Kuih Talam Cendol

Kuih Talam Cendol

      Ingredients: one 7 inch round pan, greased bottom and sides
      For the bottom layer: gula melaka
      150g Gula Melaka palm sugar

      350ml Water
      2 knotted Pandan leaves
      60g Rice flour
      25g Mung bean (green pea) flour
      1.5tbsp Tapioca flour
      100ml Thick coconut milk
      1/4tsp lye water (kan sui)

      For the top layer: Cendol
      1.5tbsp Tapioca flour
      30g Rice flour
      15g Green pea flour
      150ml Thick coconut milk
      200ml Water
      2 tbsp Sugar
      1/2tsp Salt
      1 pkt Cendol, drained

      

      Method:

• For the bottom layer:
• In a small pot, cook gula Melaka with water and pandan leaves until sugar dissolves. Remove from heat and sieve syrup into a mixing bowl. Combine the rest of the ingredients and sieve into a cooking pot.
• Cook over low heat, keep stirring until mixture thickens slightly.
• Pour into a greased 7 inch round pan, steam over rapidly boiling water for 15 minutes.
• 
  
• For the top layer:
• Combine tapioca flour, rice flour, green pea flour, coconut milk and water. Sieve into a clean pot, add in sugar and salt.
• Cook over low heat, keep stirring until mixture thickens (about 5 minutes). Turn off heat then mix in cendol and stir gently. Pour over the gula Melaka layer and steam for a further 15 minutes.
• Remove from steamer and cool completely before cutting to serve.