Kuih Talam



Upper Layer

  • 30gm Rice Flour
  • 30gm Corn Starch
  • 50ml Water
  • 250ml Ayam Brand Coconut Milk
  • 2 piece Pandan leaves
  • ¼ tsp salt

Bottom Layer

  • 300gm Ayam Brand Whole Kernel Corn In Water
  • 250ml Ayam Brand Coconut Milk
  • 100gm Granulated Sugar
  • 50gm Corn Starch
  • ½ teaspoon Vanilla Essence
  • ½ teaspoon Salt


Bottom Layer:

  1. Blend corn and coconut milk until smooth, filter.
  2. Mix with sugar, corn starch and vanilla until smooth
  3. Pour ¾ mixture into a special heated mould/pan greased with cooking oil.
  4. Steam for +/- 10 minutes.

Upper Layer:

  1. Heat coconut milk with Pandan leaves on low heat until boiling.
  2. In a bowl, mix all ingredients well. Filter.
  3. Pour mixture until mould/pan is filled.
  4. Continue steaming for 20 minutes until well cooked.
  5. Let it cool before removing from pan.

Share This


Go To Top