Blend pandan leaves with 300 ml of water. Extract 300 ml pandan juice. Use a fine filter or tea leave filter bag.
Put all ingredients (Bottom Layer A) into a sauce pan and mix well. Prepare and heat up a food steamer.
Heat up the mixture in sauce pan on low heat, while continue stirring until mixture is slightly thicken, when small translucent lumps form, immediatel remove from heat.
Pour the mixture into the prepared baking pan, and if bubble forms, pop them out. Then steam at medium heat for 30 minutes.
While bottom layer A is steaming, Put all ingredients (Top Layer B) into a sauce pan and mix well.
After steaming for 30 minutes, open the steamer lid, then check if the surface of the kueh is wet. If so, pat the surface with a piece of cloth or paper towel to get rid of excess water. Then scratch the surface with a fork, so that the top layer will fuse to the bottom later.
Heat up top layer mixture on low heat, while continue stirring for about 30 seconds to 1 minute. Remove from heat. Then pour the mixture on top of the bottom layer, and pop any bubble formed. Then steam at hight heat for 20 minutes until top layer is cooked and firm and not sticky.
Remove baking pan from steamer and leave it to cool.
Remvoe Nyonya Kueh Talam from pan and cut into diamond-shaped serving pieces.