Mix together rice flour, tapioca starch and green bean starch together.

In a KENWOOD mixing bowl, put in all ingredients except for steamed taro cubes and mix at high speed until well combined. Transfer the mixture into a heavy bottomed saucepan and cook at medium heat for 5 minutes until slightly thickened.

line an 7 x 7 inch baking tray with parchment paper, pour in the mixture, add in steamed taro cubes and steam for 20 minutes.

While taro layer is being steamed, start preparing the purple sweet potatoes topping by mixing all ingredients for purple layer in a mixing bowl, mix at high speed until well combined. Transfer the mixture into a heavy bottomed saucepan and cook at medium heat for 5 minutes until slightly thickened.

Once taro layer is cooked, use a fork to scratch on the surface to create uneven indentation. pour in purple potatoes mixture and steam for another 15 minutes.

Once done, allow the talam to cool for 1 hour before cutting and serving.