Kuih Talam / Steamed Layered Coconut Pudding Recipe

Kuih Talam or Steamed Layered Coconut pudding is a traditional Malaysian snack pudding recipe. Often comes with two different layered coloring of Green and White. Coconut milk and sago flour gives the taste to the white layer while pandan leaves are generally used to create the aroma for the green layer. The white layer is often the top layer.

Ingredients

White Top Layer
200g Sugar
100g Cornflour
30g Mungo Bean Flour
600g Coconut Milk
700ml Water
A pinch of salt

Green B
50g Rice Flour
120 Corn Flour
200g Sugar
500g Coconut Milk
500ml Water
500ml Panda Water with a drop of green food coloring

Method

Botom Green layer
1. Heat sugar and water in a saucepan until the sugar melts.
2. Mix coconut milk with cornflour and rice flour. Add panda water and stir well. Pour this coconut mixture into the sugar syrup from step (1). Cook over low heat until the batter thickens slightly.
3. Pour into a 8" square tray and steam for 10 minutes. Open the steamer lid every 5 minutes while steaming.

Top White Layer
1. Heat sugar, salt and water in a saucepan until the sugar melts.
2. Mix coconut milk, cornflour, mungo bean flour together and stir well. Pour this coconut mixture into sugar syrup from step (1). Cook over low heat until the batter thickens slightly. Stir continuously while heating.
3. Pour the batter over the green layer. Steam with the lid covered for 15 minutes. Open the steamed lid every 5 minutes.