Kueh Talam Keladi (Taro Coconut Layer Cake)

Nov 7, 2026 · By VanillaGoods

Breakfast Pancakes waffles french toast Medium

Kueh Talam Keladi (Taro Coconut Layer Cake)

A steamed two-layer kueh with a soft rice-flour base studded with tender, nutty taro cubes and a silky, lightly salted coconut milk top. Precooking the base batter keeps the taro evenly suspended rather than sinking. Makes 16 pieces in about 4 hr 40 min.

Prep 30 min

Cook 70 min

Cooling 3 hr

Total 4 hr 40 min

Yield 16 pieces

Diet Vegan

Ingredients

Adjust yield

pieces

9 oz (250 g)taro, peeled weight, cut into 1/2-inch (1 cm) cubes
1 cup (120 g)rice flour, for the taro layer
3 ½ tbsp (30 g)tapioca starch, for the taro layer
⅔ cup (120 g)sugar, for the taro layer
¼ tsp (2 g)salt, for the taro layer
¾ cup (200 ml)coconut milk
2 cups (450 ml)water, for the taro layer
2 tsp (10 ml)neutral oil, for the pan
7 tbsp (50 g)rice flour, for the coconut layer
2 ½ tbsp (20 g)tapioca starch, for the coconut layer
1 tbsp (15 g)sugar, for the coconut layer
¾ tsp (2 g)salt, for the coconut layer
1 cup (250 ml)thick coconut milk
¾ cup (200 ml)water, for the coconut layer

Fresh ingredient guides

CoconutHow to pick, season & nutrition · 496 kcal per 140 g

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Instructions

Wearing gloves (raw taro can itch), peel and cube the taro, rinse it in salted water, and steam the cubes over boiling water until just tender when pierced, about 10 minutes.
Brush the pan with the neutral oil and set it in the steamer to heat.
In a saucepan, whisk the rice flour, tapioca starch, sugar and salt with the coconut milk and water until smooth. Cook over low heat, stirring constantly, until the batter is thick like porridge but still pourable, 5 to 6 minutes. Fold in the steamed taro.
Pour into the hot pan, level the top, cover and steam over high heat until the layer is set and firm on top, about 30 minutes.
Meanwhile, whisk the rice flour, tapioca starch, sugar and salt for the coconut layer with the thick coconut milk and water until smooth. Cook over low heat, stirring, until slightly thickened but still pourable, about 3 minutes.
Pour the coconut mixture gently over the taro layer, cover, and steam over medium heat until the white layer is set and only slightly wobbly, about 20 minutes. Wipe the lid now and then so water does not drip onto it.
Cool completely at room temperature, at least 3 hours, before cutting.
Cut into 16 squares or diamonds with an oiled plastic or thin knife, oiling the blade between cuts.

Tips

Choose firm, heavy taro with a dry, purple-flecked flesh; it holds its shape best.
Precooking the base until thick keeps the taro cubes from sinking to the bottom.
Cut only when completely cool for clean layers.
Contains coconut; check with your doctor if you avoid tree nuts.

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Recipe FAQ

How long does it take to make kueh talam keladi (taro coconut layer cake)?

Plan on 30 minutes of prep and 1 hour 10 minutes of cooking, plus 3 hours to rest. The recipe makes 16 pieces.

How should I store kueh talam keladi (taro coconut layer cake)?

Keep covered at room temperature for up to 1 day. Refrigerate in an airtight container for up to 3 days and steam for 5 minutes to soften before serving.

Can I make kueh talam keladi (taro coconut layer cake) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

One of the root-vegetable versions of kueh talam made in Singapore and Malaysia, with steamed taro (keladi) cubes set in a rice flour and coconut milk base under a white coconut layer. Serve it with hot oolong tea.

Variations

Pandan top: replace 100 ml (scant 1/2 cup) of the water in the coconut layer with strained pandan juice for a pale green top; steaming time unchanged.
Palm sugar base: replace the sugar in the taro layer with 140 g (3/4 cup) chopped gula melaka melted in the water; steaming times unchanged.
Sweet potato version: use 250 g (2 cups) cubed orange sweet potato instead of taro and steam the cubes 8 minutes.

Estimated · per serving

Nutrition

Per serving = 1 of 16 servings this recipe makes.

209 Calories / serving

10.4g Fat

29.3g Carbs

2.1g Protein

7.0g Sugar

Whole recipe (16 servings): ~3344 cal · 166g fat · 469g carbs · 34g protein · 112g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.