Authentic Resepi Kuih Talam Kampung: A Sweet Taste of Tradition

Immerse yourself in the tantalizing world of Resepi Kuih Talam Kampung, a traditional delicacy that captivates the senses with its vibrant colors and delectable flavors. Originating from the heart of Southeast Asia, this beloved treat holds a special place in the culinary tapestry of the region.

Prepare to embark on a culinary adventure as we delve into the secrets of this cherished recipe, exploring its cultural significance, traditional preparation methods, and creative variations that have kept it a timeless favorite.

Resepi Kuih Talam Kampung

Kuih talam kampung is a traditional Malay dessert that is often served during festive occasions and gatherings. It is made from a combination of glutinous rice flour, coconut milk, and sugar, and is typically steamed in a rectangular pan. The kuih is then cut into small squares and served with a drizzle of gula melaka (palm sugar syrup).

Kuih talam kampung is believed to have originated in the Malay Archipelago, and is still a popular dessert in Malaysia, Indonesia, and Singapore. It is often associated with kampung (village) life, and is often served at traditional Malay weddings and other festive occasions.

Ingredients, Resepi kuih talam kampung

  • 1 cup glutinous rice flour
  • 1 cup coconut milk
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 pandan leaf, knotted


  1. In a bowl, combine the glutinous rice flour, coconut milk, sugar, and salt. Stir until well combined.
  2. Add the pandan leaf to the mixture and stir. Let the mixture rest for at least 30 minutes.
  3. Line a rectangular pan with banana leaves. Pour the mixture into the pan and steam for 30 minutes, or until the kuih is cooked through.
  4. Remove the kuih from the pan and cut into small squares. Serve with a drizzle of gula melaka.


There are many variations of kuih talam kampung, including different flavors, colors, and shapes. Some popular variations include:

  • Kuih talam pandan: This variation is made with pandan leaves, which give the kuih a green color and a fragrant flavor.
  • Kuih talam ubi: This variation is made with sweet potatoes, which give the kuih a sweet and earthy flavor.
  • Kuih talam jagung: This variation is made with corn, which gives the kuih a sweet and crunchy flavor.
  • Kuih talam pelangi: This variation is made with a variety of different colors, which gives the kuih a rainbow-like appearance.

Ingredients and Preparation: Resepi Kuih Talam Kampung

Kuih talam kampung is a traditional Malay dessert made from a combination of glutinous rice flour, coconut milk, and pandan leaves. The dish is known for its soft, chewy texture and sweet, fragrant flavor. The preparation of kuih talam kampung involves two main components: the green pandan layer and the white coconut layer.

The ingredients used in kuih talam kampung play specific roles in creating the dish’s unique characteristics. Glutinous rice flour provides the chewy texture, while coconut milk adds richness and creaminess. Pandan leaves infuse the dish with a vibrant green color and a distinctive aromatic flavor.

Ingredients, Resepi kuih talam kampung

Ingredient Quantity Measurement Purpose
Glutinous rice flour 2 cups Provides the chewy texture
Coconut milk 1 can (13 oz) Adds richness and creaminess
Pandan leaves 5-6 Infuses green color and aromatic flavor
Sugar 1 cup Sweetens the dish
Salt 1/4 teaspoon Enhances the flavor


To prepare the kuih talam kampung batter, start by combining the glutinous rice flour, sugar, and salt in a large bowl. Gradually add the coconut milk while stirring constantly to avoid lumps. Once the batter is smooth, divide it into two equal portions.

To make the green pandan layer, blend the pandan leaves with a little water to create a green paste. Add the pandan paste to one portion of the batter and stir well. Pour the green batter into a greased 8×8 inch baking pan and set aside.

For the white coconut layer, leave the other portion of the batter as is. Pour the white batter over the green layer and spread it evenly. Cover the pan with aluminum foil and steam for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Once the kuih talam kampung is cooked, let it cool completely before cutting it into squares. Serve and enjoy the sweet and chewy goodness of this traditional Malay dessert.

Cooking and Presentation

Cooking kuih talam kampung involves a precise process to achieve the desired texture and visual appeal. The traditional method of steaming ensures an even and gentle cooking process, preserving the delicate flavors and textures of the kuih.

Cooking Method

  • Steaming:Place the filled kuih talam molds in a steamer lined with banana leaves or parchment paper. Steam over medium heat for approximately 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Variations:Alternative cooking methods include baking or microwaving, although these may result in slightly different textures and flavors.


  • Visual Appeal:Arrange the steamed kuih talam on a serving plate or individual plates. Cut into neat squares or triangles for a visually appealing presentation.
  • Garnish:Enhance the presentation by garnishing with grated coconut, sliced almonds, or fresh fruits like mango or strawberries.

Serving and Accompaniments

Kuih talam kampung is a delectable treat that can be enjoyed warm or chilled. Serving it at room temperature allows the flavors to fully develop, while chilling it provides a refreshing contrast to the sweetness.


Traditionally, kuih talam kampung is served with a simple drizzle of coconut milk or a sprinkle of grated coconut. For a more decadent experience, you can pair it with a dollop of gula melaka (palm sugar syrup) or a scoop of vanilla ice cream.


The presentation of kuih talam kampung can be as simple or elaborate as you like. Traditional presentations involve arranging the kuih on a plate and garnishing it with a few pandan leaves. For a more modern touch, you can arrange the kuih in a decorative pattern or cut it into bite-sized pieces and skewer them on toothpicks.

Garnishes and Decorations

A sprinkle of finely chopped nuts, such as almonds or pistachios, can add a touch of crunch and color to your kuih talam kampung. Edible flowers, such as rose petals or jasmine blossoms, can also be used as a delicate garnish.

If you’re feeling creative, you can even pipe a thin layer of whipped cream or chocolate sauce over the kuih for an extra layer of sweetness.

Final Review

As you savor the last bite of your homemade Resepi Kuih Talam Kampung, let the sweet memories linger on your palate. This delectable treat has not only satisfied your taste buds but also connected you to a rich cultural heritage.

Whether enjoyed as a nostalgic comfort food or shared with loved ones during festive occasions, Resepi Kuih Talam Kampung remains a testament to the enduring power of culinary traditions.

Questions Often Asked

What is the origin of Resepi Kuih Talam Kampung?

Resepi Kuih Talam Kampung originated in Southeast Asia, with variations found in countries like Malaysia, Indonesia, and Singapore.

What is the significance of Resepi Kuih Talam Kampung in the local culture?

Resepi Kuih Talam Kampung is a cherished delicacy that holds cultural significance in Southeast Asia. It is often served during festive occasions and family gatherings, symbolizing unity and prosperity.

Are there any variations to the traditional Resepi Kuih Talam Kampung?

Yes, there are many variations to the traditional Resepi Kuih Talam Kampung. Some variations include different flavors like pandan, coconut, or chocolate, as well as variations in colors and shapes.