Cendol Kuih Talam is another variation of Kuih Talam (Tray Cake), flavoured with brown sugar. Homemade cendol jellies are added to the top white layer to make the appearance more attractive.

CHINESE VERSION: 黑糖煎蕊(Cendol) Kuih Talam

Kuih Talam Cendol Gula Perang
 

Brown Sugar Cendol Kuih Talam | MyKitchen101en

Yield: 24 pieces

Ingredients:

For bottom layer (brown sugar layer):

  • 300 g + 300 g plain water
  • 100 g thick coconut milk
  • 1 tsp lye water/alkaline water/kansui
  • 100 g rice flour
  • 65 g tapioca starch
  • 35 g green bean/mung bean starch*
  • 190 g dark brown sugar
  • ½ tsp fine salt
  • 2 pcs pandan leaves

For top layer (white layer):

  • 350 g thick coconut milk
  • ¾ tsp fine salt
  • 70 g rice flour
  • 30 g green bean/mung bean starch*
  • 170 g hot water
  • 150 g cendol jellies (Please refer: How to Make Cendol Jellies)

(*Green bean/mung bean starch: It is the starch of green bean, sometimes labelled as “green pea flour”. It is NOT the green bean powder ground from whole green beans. You may replace it with Hoen Kwee flour which is usually available at supermarkets if you can’t find green bean starch.)


Instructions:

1 Coat 8-inch (20-cm) square baking pan with oil, line with non-stick baking paper.

Kuih Talam Cendol Gula Perang
 

2 For bottom layer: Combine 300 g of plain water, thick coconut milk, lye water, rice flour, tapioca starch and green bean starch. Combine another 300 g of plain water, dark brown sugar, salt and pandan leaves in a sauce pot, bring to the boil. Add hot sugar syrup to mixture gradually while stirring. Strain mixture into stainless steel mixing bowl.

Kuih Talam Cendol Gula Perang

3 Bring 1/2 pot of water to boil, turn to medium heat, sit mixing bowl with brown sugar mixture on hot water, cook until mixture has thickened, remove from heat and mix until smooth.

Kuih Talam Cendol Gula Perang
 

4 Pour thickened brown sugar mixture into prepared baking pan (create an uneven surface to help both layers sticking together), steam over medium heat for 16 minutes.

Kuih Talam Cendol Gula Perang

5 For top layer: Combine thick coconut milk, salt, rice flour and green bean starch. Add in hot water gradually while stirring. Strain mixture into stainless steel mixing bowl. Add in cendol jellies.

Kuih Talam Cendol Gula Perang

6 Using the same method as in the brown sugar mixture, cook white mixture until thickened, remove from heat and mix until smooth.

Kuih Talam Cendol Gula Perang

7 Pour thickened white mixture onto cooked brown sugar layer, steam over medium heat for 16 minutes.

Kuih Talam Cendol Gula Perang

8 Set aside to cool completely. (Reminder: Cover the surface with non-stick baking paper to prevent it from drying out).

Kuih Talam Cendol Gula Perang

9 Unmould cendol kuih talam when completely cooled, cut into pieces using plastic knife.

Kuih Talam Cendol Gula Perang
Kuih Talam Cendol Gula Perang

Kuih Talam Cendol Gula Perang

Brown Sugar Cendol Kuih Talam

Cendol Kuih Talam is another variation of Kuih Talam (Tray Cake), flavoured with brown sugar. Homemade cendol jellies are added to the top white layer to make the appearance more attractive.
5 from 3 votes

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Prep Time 45 mins
Cook Time 30 mins
Course Dessert, Kuih
Cuisine Malaysia, Southeast Asia
Servings 24 pieces
Calories 142 kcal

Equipment

  • 1 square baking pan 8-inch / 20-cm

Ingredients
 
 

For bottom layer (brown sugar layer):

  • 600 g plain water 300+300
  • 100 g thick coconut milk
  • 1 tsp lye water/alkaline water/kansui
  • 100 g rice flour
  • 65 g tapioca starch
  • 35 g green bean/mung bean starch*
  • 190 g dark brown sugar
  • ½ tsp fine salt
  • 2 pcs pandan leaves

For top layer (white layer):

  • 350 g thick coconut milk
  • ¾ tsp fine salt
  • 70 g rice flour
  • 30 g green bean/mung bean starch*
  • 170 g hot water
  • 150 g cendol jellies
Makes: 8 x 8inch rectangle

Instructions
 

  • Coat 8-inch (20-cm) square baking pan with oil, line with non-stick baking paper.
    Kuih Talam Cendol Gula Perang
  • For bottom layer: Combine 300 g of plain water, thick coconut milk, lye water, rice flour, tapioca starch and green bean starch. Combine another 300 g of plain water, dark brown sugar, salt and pandan leaves in a sauce pot, bring to the boil. Add hot sugar syrup to mixture gradually while stirring. Strain mixture into stainless steel mixing bowl.
    Kuih Talam Cendol Gula Perang
  • Bring 1/2 pot of water to boil, turn to medium heat, sit mixing bowl with brown sugar mixture on hot water, cook until mixture has thickened, remove from heat and mix until smooth.
    Kuih Talam Cendol Gula Perang
  • Pour thickened brown sugar mixture into prepared baking pan (create an uneven surface to help both layers sticking together), steam over medium heat for 16 minutes.
    Kuih Talam Cendol Gula Perang
  • For top layer: Combine thick coconut milk, salt, rice flour and green bean starch. Add in hot water gradually while stirring. Strain mixture into stainless steel mixing bowl. Add in cendol jellies.
    Kuih Talam Cendol Gula Perang
  • Using the same method as in the brown sugar mixture, cook white mixture until thickened, remove from heat and mix until smooth.
    Kuih Talam Cendol Gula Perang
  • Pour thickened white mixture onto cooked brown sugar layer, steam over medium heat for 16 minutes.
    Kuih Talam Cendol Gula Perang
  • Set aside to cool completely. (Reminder: Cover the surface with non-stick baking paper to prevent it from drying out).
    Kuih Talam Cendol Gula Perang
  • Unmould cendol kuih talam when completely cooled, cut into pieces using plastic knife.
    Kuih Talam Cendol Gula Perang

Video

Notes

This recipe yields an 8-inch square kuih divided into 24 pieces. 
The nutritional value for reference is for 1 piece. 
Green bean/mung bean starch: It is the starch of green bean, sometimes labelled as “green pea flour”. It is NOT the green bean powder ground from whole green beans. You may replace it with Hoen Kwee flour which is usually available at supermarkets if you can’t find green bean starch.)

Nutrition (per serving)

Calories: 142kcalCarbohydrates: 25gProtein: 1gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 129mgPotassium: 66mgFiber: 1gSugar: 8gVitamin C: 1mgCalcium: 11mgIron: 0.5mg
Keyword cendol kuih talam, kuih talam, kuih talam cendol
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