Kuih Talam

You know you’re Malaysian when you gotta have some ‘kuih’ during tea time. Talam Jagung is one of those ‘kuihs’ that is just so smooth, silky and sweet. Plus the ‘jagung’ which is the corn, makes it taste so flavorful, you will go ‘umph’ with every bite. We used the Rasaku Whole Kernel Corn that is 100% natural with no added coloring or preservatives to ensure its quality.

Kuih Talam

Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins


Talam Jagung Bottom




  • Mix all ingredient in a blender and blend
    Kuih Talam 1 1
  • On a double boiler cook the batter until thicken
    Kuih Talam 2 2
  • Once thicken transfer it on top of the bottom layer
    Kuih Talam 3 1
  • Steam for 25 minutes.
    Kuih Talam 4 1
  • Let it cool and set in refrigerator for 4 hours (or over night)


  • Blend rasaku whole kernel and sift it
  • Combine all ingredients in a blender and blend
  • Pour in a pot and cook until it become a bit thick
    Kuih Talam 5 1
  • Transfer into baking pan and steam for 30 minutes
    Kuih Talam 6 1
  • Let it cool down a bit

Try it out to impress your party guests!

We collaborate with Rasaku to create this awesome recipe.

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