Talam Serimuka Telang

I made these 'Talam Serimuka Telang' sometime back when I hosted a Nasi Lemak Lunch Party for a few good friends. I cut them into random shapes and serve them on a plate with a Pandan leaf on it, just so they get the idea of what goes in and what's Pandan. I tinted the glutinous rice with Bunga Telang given by Sonia. The original recipe was from the book 'Steamed Cakes' by Zubaidah Bt. Chepa. I got it when I was in Malaysia. It's called 'Talam Serimuka Batik' where the author uses a mixture of black and white glutinous rice but I decided to go blue naturally.


I cut the recipe in half and steam it in a 7'' round tray. The height was just right and it cuts up into two plate full of triangles, just enough and perfect as an after meal dessert for 6-8 people. Here's what Ive used:

Talam Serimuka Telang

200g white glutinous rice
Bunga Telang, a good handful
100g coconut cream
1/2 tsp salt
1-2 Pandan Leaves, knotted (optional)

Wash the glutinous rice under running water tap until no longer cloudy. Mix water with Bunga Telang and rub and squeeze it to extract a deep dark blue hue. Strain it and mix the water with the glutinous rice and soak it overnight. Drain it well and mix it with the coconut cream and salt. Pour into a greased pan and place the knotted Pandan leaves over and steam it over high heat for 25 minutes.

Make the custard now:

125g coconut cream
100g coconut milk
1.5 eggs (I use two small eggs)
1/2 cup sugar (I use just 5 tbsp of it)
50g plain flour
1/2 tsp applee green colouring (I use Pandan paste)

Mix all the ingredients for custard in a bowl and strain it once. When the rice is done, fluff it up with a fork and compress it into a greased pan (I use the same pan). Use a banana leaves or a glass covered with foil to compress well. Pour over the strained custard and cover the whole pan with foil tightly. Steam it over medium-low heat for 30 minutes.



Cool completely before slicing into diamonds or triangles. The book traced it out with a flower shaped cookie cutter but make sure you oil your cutter well. And use a plastic knife, lightly greased to slice them. It helps in getting neat cuts and they don't stick to the plastic knife.

This is a typical Malaysian Style Kuih you could easily get from wet markets. The Bunga Telang is solely optional but it does lend a nice fragrant to the rice. The Pandan leaves and paste was my addition but the book didn't say you need it. If your custard has bubbles in it, use a blow torch and run it across the surface and the bubbles will all magically disappear.

Try making it, it's easy and looks fantastic!