Saturday, 31 October 2015

煎蕊达兰糕 ~ Talam Cendol ( Kuih Talam Cendol )

食谱取自 hungrygowhere


底层煎蕊材料 :
1  1/2汤匙  木薯粉
30g  粘米粉
15g  绿豆粉
150ml  浓椰浆 (过滤
200g  煎蕊 (沥干水份

150g  椰糖
2 班兰叶 (打结
60g  粘米粉
25g  绿豆粉
1  1/2汤匙  木薯粉
100ml  浓椰浆
1/4茶匙  碱水


1. 在大碗里倒入木薯粉,粘米粉,绿豆粉,浓椰浆和水。搅拌均匀后过滤,加入糖和盐。

2. 以小火煮至浓稠 (大概5分钟,边煮边搅拌) . 熄火,倒入煎蕊搅拌均匀。

3. 倒入已涂油的模子里。将模子移到蒸锅里,大火蒸20 ~ 25分钟或完全凝固。

1. 将椰糖,水和班兰叶煮至糖溶。熄火,用筛子过滤入另一个碗。

2. 将(1) 和其余材料搅拌均匀,再过滤。

3. 将(2) 倒在底层糕上,放回蒸锅,蒸30分钟即可。

4. 取出,待完全冷却后即可切块享用。

Recipe source : hungrygowhere

Talam Cendol  ( Kuih Talam Cendol )

For the cendol bottom layer  :
1  1/2tbsp tapioca flour
30g rice flour
15g green pea flour
150ml thick coconut milk ( sieved )
200ml water
2 tbsp sugar
1/2 tsp salt
200g cendol ( drained )

For the gula Melaka top layer :
150g gula Melaka ( palm sugar )
350ml water
2 knotted pandan leaves
60g rice flour
25g green pea flour
1  1/2 tbsp tapioca flour
100ml thick coconut milk
1/4tsp lye water (kan sui)

Additional material:
8” round tray, greased

Method :
For the bottom 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, keep stirring ). Turn off heat then mix in cendol , do not stir too vigorously or else the cendol will break.

3. Pour into a greased tray and steam at medium high heat for about 20 to 25 minutes till it sets.

For the top 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. Pour over the cendol  layer and steam for a further 30 minutes

4. Remove from steamer and cool for 5 hours before cutting to serve.

This post is linked to the event : Little Thumbs Up ( October : Coconut ) , organised by Zoe from Bake for Happy Kids , Doreen from My Little Favourite DIY and hosted by Jess from Bakericious.