Pandan Kuih Talam 香蘭丹蘭糕

Duet of coconut and pandan* with the white layer on top of the green, Pandan Kuih Talam is one of the must-have of many overseas students when home for vacations.

Pandan Kuih Talam Recipe

Approx. Cooking Time: 50 min

Bottom layer ingredients:
1. rice flour - 100g
2. special green pea flour - 80g
3. caster sugar - 300g
4. pandan juice - 1200ml
5. alkaline water - 1/2 tsp

Upper layer ingredients:
1. rice flour - 120g
2. tapioca flour - 80g
3. salt - 1 tsp
4. coconut milk - 750ml

Method:
1) To make the bottom layer, mix all bottom layer ingredients until well combined. Strain mixture. Pour mixture into a pot and cook over low heat until slightly thick. Remove from heat and pour into a 9-inch steaming tray. Steam over medium heat for about 20 minutes.

2) To make the upper layer, mix all upper layer ingredients and strain well. Pour mixture into a pot and cook until slightly thick. Remove from heat and pour over to the bottom layer slowly. Level the surface and continue steaming over medium heat for another 10 minutes til cooked.


*Pandanus amaryllifolius, a plant which yields the pandan leaf used widely in Southeast Asian cuisine. Long with pointed end, the leaf has an unmistakable refreshing and sweet fragrance.