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Kuih Talam Cendol 达兰珍多糕

Ann Low
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.

 

 

 

5 from 1 reviews
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.
3.5.3226
  1.  底层：
  2. 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。
  3. 以慢火搅煮致稍微变稠。
  4. 倒入圆盘，以大火蒸15分钟。
  5. 上层：
  6. 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。
  7. 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。
  8. 完全冷却后方可切块是用。

Recipe adapted from HungryGoWhere

 

 

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