Step 1

Coat 8-inch (20-cm) square baking pan with oil, line with baking paper, coat again with oil.

Step 2

*Pandan juice: Add 300 ml of water to 55 g pandan leaves, blend until smooth, extract 300 ml of pandan juice.

Step 3

Preparing green layer: Mix together pandan juice, alkaline water, rice flour, tapioca starch and green bean flour. Combine plain water, sugar and salt in a sauce pot, bring to the boil. Add hot sugar syrup to green mixture gradually while stirring, then strain mixture into mixing bowl.

Step 4

Bring ½ pot of water to boil, turn to medium heat, sit mixing bowl with green mixture on hot water, cook until mixture has thickened, remove from heat and mix until smooth.

Step 5

Pour thickened green mixture into prepared baking pan (create an uneven surface to help both layers sticking together), steam over medium heat for 15-16 minutes.

Step 6

Preparing white layer: Mix together thick coconut milk, salt, rice flour and green bean flour. Add in hot water gradually while stirring, then strain mixture into mixing bowl.

Step 7

Using the same method as in the green mixture, cook white mixture until thickened, remove from heat and mix until smooth.

Step 8

Pour thickened white mixture onto cooked green layer, steam over medium heat for 15-16 minutes.

Step 9

Set aside the Steamed Kuih Talam to cool completely.

Step 10

When cooled, cut into pieces using oil coated knife (clean the knife with oil coated kitchen towel after several cuts before continuing with the remaining).