricks

For a more intense pandan flavor, you can use freshly extracted pandan juice instead of pandan essence.

Cost

$10