17 May '11, 10am

Talam chendol recipe

Talam chendol recipe

Aromatic palm sugar syrup is used to make the base of this kueh before spreading the chendol on the top layer. The two ingredients blend together for a mouthwatering kueh. Makes 20-25 pieces Ingredients: Bottom layer: gula Melaka 150g gula Melaka “palm sugar” 350ml water 2 knotted pandan leaves 60g rice flour 25g green pea flour 1½ tablespoons tapioca flour 100ml thick coconut milk ¼ teaspoon lye water “kan sui” Top chendol layer: 1 ½ tablespoons tapioca flour 30g rice flour 15g green pea flour 150ml thick coconut milk, sieved 200ml water 2 tablespoons sugar ½ teaspoons salt 200g chendol, drained 8” round tray, greased Method: 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 unti...

Full article: http://food.insing.com/recipe/talam-chendol-recipe/id-890...

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