Kuih Talam Pandan is one of my favourite local recipes – this kuih really stands out to me for its two-layers and its perfect balance of flavours and softness. For those who are new to my kuih series or foreign to the concept of kuihs, “kuih” is a Southeast Asian term for delicate and small desserts.

As such, it comes without surprise that these Kuih Talam Pandan are cut into small dainty little slices. Each slice packs a nice complement of coconut and pandan, going so well with tea.

Here are some important points to make the perfect Kuih Talam Pandan especially for beginners:

  • Use fresh ingredients – it will really show up in both aroma and flavour. Particularly, fresh pandan leaves and coconut milk
  • Be patient with each layer – this steamed kuih involves the setting of two layers. As such, adjust the timing accordingly and sense from using a spoon as shown in my video guide to gauge whether it’s set
  • Use a plastic knife or well-oiled knife. Doing so allows neatly cut squares especially since the Kuih Talam Pandan is firm on the outside but soft on the inside

I strongly recommend watching the short video here so that you have a better sensing on the consistency you’re looking for! To help de-mystify this Kuih, I’ve also included a negative example of the batter consistency (dough-like), which was created when I was distracted away from the stove.

Otherwise, the technique you need here for each layer is pretty much the same and to steam and set.

Some final words from me before going to the recipe – the flavour and texture of the Kuih Talam Pandan. It’s simply magical.

It’s flavour profile comes with prominent pandan topped with a delectable coconut layer. The best of it all is the texture especially on how melt-in-your-mouth each slice is – they will really disintegrate so nicely. Matched with a cup of tea or coffee, and I usually prefer floral teas to complement these kuihs, you will definitely say it’s worth all the effort!

For those who are starting out on their kuih adventures, you can find more kuih recipes here too:

(1) 4-Ingredients Onde Onde

(2) Kuih Bingka Ubi Kayu 

Without further ado, the recipe!

Kuih Talam Pandan
by Javier Tan November-16-2024

Kuih Talam Pandan, a Southeast Asian layered Kuih, is known for its aromatic, well complemented flavours of pandan and coconut!

Ingredients (I strongly recommend to weigh ingredients here)

Pandan Layer (Bottom)

  • Pandan Juice (330ml Water + 10 – 15 Pandan leaves)
  • 140g Rice flour
  • 30g Mung bean flour
  • 30g Tapioca Flour / Starch
  • 1/2 Tsp Alkaline Water
  • 150ml Water
  • 140g White sugar

Coconut Layer (Top)

  • 300ml Coconut Milk
  • 30g Rice flour
  • 30g Tapioca Flour / Starch
  • 100g Water

Instructions

  1. Blend 10 – 15 Pandan leaves, cut into small pieces, with water. Strain and squeeze to extract all the pandan juice.
  2. Then, in a medium-sized sauce pan, mix together all the ingredients including the pandan juice and whisk until of a single consistency.
  3. Over medium heat, stir constantly while heating the pandan mixture until the batter including the bottom start thickening. The consistency should still be smooth and not doughy (refer to video).
  4. Next, pour the pandan layer into a 7 inch square tray. For this tray, I oil it before placing a parchment paper in it.
  5. Steam at medium-high heat for approx 20 – 25 minutes or until it is firm to a spoon’s touch and bouncy. In the meanwhile, prepare the coconut layer.
  6. For the coconut layer, whisk together all ingredients in a medium-sized sauce pan, and over medium heat, stir constantly and heat until the bottom starts thickening. This is a similar technique to (3).
  7. Once ready, slowly transfer the coconut batter in spoonfuls or a gentle pour (not to disturb the pandan layer) to let it set over the pandan layer. Continue steaming at medium high heat for approx 18 – 25 minutes until it’s firm to a spoon’s touch and slightly bouncy.
  8. Remove from the steamer and set aside to cool for at least 2 hours. The Kuih Talam Pandan will firm up considerably.
  9. Then, slice using a plastic knife or a well-oiled small metal knife.
  10. Serve and enjoy!

Details

  • Prep time: 1 hour
  • Cook time: 2 hours
  • Total time: 3 hours
  • Yield: 1 Amazing Tray of Kuih Talam Pandan

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature or refrigerated for up to 5 days. If refrigerated, make sure to store in an airtight container and set it out to soften for 10 – 20 minutes before serving.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan