Kuih Talam Tepong Pandan

Image credit : kwgls


Green layer

  • 400 grams of thick coconut milk

  • 180 grams of white sugar

  • 60 grams of tapioca or sago flour

  • 30 grams of rice flour

  • 30 grams of mung bean or hoen kuih flour or
    green pea flour

  • 10 pieces of pandan leaves

  • 2-3 drops of green pandan flavouring (optional)

  • 1/2 teaspoon of alkaline or lye water or kansui

  • 450 grams or ml of thick coconut milk

  • 25 grams of tapioca or sago flour

  • 25 grams of rice flour

  • 25 grams of mung bean or hoen kuih flour or
    green pea flour

  • 1 tablespoon spoon of sugar

  • 1/2 teaspoon of salt

  • 5 pieces of pandan leaves


  • Lightly greased your desired steamer tray.

  • Put all the ingredients in a blender and blend until fine. Sift into a stick pan. Heat the better uder low heat. Contend stirring is required to avoid lumps forming too fast.

  • stir until the better starts to coat the sides of the pan and wooden spoon but still in liquid form. In this process, you will feel that the better is getting sticker to stir. Off the heat and transfer the sticky liquid batter to the greased yin. Stem under high heat for about 10 – 15 minutes to until the green layer is set. The cooked green layer shall have a darker shade of green and top surface shall the dry.

  • Put all the white layer ingredients in the non stick pan. Stir until well mixed. Put the pandan and cook under low heat until the white layers slightly thickens but still in liquid form. Throw away the pandan leaves. Transfer to the steamed green layer. Steamed at high heat for another 10-15 minutes or until the white layer have set. Use a skewer to pierce on the centre to ensure that white layer is cooked. Cooled completely before unmoulding and cut into desired pieces