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.
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
- In a bowl, mix the rice flour, sugar, coconut milk, and salt until well combined.
- Divide the mixture into two equal portions.
- Stir the pandan essence into one portion of the mixture.
- Pour the pandan mixture into a greased cake pan and steam for 15 minutes.
- Once the pandan layer is slightly set, pour the coconut mixture on top and continue steaming for another 15 minutes.
- 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