Kuih talam (pandan and coconut layer cake)
Two soft steamed layers, sweet green pandan below and a lightly salty white coconut cream on top.
- Time1 hr plus cooling
- LevelMedium
- Costabout £0.18 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Oil a 18 cm square tin. Put a steamer on to boil and heat the tin inside it for 3 minutes.
- 2
For the green layer, whisk the 100 g rice flour, tapioca starch, sugar, 450 ml water and pandan extract in a pan until smooth. Cook over a medium heat, whisking, for 4 to 5 minutes until it thickens to a thin custard.
4 min 30 s - 3
Pour into the hot tin. Cover the lid with a tea towel, and steam for 20 minutes until set and firm to touch.
20 min - 4
For the white layer, whisk the 40 g rice flour, cornflour, coconut milk, 100 ml water and salt in a clean pan. Cook, whisking, for 3 minutes until thick and glossy.
3 min - 5
Pour gently over the set green layer and steam for 15 minutes more, until the top is set and no longer wobbles.
15 min - 6
Cool completely, at least 2 hours. Oil a knife and cut into squares.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
