Pandan And Coconut Layered Cake (kuih Talam)

Pandan and Coconut Layered Cake, also known as Kuih Talam, is a popular traditional Malaysian dessert. This sweet and fragrant cake is made with pandan leaves and coconut milk, creating a beautiful green and white layered cake that is both visually stunning and delicious.

Pandan And Coconut Layered Cake (kuih Talam)

Ingredients

  • 1 cup rice flour
  • 1 cup coconut milk
  • 1 cup pandan juice (extracted from pandan leaves)
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/4 cup tapioca flour
  • 1/2 cup water
  • 1 pandan leaf, knotted (for steaming)

Instructions

  1. In a bowl, mix rice flour, tapioca flour, sugar, and salt.
  2. Add coconut milk and pandan juice to the flour mixture. Stir well to combine.
  3. In a saucepan, heat water until boiling. Slowly pour the flour mixture into the boiling water while continuously stirring. Cook until the mixture thickens.
  4. Pour the thickened mixture into a greased pan. Steam over medium heat for 15 minutes.
  5. Meanwhile, prepare the top layer by mixing 1/2 cup of coconut milk with a pinch of salt. Pour the coconut mixture over the steamed cake and continue to steam for another 15 minutes.
  6. Once cooked, let the cake cool before slicing into diamond-shaped pieces.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Fat
7g
Protein
2g

Supplies

Steamer Mixing bowl Saucepan Greased pan

Tools

Knife Cutting board

Serving suggestions

Serve the Pandan and Coconut Layered Cake as a sweet treat with a cup of hot tea or coffee.

Tips & tricks

For a more vibrant green color, you can add a few drops of pandan essence to the batter.

Cost

$5