To begin, prepare your steaming setup by bringing water to a boil in a large steamer. Lightly grease an 18cm square or round heatproof pan with neutral oil, then place it inside the steamer to preheat. This helps the base layer cook evenly without sticking.

In a large mixing bowl, combine rice flour, mung bean flour, sugar, and salt for the pandan layer. Stir in the pandan juice and water gradually, whisking continuously until smooth and free of lumps. Add a few drops of pandan essence if the colour is too pale. Let the batter rest for 5–10 minutes to hydrate the flour.

Strain the pandan batter through a fine sieve to ensure a silky texture. Pour the mixture into the preheated pan in the steamer. Steam over medium heat for 25 minutes, or until the surface is firm to the touch. Avoid opening the lid during the first 15 minutes to prevent sinking.

While the base is steaming, prepare the white coconut layer. In a clean bowl, mix rice flour, cornflour, and salt. Slowly whisk in the thick coconut milk until a smooth batter forms. Straining is recommended here too for the smoothest finish.

Once the pandan layer is set and firm, gently pour the coconut layer over it using the back of a spoon to prevent it from disturbing the green layer. Ensure an even surface by gently tilting the pan side to side.

Cover the steamer lid with a clean cloth (to catch water droplets), then steam the kuih over medium to low heat for another 15 minutes or until the top layer is set. The surface should appear matte and firm, not wobbly.

After steaming, switch off the heat and leave the kuih inside the steamer with the lid ajar for 10 minutes. This helps prevent sudden temperature drops, which can cause the top layer to wrinkle.

Transfer the pan to a wire rack and allow the kuih to cool completely, ideally for 2–3 hours, before slicing. The cooling time is essential for clean cuts and a firm texture.

To serve, cut the kuih into bite sized diamond or square pieces using a lightly oiled knife to prevent sticking. Kuih Talam is traditionally enjoyed at room temperature, either on its own or with hot tea. For a more festive touch, garnish with a fine sprinkle of desiccated coconut or serve on banana leaves for aroma and presentation.