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.