• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Kue/Kuih Talam Jagung Manis (Steamed Sweet Corn Coconut Layer Cake)

written by Marvellina Updated: September 24, 2023
7.7K
PIN RECIPE COMMENTS VIEW RECIPE RECIPE VIDEO
This post may contain affiliate links. Please read our disclosure policy.

Soft and slightly bouncy two-layer traditional kue talam jagung consisting of sweet corn layer and coconut layer is a popular snack in Southeast Asia. This kue talam jagung manis recipe is naturally gluten-free.

Kue/Kuih Talam Jagung Manis (Steamed Sweet Corn Coconut Layer Cake)

I absolutely love traditional kue/kuih of any kind. I have made kue talam pandan, kue talam gula merah and I have to add this kue talam jagung manis to the collection. More kue talam to come for sure as it is one of my favorite kue. The sweet corns lend their amazing sweet aroma and they are naturally sweet making this kue talam jagung tastes even better.

Why you’ll love this kue talam jagung recipe

Taste: The right amount of sweetness and you can definitely tell that it’s made with corn
Texture: It is soft yet slightly bouncy without having to use alkaline water (lye water)
Pros: They are naturally gluten-free and fuss-free to prepare
Cons: I can’t think of any other than trying not to eat too much of it
Kue/Kuih Talam Jagung Manis (Steamed Sweet Corn Coconut Layer Cake)

How to make kue talam jagung manis

1. You can use 6 x 6 inch square pan or a loaf pan. I use 8 1/2 x 3 1/2 loaf pan like I did with some leftover that I poured into cups or you can use all cups too. This recipe can yield about 18-20 cups, depending on the size of your cups
2. Bring the water in a steamer to a boil and then lower the heat to medium to let it simmer. Brush oil all over your pan or cups.
3. Put the corn kernels, sugar, coconut milk, salt, rice flour, tapioca flour in a blender


4. Blend into a smooth mixture. Strain the mixture and discard the solids.If you want some sweet corn bits, you don’t need to strain the mixture (the kuih talam will be a bit firmer in texture in this case)


5. Pour the mixture into the prepared pan or cups. If using cups, fill up only halfway


6. Put the pans or arrange the cups in the steamer. Cover the lid with a cloth to prevent condensation from dripping on the surface of the kue talam. Steam for 20 minutes if using pan and about 10 minutes if using cups


7. Mix all ingredient for the coconut layer and whisk to combine

8. Uncover the lid and you will see that the top layer of the sweet corn layer is set and no longer watery, but still not fully cooked through. Very gently spoon the coconut layer on top of the corn layer all over. I use a spoon so it won’t “break” the sweet corn layer. Cover and steam again for the next 25 minutes if using pan and about 15 minutes if using cups

9. Remove from the steamer and cool down completely for at least 2-3 hours or so if using a pan. If using cups, allow at least 30 minutes before unmolding

10. As the cake cools down, it will pull from the side of the pan. Simply loosen the edge and then gently flip the cake out. You shouldn’t have a problem doing so if you oil the pan earlier. Use an oiled knife to cut or you can wrap the knife with a cling wrap and cut. It will give you a clean cut

How to store kue talam

I don’t recommend making a huge batch as kue talam is best eaten within few days
1. Let them cool down completely
2. Store in air-tight container at room temperature for about a day or two. It’s not humid here in the winter, but if it’s humid where you are, keep them in the fridge
3. Let them sit at room temperature for at least 30 minutes or longer before serving so they won’t be as hard. You can even put in a microwave for few seconds and they will be softer when they are warm

Did you make this kue/kuih talam jagung manis recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Kue/Kuih Talam Jagung Manis (Steamed Sweet Corn Coconut Layer Cake)

Kue/Kuih Talam Jagung Manis (Steamed Sweet Corn Coconut Layer Cake)

Kue/Kuih Talam Jagung Manis (Steamed Sweet Corn Coconut Layer Cake)

Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Servings 16 servings (6-inch square cake)
4.8 from 4 reviews
REVIEW & RATE PRINT

Ingredients

Sweet corn layer:

  • 250 gr sweet corn kernels see notes
  • 250 ml coconut milk
  • 110 gr sugar
  • 60 gr rice flour
  • 50 gr tapioca flour
  • ¼ tsp salt

Coconut milk layer:

  • 250 ml coconut milk
  • 50 gr rice flour
  • 10 gr tapioca flour
  • 15 gr sugar
  • ¼ tsp salt

Instructions
 

  • You can use 6 x 6 inch square pan or a loaf pan. I use 8 1/2 x 3 1/2 loaf pan like I did with some leftover that I poured into cups or you can use all cups too. This recipe can yield about 18-20 cups, depending on the size of your cups

Prepare the sweet corn layer:

  • Bring the water in a steamer to a boil and then lower the heat to medium to let it simmer. Brush oil all over your pan or cups
  • Put the corn kernels, sugar, coconut milk, salt, rice flour, tapioca flour in a blender. Blend into a smooth mixture. Strain the mixture and discard the solid if you want a really smooth texture. If you want some sweet corn bits, you don't need to strain the mixture (the kuih talam will be a bit firmer in texture in this case)
  • Pour the mixture into the prepared pan or cups. If using cups, fill up only halfway

Steam the sweet corn layer:

  • Put the pans or arrange the cups in the steamer. Cover the lid with a cloth to prevent condensation from dripping on the surface of the kue talam. Steam for 20 minutes if using pan and about 10 minutes if using cups

Prepare the coconut layer:

  • Mix all ingredient for the coconut layer and whisk to combine

Steam the coconut layer:

  • Uncover the lid and you will see that the top layer of the sweet corn layer is set and no longer watery, but still not fully cooked through. Very gently spoon the coconut layer on top of the corn layer all over. I use a spoon so it won't "break" the sweet corn layer. Cover and steam again for the next 25 minutes if using pan and about 15 minutes if using cups
  • There might be a bit of water pooling on top after steaming, they will dry up as they cool down at room temperature

Cool down:

  • Remove from the steamer and cool down completely for at least 2-3 hours or so if using a pan. If using cups, allow at least 30 minutes before unmolding

Serving:

  • As the cake cools down, it will pull from the side of the pan. Simply loosen the edge and then gently flip the cake out. You shouldn't have a problem doing so if you oil the pan earlier
  • Rub some oil on the knife to prevent sticking when you cut the cake. Cut the cake into desired sizes

RECOMMEDED TOOLS

digital kitchen scale
digital kitchen scale
Food Steamer

Marv's Recipe Notes

You can use canned corn (not the creamed style) or if you use fresh corn kernels, steam them for 15 minutes to cook before using

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Kue/Kuih Talam Jagung Manis (Steamed Sweet Corn Coconut Layer Cake)
Serving Size
 
1 piece
Amount per Serving
Calories
139
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
78
mg
3
%
Potassium
 
102
mg
3
%
Carbohydrates
 
21
g
7
%
Fiber
 
1
g
4
%
Sugar
 
9
g
10
%
Protein
 
2
g
4
%
Vitamin A
 
41
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
7
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
previous post
Wat Tan Bee Hoon/Mee Hoon (Cantonese Fried Rice Noodle in Egg Gravy)
next post
Super Soft Purple Sweet Potato Chiffon Cake

2 comments

Eleanor July 10, 2022 - 12:10 am

Easy to make and a good option for a sweet that’s not too sweet!

Reply
Marvellina July 10, 2022 - 10:19 pm

I’m happy you enjoyed it Eleanor 🙂

Reply
4.75 from 4 votes (3 ratings without comment)

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Zha Jiang Mian (炸酱面) (Chinese Fried Sauce Noodles)

  • Easy Hokkien Bak Chang (Zongzi-Sticky Rice Dumplings)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.