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Aromatic palm sugar syrup is used to make the base of this kuih talam before spreading the cendol

on the top layer. The two ingredients blend


together for a mouth-watering kuih.
Recipe makes 20 to 25 pieces
Talam Cendol Recipe
Ingredients:
For the bottom layer: gula melaka
150g gula Melaka palm sugar
350ml water
2 knotted pandan leaves
60g rice flour
25g green pea flour
1 Tbsp tapioca flour
100ml thick coconut milk
teaspoon lye water (kan sui)
For the top layer: cendol
1 Tbsp tapioca flour
30g rice flour
15g green pea flour
150ml thick coconut milk, sieved
200ml water
2 Tbsp sugar
tsp salt
200g cendol, drained
Additional material:
8 round tray, greased
Method:
For the bottom layer:
1. 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.
2. Combine the rest of the ingredients and sieve into a cooking pot.

3. Cook over low heat until mixture thickens slightly.


4. Pour into a greased tray, steam over rapidly boiling water for 15 minutes.
For the top layer:
1. Combine tapioca flour, rice flour, green pea flour, coconut milk, and water. Sieve into a clean pot, add in sugar and salt.
2. Cook over low heat until mixture thickens (about 5 minutes). Turn off heat then mix in chendol, do not stir too vigorously or else the cendol will
break.
3. Pour over the gula Melaka layer and steam for a further 15 minutes.
4. Remove from steamer and cool for 5 hours before cutting to serve.

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