Kuih Talam Cendol 达兰珍多糕
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Ingredients
  • one 7 inch round pan, greased bottom and sides[br
  • 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
  • ¼tsp 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
  • ½tsp Salt
  • 1 pkt Cendol, drained
Instructions
  1. 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.
  2. Cook over low heat, keep stirring until mixture thickens slightly.
  3. Pour into a greased 7 inch round pan, steam over rapidly boiling water for 15 minutes.
  4. 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.
  5. 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.
  6. Remove from steamer and cool completely before cutting to serve.
Recipe by Anncoo Journal at https://www.anncoojournal.com/kuih-talam-cendol/