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Kuih Talam
Che Ta Sintok
Kuih Talam is a two-layered steamed dessert that is popular in Malaysia, Indonesia, and Singapore. It has a slightly sweet and aromatic flavour and is often served as a snack or dessert.
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Prep Time
20
mins
Cook Time
1
hr
Course
Dessert
Cuisine
Malay
Equipment
Mixer
Steamer
Ingredients
Bottom Layer
3
cups
thin coconut milk
1 1/2
cups
wheat flour
3
tbsp
tapioca flour
1/2
cup
granulated sugar
1/4 cup if you want less sweet
1
cup
palm sugar
cooked with 1 cup of water
1
tbsp
limewater
air kapur
2
pandan leaves
tied into a knot
Top Layer
3 1/2
cups
thick coconut milk
from 1 coconut
3/4
cup
rice flour
2
tbsp
cornstarch
a pinch of salt
Instructions
Mix all the ingredients for the palm sugar layer and strain.
Preheat the steamer.
Line a 9" baking pan with plastic wrap and grease with oil.
Cook the palm sugar mixture over low heat until it is syrupy and slightly thick.
Pour the palm sugar mixture into the pan and steam for 20-25 minutes.
Mix all the ingredients for the white layer and strain.
Cook the white mixture over low heat until it is just syrupy, do not overcook.
Use a fork to poke holes in the palm sugar layer.
Pour the white mixture and steam for 30-35 minutes.
Then open the steamer lid and steam for another 10 minutes without the lid to dry the top layer of the cake.
Let cool before cutting.
Keyword
Family
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