Рецепт 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
- Ingredients: one 7 inch round pan, greased bottom and sides
- 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
- 1/4tsp 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
- 1/2tsp Salt
1 pkt Cendol, drained
Method:
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.
材料：准备一个7寸圆盘，底部旁边抹油
150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
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
倒入圆盘，以大火蒸15分钟。
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。