Step 1

You can use 6 x 6 inch square pan or a loaf pan. I use 8 1/2 x 3 1/2 loaf pan like I did with some leftover that I poured into cups or you can use all cups too. This recipe can yield about 18-20 cups, depending on the size of your cups

Step 2

Bring the water in a steamer to a boil and then lower the heat to medium to let it simmer. Brush oil all over your pan or cups

Step 3

Put the corn kernels, sugar, coconut milk, salt, rice flour, tapioca flour in a blender. Blend into a smooth mixture. Strain the mixture and discard the solid

Step 4

Pour the mixture into the prepared pan or cups. If using cups, fill up only halfway

Step 5

Put the pans or arrange the cups in the steamer. Cover the lid with a cloth to prevent condensation from dripping on the surface of the kue talam. Steam for 20 minutes if using pan and about 10 minutes if using cups

Step 6

Mix all ingredient for the coconut layer and whisk to combine

Step 7

Uncover the lid and you will see that the top layer of the sweet corn layer is set and no longer watery, but still not fully cooked through. Very gently spoon the coconut layer on top of the corn layer all over. I use a spoon so it won't "break" the sweet corn layer. Cover and steam again for the next 25 minutes if using pan and about 15 minutes if using cups

Step 8

Remove from the steamer and cool down completely for at least 2-3 hours or so if using a pan. If using cups, allow at least 30 minutes before unmolding

Step 9

As the cake cools down, it will pull from the side of the pan. Simply loosen the edge and then gently flip the cake out. You shouldn't have a problem doing so if you oil the pan earlier. Cut the cake into desired sizes