Malaysian Coconut and Palm Sugar Custard (Kuih Talam)

Prepare the bottom layer: In a saucepan, combine the chopped palm sugar and 1 cup of water. Heat over medium heat, stirring until the sugar dissolves completely. Strain the syrup to remove any impurities and let it cool slightly.

In a bowl, whisk together 1/2 cup of rice flour, 2 tablespoons of tapioca flour, and 1/4 teaspoon of salt. Gradually add the cooled palm sugar syrup and 1 cup of thick coconut milk, mixing until smooth. Stir in the pandan paste if using.

Pour the palm sugar mixture into a greased 8x8 inch (20x20 cm) square steaming pan. Steam over high heat for 20 minutes, ensuring the water in the steamer is boiling steadily.

Prepare the top layer: While the bottom layer is steaming, combine the remaining 1/2 cup of rice flour, 2 tablespoons of tapioca flour, 1 tablespoon of cornstarch, and the remaining 1/4 teaspoon of salt in a separate bowl. Gradually whisk in the remaining 1 cup of thick coconut milk until smooth.

Once the bottom layer has steamed for 20 minutes, gently pour the coconut milk mixture over it. Continue to steam for another 20 minutes, or until both layers are firm and cooked through.

Carefully remove the pan from the steamer and let the kuih talam cool completely at room temperature for at least 2-3 hours before slicing. This is crucial for the layers to set properly.

Once fully cooled, use a plastic knife or a knife lightly greased with oil to cut the kuih talam into diamond or square shapes. Serve at room temperature.