tàlam

tàlam is a traditional Southeast Asian dessert that appears in Malay- and Indonesian-language cuisines. In Malay-speaking regions it is commonly called kuih talam, and in Indonesian it is known as kue talam. The dish is a two-layer steamed cake built from a base mixture of rice flour, tapioca starch, coconut milk, and sugar, with a flavor and color contrast between layers. The top layer is commonly pandan-flavored and green, while the bottom layer is light or white; some regional versions swap the layer order or use different flavorings such as chocolate or palm sugar.

Preparation involves making two batters and steaming them in sequence. The bottom layer is poured into a shallow tray and steamed until it begins to set, then the top layer is added and the whole tray is steamed again until both layers are firm. After cooling, tàlam is cut into small squares or diamonds for serving. The texture is typically soft and jelly-like, with a smooth, glossy appearance.

Variants and regional names vary. Pandan talam is the most common version, but there are also durian talam, gula melaka talam, and other flavorings in different communities. The dish is widely found in street markets, home kitchens, and festive tables across Malaysia, Singapore, and parts of Indonesia, where it is enjoyed as a dessert or snack and valued for its contrasting layers and aromatic pandan fragrance.