TALAM CENDOL

Talam Cendol

INGREDIENTS

Bottom Layer

2 cups rice flour/ 2 cawan tepung beras

1/2 cup cornflour/ 1/2 cawan tepung jagung

3/4 cup sugar/ 3/4 cawan gula

1 cup cendol/ 1 cawan cendol

3.5 cup coconut milk/ 3.5 cawan santan

Combine all ingredients except the cendol, I normally blend, sieve, add in cendol and cook over low heat, stirring slowly all the time until it thickens slightly. Pour into a 8 " round tray or 7" square pan. Steam batter for 20 minutes. Batter is cooked when it is firm to touch./Blend semua bahan.kecuali cendol Tapis, baru masukkan cendol dan masak diatas api kecil dulu sehingga naik wap dan masukkan ke dalam loyang 7". Kukus selama 20 minit.

Top Layer

2 cups thick santan/ 2 cawan santan pekat

1 cup flour/ 1 cawan tepung gandum

2 tbsp cornflour/ 2 sdb tepung jagung

3 eggs/ 3 biji telur

pinch of salt/ secubit garam

1 cup palm sugar syrup/ 1 cawan air gula merah

Combine all ingredients and cook over low heat, stirring slowly all the time until it thickens slightly. Pour batter over cooked (bottom layer) and steam on medium heat for 20 minutes. Open the cover and let the fire on for another 10 minutes to dry up the surface. Off the fire and cool the kuih completely before cutting./ Blend semua bahan, tapis dan kacau diatas api kecil sehingga naik wap. Tuangkan adunan ke atas lapisan bawah tadi dan kukus selama 20 minit. Buka penutup pengukus dan terus kukus selama 10 minit lagi untuk memastikan bahagian atas benar-benar kering. Padamkan api dan sejukkan.

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Talam Cendol juga merupa variasi dari talam evergreen. 1 cawan cendol dan lapisan atasnya dimasukkan air gula merah. Rasa macam ice cendol. lemak dan sedap.

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Next Post - Talam Cha-Cha

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