A soft and flavourful twist on the traditional kue talam. This version has smooth, coconut-infused base topped with savoury floss. The light sweetness of coconut milk blends perfectly with the rich umami flavour of the floss, making it a delicious balance of sweet and savoury.
Ingredients:
200 ml thick coconut milk + 300 ml water (total 500 ml)
1 tsp sugar
1 tsp salt
125 g rice flour
25 g corn starch
Oil for greasing
Savoury floss (chicken, mushroom, or vegetarian)
Parsley and red chilli for garnish
Method:
1. Heat the coconut milk with sugar and salt until it just starts to boil. Let it cool slightly.
2. Add rice flour and corn starch to the cooled coconut milk. Whisk until smooth and lump-free.
3. Grease small moulds with oil and pour in the batter.
4. Steam for about 20 minutes, until firm and glossy.
5. Allow to cool, then top each with savoury floss.
6. Garnish with parsley and a slice of red chilli for a pop of colour.
Soft, creamy, and savoury — Talam Abon is a comforting bite that’s simple to make yet feels special every time.
Vegan Mushroom & Coconut Floss (Vegetarian Serundeng Style)
If you’ve ever loved the texture of chicken or beef floss but wanted a plant-based alternative, this mushroom and coconut floss will surprise you. It’s savory, lightly sweet, fragrant with spices — and has that irresistible dry, fluffy texture you can sprinkle on rice, noodles, or even sandwiches.
Made with shredded mushrooms for umami and grated coconut for body, this version is slow-cooked until golden, crisp, and aromatic — just like traditional meat floss, but 100% vegetarian (and vegan!).
🥥 Ingredients
200 g mushrooms (shiitake, oyster, or button).. I used button mushrooms.
1 cup grated fresh coconut
1 tbsp soy sauce
1½ tbsp palm sugar (or brown sugar)
1 tsp salt
½ tsp white pepper
2 tbsp oil (coconut oil preferred)
1 stalk lemongrass (bruised) – optional
2 kaffir lime leaves – optional
SPICE PASTE
Blend together – 3 shallots, 3 cloves garlic, 2 red Chillies, 2 Kaffir lime leaves, and a small piece of galangal or ginger.
-METHOD
1. Prepare mushrooms – Shred finely or pulse in a food processor. Squeeze out excess WATER. stir fry till almost dry and slightly crisp.
2. Toast coconut – Dry roast for few minutes, till fragrant. Set aside.
3. Cook spices – In a pan, heat oil. Add the blended paste, lemongrass, and lime leaves. Sauté till fragrant.
4. Add mushrooms, coconut.
– Mix in soy sauce, palm sugar, salt, and pepper.
Stir continuously on low heat till mixture turns golden and floss-like.
6. Cool and store – Let it cool completely before storing in a jar. Keeps well for up to 2 weeks in the fridge.
Serving Ideas
This dish can be made ahead of time, and chilled.
I put each talam on a banana leaf cut into circles.
The texture of this is like a medium firm custard.
PS. We like having floss with hot steamed rice, sambal and a vegetable stir fry.
