Wednesday, April 25, 2007

Talam Cendol




Bottom Layer:

140 gm. Rice flour
60 gm. Hoon Kwee Flour (Green pea flour)
170 gm. brown sugar or gula melaka
160 gm. sugar
1100 ml. water
1/2 tsp. alkaline water or kapur water

Top Layer:

1000 ml. Santan - coconut milk (2 coconuts plus water)
1 1/2 tsp. salt
70 gm. Rice flour
50 gm. Hoon kwee flour
120 gm. Cendol

Method:

(1) For bottom layer: Mix all the ingredients together and sieve it. Cook over low heat till thicken. Pour mixture into a 10" square greased tin and steam for 15 mins.
(2) For top layer, mix all the ingredients together and cook over low heat till thicken but not too thick. Off flame, add in cendol and stir till well mixed. Pour onto the brown layer and steam for 30 mins.
(3) Cool completely before slicing.
at

16 comments:

  1. bianbianApril 23, 2007 10:44 pm

    Hi Yochana,
    wow, Talam Cendol looks great and perfect for the Nonya folks. :)
    drooling now .....

    ReplyDelete
  2. AnonymousApril 24, 2007 9:48 am

    Hi aunty yochana

    Can you very kindly share this recipe for talam cendol. It looks wonderful.

    Many thanks.

    ReplyDelete
  3. bianbianApril 24, 2007 11:31 am

    Hi Yochana,
    wow so nicely done the Talam Cendol. Must be a big hit with the Nonyas. :)
    drooling .........

    ReplyDelete
  4. AnonymousApril 24, 2007 12:46 pm

    Hi Aunty Yo,

    Haven't seen you make kueh-kuehs for a while, and am delighted to see this lovely masterpiece here. Looks really yummy, can teach?

    I can't log on to blogger with my usual id to leave comments, dunno why, but blogger keeps saying my password was wrong though I never changed my password since the last time I logged on :( So you don't get to see my ostrich photo this time round.

    ReplyDelete
  5. SophiaApril 24, 2007 4:16 pm

    This one reminds me of nonya talam kuih.

    Dizzy

    ReplyDelete
  6. yokekeenApril 24, 2007 8:19 pm

    hi yochana,

    yummy kuih.

    rgds
    yoke

    ReplyDelete
  7. yokekeenApril 25, 2007 3:24 pm

    hi yochana,

    thanks for the recipe.

    rgds
    yoke

    ReplyDelete
  8. AnonymousApril 25, 2007 6:36 pm

    Hi Aunty Yo,

    Do you think it would be all right for me to skip the alkaline water? Would it affect the texture/taste of the kueh?

    ReplyDelete
  9. AnonymousApril 25, 2007 7:55 pm

    Lucy

    Thank you again for sharing this wonderful recipe with us.

    Ange

    ReplyDelete
  10. Aunty YochanaApril 25, 2007 7:59 pm

    Hi bluecrystal,

    It's better to use alkaline water. It gives the cake a nice crunchy feeling. YOu can omit it but it will not be so crunchy. It will softer in texture.

    rgds

    ReplyDelete
  11. woanJanuary 09, 2009 2:59 pm

    hi anuty Yochana,
    my god!! it look sooo good.
    can u tell me how to make the cendol itself. thank you so much

    pingw

    ReplyDelete
  12. Aunty YochanaJanuary 09, 2009 3:01 pm

    hi pingw,

    you have to cook pandan water with hoon kwee flour and add in some alkaline water till thick then press over a sieve into a bowl of cold water.

    rgds

    ReplyDelete
  13. AnonymousFebruary 23, 2009 10:38 am

    Hi Aunty Yochana,

    I tried making your Talam Cendol yesterday & it was a great success. My mum brought it to a friend's place for tea, and the whole tray was finished within a few minutes. Thanks for sharing with us such an easy & tasty recipe.

    ReplyDelete
  14. Aunty YochanaFebruary 23, 2009 12:10 pm

    Thumbs up May

    rgds

    ReplyDelete
  15. bakerMarch 28, 2009 7:28 am

    hi
    how much milk does two coconuts have? can i use canned coconut milk?

    ReplyDelete
  16. obat pembesar payudara herbalJanuary 05, 2013 6:46 am

    sukses selalu gan.

    ReplyDelete