Kue Talam
A classic Indonesian steamed delicacy — soft, tender cakes with two beautiful layers! A vibrant green bottom layer infused with fragrant pandan, and a smooth, snowy-white coconut cream layer on top. Sweet, subtly savoury, wonderfully moist, and melt-in-your-mouth delicious! Traditionally made with coconut milk and palm sugar — so naturally free from dairy and eggs, and perfectly vegan-friendly! 🌿🥥✨
Shared by novi
Time
40 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Green Pandan Layer;
- 100 g rice flour.. 30 g tapioca starch or sago flour
- 400 ml coconut milk.. ½ tsp salt
- 80–100 g coconut palm sugar (gula jawa), finely grated
- 1–2 tbsp fresh pandan juice (or ½ tsp pandan paste)
- #White Coconut Layer;
- 70 g rice flour.. 30 g tapioca starch or sago flour.. 300 ml coconut milk
- 40–50 g granulated sugar or coconut sugar.. ½ tsp salt
- #For Garnish;
- Fresh pandan leaves, cut into thin strips
👩🍳 Instructions
- 1
Prepare the moulds: Grease small cup-shaped moulds or small heatproof bowls lightly with a little oil or coconut oil. Arrange them neatly inside a steamer tray. Bring water in the steamer to a rolling boil so it is ready when you need it.
- 2
Make the green pandan batter: In a mixing bowl, whisk together the rice flour, tapioca starch, and salt. In a separate bowl, stir the grated palm sugar into the coconut milk until fully dissolved. Add the pandan juice or paste and mix well. Pour the liquid mixture gradually into the flour bowl while whisking continuously until completely smooth and lump-free. Strain the batter through a fine sieve to ensure perfect texture.
- 3
Steam the green layer: Pour the green batter into the prepared moulds until they are exactly half full. Place the moulds carefully into the preheated steamer. Cover with a lid and steam over medium heat for about 10–12 minutes until the green layer is fully set and firm to the touch.
- 4
Make the white coconut batter: While the green layer steams, prepare the top layer. Whisk rice flour, tapioca starch, and salt together in a bowl. Warm the coconut milk slightly, stir in the sugar until dissolved, then pour gradually into the flour mixture while whisking non-stop until smooth. Strain this batter as well.
- 5
Add the white layer & finish steaming: Once the green layer has set, carefully pour the white batter on top until each mould is nearly full. Return to the steamer, cover, and steam for another 10–12 minutes until the white layer is fully firm and set.
- 6
Cool & serve: Remove the kue talam from the steamer and let them cool completely in the moulds — they will firm up further as they cool. Garnish each piece with a thin strip of fresh pandan leaf. Gently loosen the edges and carefully remove from the mould before serving. Soft, creamy, sweet, and perfectly fragrant! Enjoy! 🌿🥥