I am still obsess with "kuih talam" but this time around more to mini kuih talam, kuih steamed in Chinese Tea Cups. The reason why I moved from the normal tray was...I just can't wait the "cooling period". To get a beautiful cut you got to allow the kuih to set for a minimum 6 hours.....oh no....I'm not the kind of person who have such perseverance so Chinese Tea Cups are my options. It's fast and easy. This recipe was and adaptation of the evergreen Palm Sugar Talam, just to get the double dose on the cream I added shredded young coconut. My goodness it was really creamy and yummy.