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Monday, January 26, 2015

Resepi Kuih Talam Cendol

Nyonya Kuih Recipes: Kuih Talam Cendol
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 
1½ Tbsp tapioca flour 
100ml thick coconut milk 
¼ teaspoon lye water (kan sui) 

For the top layer: cendol
1½ Tbsp tapioca flour 
30g rice flour 
15g green pea flour 
150ml thick coconut milk, sieved 
200ml water 
2 Tbsp sugar 
½ 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. 
____________________________________________________________________________

With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.

This recipe first appeared on hungrygowhere.com on 28 June 2010. 

We have more recipes of traditional Nyonya kuihs lined up for you from Debbie Teoh, so stay tuned!

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Assalamualaikum & Salam Sejahtera! Terima kasih atas kunjungan..Semoga ada manfaat bersama..Amin.

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