Kuih Talam

Instructions

1. Prepare the pandan juice
   Cut 10-12 pandan leaves into small pieces. Blend with 50ml of water until fine. Strain and extract the juice. Add a few drops of green food coloring if desired for a more vibrant color.
2. Make the green layer batter
   In a mixing bowl, combine rice flour, sugar, and salt for the green layer. Add coconut milk and pandan juice gradually while stirring to avoid lumps. Mix until the batter is smooth and well-combined.
3. Steam the green layer
   Pour the green batter into a greased 8-inch square pan. Steam over medium-high heat for about 20-25 minutes until the layer is firm but still slightly sticky to touch. Do not overcook as it will become too firm.
4. Prepare the white layer batter
   While the green layer is steaming, mix rice flour, tapioca flour, sugar, and salt for the white layer in a separate bowl. Gradually add coconut milk and water, stirring continuously to create a smooth batter without lumps.
5. Cook the white layer batter
   In a saucepan over low heat, cook the white batter until it thickens slightly, about 3-5 minutes. Stir constantly to prevent burning or forming lumps. Remove from heat once it reaches a custard-like consistency.
6. Complete the kuih
   Once the green layer is cooked, gently pour the white layer batter over it. The green layer should be firm enough to support the white layer without mixing. Steam for another 25-30 minutes until the white layer is completely set.
7. Cool and cut
   Allow the kuih to cool completely to room temperature, about 1-2 hours. Once cooled, run a knife along the edges of the pan and turn the kuih out onto a cutting board. Cut into diamond or rectangular pieces using a sharp knife, wiping the blade between cuts for clean edges.