Kuih Talam Cendol 达兰珍多糕
After making Kuih Bakar Pandan about 2 weeks ago, I made this Kuih Talam Cendol a few days later . This kuih has a fragrance of gula Melaka (palm sugar syrup) and on the surface there’s another layer of custard mixed with cendol. This traditional Malay or Nonya delicacy is made with one white layer and another natural coloured layer. Green will be with pandan or screwpine juice, orange or purple with sweet potatoes or with yam which will be purple too. This kuih is not only great to serve for breakfast and as a dessert or finger food at a party too.
Kuih Talam Cendol 达兰珍多糕
Prep time
Cook time
Total time
Author: Ann Low
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
- 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.
- 达兰珍多糕
- 材料：准备一个7寸圆盘，底部旁边抹油
- 底层：椰糖糕
- 50克 椰糖
- 350毫升 水
- 2片 香兰叶
- 60克 粘米粉
- 25克 綠豆粉
- 1.5汤匙 木薯粉
- 100毫升 椰浆
- 1/4茶匙 碱水
- 上层：珍多
- 1.5汤匙 木薯粉
- 30克 粘米粉
- 15克 綠豆粉
- 150毫升 椰浆
- 200毫升 水
- 2汤匙 糖
- 1/2茶匙 盐
- 1盒 珍多，滤干
- 做法：
- 底层：
- 将椰糖，水和香兰叶煮致糖融化。熄火过滤。然后加入所有的底层材料混合均匀，再过滤在小锅里。
- 以慢火搅煮致稍微变稠。
- 倒入圆盘，以大火蒸15分钟。
- 上层：
- 把木薯粉，粘米粉，綠豆粉，椰浆和水搅匀，过滤粉浆入小锅里，加入糖和盐。
- 以慢火，不停搅拌煮致粉浆变稠 （约5分钟）。熄火，参入珍多，轻轻的拌匀即可。然后倒在蒸熟的椰糖糕上面。用大火蒸约15钟致熟。
- 完全冷却后方可切块是用。
Recipe adapted from HungryGoWhere
- I’m submitting this post to Best Recipes for Everyone March 2015 Event Theme:My Favourite Traditional Kueh organized by Fion of XuanHom’s Momand co-hosted by Joceline – Butter, Flour & Me.
What an exotic cake! I love the colour contrast and the texture of this beautiful cake, Ann.
ann, 这个 talam 做得非常美丽,很吸引人的。好赞,好赞。
Looks so fantastic! The colors.. amazing 🙂
好喜欢它的颜色哦
看起来很可口
What an absolutely gorgeous dessert! I'm so very curious about the flavor of pandan leaves and this dessert has me wanting to go on a hunt for them.
Hi Ann, where did you buy the cendol from? I couldn't find it in the NTUC near my house and Sheng Siong. Do you have a picture of it? Thanks!
实在太棒了!颜色搭配得很美呢!
Ann, this kuih talam is very attractive. I love the variegated top layer!
Hi Ann,
This is a nice to see, lovely to eat kind of kueh.
The more I see the more I love it 🙂
mui
The distinct colours make this kuih so attractive.. Wished I could try a slice immediately!
Hi Ann,
Lovely & attractive Kuih Talam Cendol ! Perfect dessert served any time of the day ^-^!
Hi Ann,
This kueh is pretty with circle dots of cendol! 😀
Zoe
好漂亮的 kuih Talam, 这个我还不曾做过呢,只做过椰糖cendol 燕菜,想必口味因该蛮接近吧!谢谢分享
Cendol in kuih talam, that must be very yummy. Looks very pretty too. Thanks for sharing.
Can I share this kuih with you? Looks so yum, especially the top layer with cendol!
多么漂亮的颜色,虽然今天是糕点的最后一天,不过。。。我要收藏,我要试做。。。这个颜色太吸引我了!!
Hi Ann, where did you buy the cendol from? I couldn't find it in the NTUC near my house and Sheng Siong. Do you have a picture of it? Thanks!
Ai Li, I bought the cendol from NTUC. Sorry that I don't have the picture of it, as I don't buy it very often.
Ann, this kuih talam is very attractive. I love the variegated top layer!
What an absolutely gorgeous dessert! I'm so very curious about the flavor of pandan leaves and this dessert has me wanting to go on a hunt for them.
好喜欢它的颜色哦
看起来很可口
Hi Ann,
This is a nice to see, lovely to eat kind of kueh.
The more I see the more I love it 🙂
mui
The distinct colours make this kuih so attractive.. Wished I could try a slice immediately!
Looks so fantastic! The colors.. amazing 🙂
What an exotic cake! I love the colour contrast and the texture of this beautiful cake, Ann.
实在太棒了！颜色搭配得很美呢！
Hi Ann,
Lovely & attractive Kuih Talam Cendol ! Perfect dessert served any time of the day ^-^!
ann， 这个 talam 做得非常美丽，很吸引人的。好赞，好赞。
多么漂亮的颜色，虽然今天是糕点的最后一天，不过。。。我要收藏，我要试做。。。这个颜色太吸引我了！！
好漂亮的 kuih Talam, 这个我还不曾做过呢，只做过椰糖cendol 燕菜，想必口味因该蛮接近吧！谢谢分享
Can I share this kuih with you? Looks so yum, especially the top layer with cendol!
Hi Ann,
This kueh is pretty with circle dots of cendol! 😀
Zoe
Cendol in kuih talam, that must be very yummy. Looks very pretty too. Thanks for sharing.