Tepung Talam (Coconut Pudding)

Tepung Talam (Coconut Pudding) belongs to quick and easy dessert recipes and it’s considered to be a traditional Asian dessert greatly enjoyed by Malays.

Coconut and palm sugar are staple ingredients in Malay dessertsthey are simply desserts musthaves. Buy good quality palm sugar.

Ingredients For Pudding:

  • 300 g Rice Flour
  • 1 cup Coconut Milk
  • 1/2 tsp Vanilla Essence
  • 200 g Palm Sugar; chopped into small pieces
  • 100 g Granulated Sugar
  • 1/2 tsp Salt

Ingredients For Coconut Sauce:

  • 125 g Rice Flour
  • 120 g Coconut Milk
  • 1/2 tsp Salt
  • 100 g Palm Sugar; melted


To Prepare Pudding:

Cook palm sugar pieces in water and sieve to remove any residue. Add palm sugar syrup into rice flour and coconut milk. Add salt, vanilla essence and mix well. Pour mixture into a flat mould and steam for 20 to 30 minutes. Remove from heat and cut into circles.

To Prepare Sauce:

Mix coconut sauce ingredients together and cook over slow fire. Keep stirring until mixture is almost thick. Remove from heat and allow to cool. Chill in fridge.

When serving, place pudding in a glass bowl. Pour sauce over pudding until 1/4 full and drizzle a tablespoon of melted palm sugar over pudding.


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