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.