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Kuih Talam
Pencuci Mulut • Malaysia
How to Make Kuih Talam (Traditional & Healthy Version)
Kuih Talam is a beloved traditional Malaysian dessert, cherished for its distinctive two-layered look and delightful blend of flavors. The name 'talam' refers to the Malay word for 'tray', as this kuih is typically steamed in a square or rectangular tray before being cut into bite-sized pieces. Its vibrant green bottom layer, infused with pandan leaves, and the creamy white top made from santan (coconut milk), make Kuih Talam a feast for both the eyes and palate. This dessert is a true reflection of Malaysia’s multicultural culinary heritage, where Malay, Chinese, and Indian influences converge seamlessly. Pandan and santan are staple ingredients in Malaysian desserts, prized for their aroma and richness. Kuih Talam is naturally vegetarian and offers a healthier sweet treat compared to many Western desserts, as it uses plant-based ingredients and is steamed rather than baked or fried. Whether served during festive seasons, family gatherings, or as a teatime snack, Kuih Talam remains a symbol of Malaysia’s diverse food culture and communal spirit.
Bahan-bahan(untuk 2 square pieces (approx. 5x5cm each))
- 4 leaves Pandan leaves (daun pandan, fresh, cut into 5cm pieces)
- 1/2 cup Water (for pandan juice)
- 1/2 cup Rice flour (tepung beras)
- 2 tablespoons Green pea flour (tepung kacang hijau)
- 2 tablespoons Tapioca flour (tepung ubi)
- 1/3 cup Sugar (can use gula pasir or coconut sugar)
- 1 cup Santan (coconut milk) (fresh or boxed, thick)
- 1/4 teaspoon Salt (fine)
- 1/2 cup Low-fat coconut milk (optional, for healthier version) - pilihan
- few drops Natural green coloring (optional, enhances color) - pilihan
Arahan
- 1
Prepare pandan juice by blending pandan leaves with water until fine, then strain to extract vibrant green juice.
5 minutes
Use a fine sieve or muslin cloth for a smooth extract.
- 2
In a mixing bowl, combine rice flour, green pea flour, tapioca flour, sugar, and pandan juice. Stir until smooth and lump-free.
3 minutes
Mix gradually to avoid lumps.
- 3
Pour the green batter into a lightly greased square steaming tray. Steam over high heat for 10 minutes or until firm to touch.
10 minutes
Cover the steamer lid with a cloth to prevent water droplets from falling onto the kuih.
- 4
While the green layer steams, mix santan, rice flour, and salt in a separate bowl for the white layer. Stir until combined.
3 minutes
Use thick santan for a creamier texture.
Kenapa hidangan ini sihat
This Kuih Talam recipe is a healthier dessert choice because it is steamed, not fried, and uses only plant-based ingredients. By controlling the amount of sugar and opting for low-fat santan, you can enjoy this sweet treat while maintaining your calorie goals. The natural pandan flavor adds aroma without the need for artificial colorings or flavorings, making it a wholesome option for those seeking healthy Malaysian desserts.
Kuih Talam is low in fat and contains no cholesterol as it is made from plant-based ingredients. Pandan leaves are rich in antioxidants and have been used traditionally for their health benefits. Santan provides lauric acid, a beneficial medium-chain fatty acid. The use of rice, green pea, and tapioca flours offers a moderate amount of carbohydrates for energy, while keeping the dessert gluten-free. If you use lower-fat santan, the calorie content is further reduced, making this kuih an excellent option for a balanced Malaysian diet.
Petua
- 💡Tip 1: Use freshly squeezed pandan juice for the most authentic fragrance and vibrant color.
- 💡Tip 2: Always sieve the batter to remove any lumps for a smooth, silky texture.
- 💡Tip 3: Steam on medium heat to avoid bubbles forming in the kuih layers.
Penyimpanan & hidangan
Store Kuih Talam in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 110.0 kcal |
