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Wednesday, February 18, 2009

Pandan Layer Cendol Kuih




Cendol Layer Ingredients:

65 gm. Rice flour
35 gm. Tapioca flour or Sago flour
100 gm. sugar
300 gm. thick coconut milk
200 gm. Water
1/4 tsp. salt
180 gm. cendol (to be added last)

Pandan Layer Ingredients:

50 gm. rice flour
15 gm. Tapioca flour or rice flour
220 gm. thick coconut milk
75 gm. water
1/4 tsp. salt
a few drops of pandan paste or green colouring

Method:

(1) Mix all the cendol layer ingredients into a pot except cendol. Stir and cook till it begins to thicken then add in the cendol and stir. Pour batter into an 8" square tin and steam over medium heat for 15 mins.
(2) Mix all the pandan layer into a mixing bowl. Stir and strain.
(3) When the cendol layer is cooked, pour the pandan layer mixture on top and continue to steam for another 20 mins. till cooked.
(4) Remove from steamer, leave to cool completely before slicing.
(50 Serve.

14 comments:

Anonymous said...

Halo Auntie Yochana,

Look very delicious.. can post ur recipe online.

Rozita Abdul Kader said...

halo Auntie Yochana,

Cantik sungguh kuih ini. Saya berminat untuk belajar Nyonya kueh especially dari Auntie.. Jika autie bersetuju boleh ajarkans saya.

Tkasih.
Ita

Anonymous said...

looks delicious...what is the recipe

thanks

Anonymous said...

Auntie Yochana,

can you advise me where to buy the chendol? Are they available at Phoon Huat?

Thanks
YanPing

Aunty Yochana said...

Hi YanPing

NTUC sells chedol.

rgds

Anonymous said...

Hello Auntie Yochana,
There is no need to add sugar for the pandan layer ?

Thanks for posting the recipe.

jc

Aunty Yochana said...

Hi JC

oops...I missed the sugar. Add in 50 gm.

rgds

Anonymous said...

hi aunty your chendol kueh look good, may i ask do u have any chendol recipe, love the malaysian chendol, i dont like the chendol here (canada) i really miss malaysian chendol :)) if u got the chendol recipe would u mine sharing them. thanks

Anonymous said...

Auntie Yochana,
If I make the Kuih can I put in the fridge for next day?
Please advice
Thanks a lot


lilian

Aunty Yochana said...

hi lilian

nonya kueh is best eaten on the same day. You can put in the fridge for next day. I don't see why you can't. The only fear tho..that the top might crack a little because of the coldness.

Thaw before consuming.

rgds

Anonymous said...

Hi Auntie,

I tried your recipe but the top layer is very soft even though I steamed it longer. Can you check if the tapioca flour portion is correct since the top portion has more? Thank you.

Beginner's Luck

PS: I am an avid fan of your blog and I am amazed at the things you do.

Aunty Yochana said...

Hi,

Oops...I've corrected the recipe.

rgds

Olivia said...

Hi Aunty Yochana

I tried out the kueh yesterday and it was wonderful. I've posted this in my blog.

Thank you for posting this recipe.

Cheers
Olivia

Aunty Yochana said...

Hi Olivia,

Thumbs up...your kuih looks better than mine cos your top layer is thicker.

I made mine and found it too thin so I altered the recipe to another half more , so much so that I made a mistake while posting it initially. I corrected it while typing. You used the corrected one after one of the lady told me about it.

I'm so happy that you kuih looks so beautiful.

rgds