Kueh Talam Pandan -Signatory mine

29 thoughts on “Kueh Talam Pandan -Signatory mine”

  1. 5 stars
    Good morning Julie.
    Love your kuih talam and would love to give it a try.
    May I know are there any substitutes for mung bean flour and alkaline water as I don’t have them and eager to make it today. ?
    Thank you.
    Phaik Leng

    1. hey Phaik Leng,
      I known of people using just rice flour but texture will be different but can eat. For the alkaline water you can try with equal quantity of mineral water and bicarbonate soda. Mix well and the add like recipe. Good luck.

  2. Thank you for your prompt response Julie, just retrieved the email from the spam folder. ?
    I shall try to source the mung bean flour, something good is worth waiting for. Thanks again for your advice. Best wishes. PL

      1. Hi Julie,
        Yes, your friend on Facebook has kindly confirmed it’s available at LF Alperton, I shall try to get some.
        Thank you so much.
        PL

  3. Hi, Julie. Thank you for sharing the recipe. Can I just ask, can I use lye water (kansui) as alkaline water in this recipe? Thanks.

  4. Hi Julie,

    I love your kuih talas. Thank you for sharing your recipe. I have not heard of mung bean flour before. I have had a look online and found different products that call themselves mung beans flour.

    Please can you let me know the type/brand of mung bean flour you used for this recipe?

    My British husband was very excited about the gula Melaka version. I wonder if you have had a chance to try it and be able to share the recipe?

    Thank you. Keep cooking and stay safe.

    Keng

  5. 5 stars
    Hi Julie , Thanks so much for your generosity . I would like to ask if this recipe makes firm or softer Talam . I am from Kedah and live in NY . Our Kedah Talam usually bottom is firm not harder ,touch chewier . The top is custardy . How do I achieve this ? I hate to waste the ingredients .I am deeply missed my hometown food and this is something me and my wife do on weekends .Thanks again .

  6. 5 stars
    Hi Julie, I made the Kuih using your recipe (Exactly), it came out very very authentic. So good. It is a lot of work-:(( but the result was worth it.
    I did not use any coloring, pure pandan juice. Thanks

    1. Hi John sorry for late reply, not sure why I did not get any notifications. If you have tried a few more times by now I am sure you would have find it a lot easier by now 🙂

  7. 5 stars
    Hi Julie, just wanna say thank you for the great recipe! So easy to make and what a success the 1st time round for me! Also I didn’t use any alkaline water and it turned out perfectly wobbly and firm. I got so many compliments from friends and family. ? looking forward to trying more of your recipes!

  8. Hi Julie, I’m a fellow Malaysian, been in No for 52 yrs & absolutely love it. Am originally from Ipoh, so am familiar with lil ole Menglembu! I suddenly have the urge to make Kueh Talam, but am having trouble getting mung bean flour, might have to resort to making my own! I noticed you said is a possible substitute. Am nervous about trying to make it.

  9. 5 stars
    This the Kuih Talam recipe I have been looking for. Even my fussy English man loves it and my friends rave about it.. Thank you so much Julie

  10. 5 stars
    A big Hi from Down Under,
    Thanks Julie for sharing this Kuih Talam recipe. I tried making it this afternoon and so happy that it was a success. Taste and texture is spot on. Sooo….delicious and everyone in my family loves it!

    1. Hi Susanna,
      So glad you and your family like it. I would love to visit Australia one fine day. Should drop by when I go back to Malaysia. ‘smile’

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