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.
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
- In a bowl, mix rice flour, tapioca flour, sugar, and salt.
- Add coconut milk and pandan juice to the flour mixture. Stir well to combine.
- In a saucepan, heat water until boiling. Slowly pour the flour mixture into the boiling water while continuously stirring. Cook until the mixture thickens.
- Pour the thickened mixture into a greased pan. Steam over medium heat for 15 minutes.
- 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.
- 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