Ingredients

  • Yields 20-24 pieces
  • gula melaka layer:

    360 ml water 

  • 140 g gula melaka or brown sugar (white sugar can be used instead if preferred)

  • 75 ml coconut milk 

  • 60 g rice flour 

  • 40 g tapioca flour 

  • 25 g green pea flour  

  • 2 pandan leaves (if you do not have pandan leaves, 1 tsp of pandan extract may be used, but lessen the quantity of water by one teaspoon too.)

  • ½ tsp lye water 

     

  • cendol layer:

    265 ml thick coconut milk 

  • 125 ml hot water 

  • 150 g cendol jelly 

  • 50 g rice flour 

  • 25 g green pea flour 

  • 10 g tapioca flour

  • 2 tbsp fine sugar 

  • ¾ tsp salt

Delectable Cendol Kueh Talam
Recipe Courtesy of
Asian Food Network

Delectable Cendol Kueh Talam

With the flavours and textures of Cendol in a kueh, these delicious morsels make gorgeous tea time treats. Cendol, an icy treat made with a combination of coconut milk, gula melaka and the distinctive green rice flour jelly, is a popular street dessert to cool down the hot and humid days (which is almost every day in Southeast Asia). This kueh takes the best of the Cendol dessert and turns it into a wonderful treat you can hold in your hand and pair with a smooth Teh Tarik or Kopi.
  • Medium
  • 50 min
  • 40 min
  • 15 min
  • 4 steps
  • 16 Ingredients
  • Medium
  • 4 steps
  • 16 Ingredients
  • 50 min
  • 40 min
  • 15 min

Instructions

  1. Make the Gula Melaka Layer

    • First, add the flours in a bowl, then stir in 180ml water, and gradually whisk in the coconut milk and lye water till smooth. Leave to sit
    • Add the next 180ml of water to a small pot with 2 knotted pandan leaves.
    • Chop the gula melaka into small pieces and add to the pot. Allow it to dissolve, stirring for 2-3 minutes.
    • Strain this mixture and return to the pot.
    • Combine the flour mixture with the brown sugar mixture over very low heat, stirring all the time. Once the mixture has thickened and become clumpy, take it off the heat and whisk it well - it will smoothen out.

    If you can’t find lye water, you may leave it out. Lye water adds some bounciness to the texture of the kuih but it is not essential.

    Make the Gula Melaka Layer


  2. Steam the GulaMelaka layer

    • Grease a 5-inch, square tin well. 
    • Pour the Gula Melaka layer in, then use the tines of a fork to draw grooves into the top of the mixture. This will enable the coconut milk mixture to adhere to it better. 
    • Steam it for 20 mins, until set, opening the steamer to let out steam every 5 minutes.
    Steam the GulaMelaka layer


  3. Make the Cendol layer

    • In a medium pot, combine the rice flour, green pea flour and tapioca flour. 
    • Gradually whisk in the coconut milk and water till smooth, then add the salt and sugar.
    • Place over very low-heat, and stir till thickened and coating the back of a spoon. The mixture will become slightly clumpy, turn the heat off and whisk till smooth.


  4. Steam the Cendol Talam

    • Pour a thin layer of coconut milk mixture onto the steamed Gula Melaka layer, then evenly distribute the cendol on top. 
    • Then add another layer of the coconut milk mixture (make sure you reserve enough to cover the top) and gently stir to distribute.
    • Pour the last of the coconut milk mixture over the cendol, ensure all the green is evenly covered. Gently, tap the tin to remove any air bubbles.
    • Prick any air bubbles on the surface with a toothpick, then return the tin to the steamer, steaming over low heat for 20 mins, opening the steamer to release steam every 5 minutes.

    If you can’t find cendol, you can make green agar agar with pandan extract or food colouring, then cut it into thick ‘noodles’ when set -or you could leave this out.

    Steam the Cendol Talam


Arrange and Serve

Allow to cool for up to 6 hours before cutting and serving.

Arrange and Serve

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Ingredients
  • Yields 20-24 pieces
  • gula melaka layer:

    360 ml water 

  • 140 g gula melaka or brown sugar (white sugar can be used instead if preferred)

  • 75 ml coconut milk 

  • 60 g rice flour 

  • 40 g tapioca flour 

  • 25 g green pea flour  

  • 2 pandan leaves (if you do not have pandan leaves, 1 tsp of pandan extract may be used, but lessen the quantity of water by one teaspoon too.)

  • ½ tsp lye water 

     

  • cendol layer:

    265 ml thick coconut milk 

  • 125 ml hot water 

  • 150 g cendol jelly 

  • 50 g rice flour 

  • 25 g green pea flour 

  • 10 g tapioca flour

  • 2 tbsp fine sugar 

  • ¾ tsp salt

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