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.
Creative minds are constantly reinventing traditional recipes with a modern touch. Brown Sugar Cendol Kuih Talam is an exquisite reinterpretation of the classic Kuih Talam, a beloved Southeast Asian dessert hailing from Malaysia and Indonesia. This enticing version fuses the well-loved flavors of brown sugar and cendol, a popular Southeast Asian dessert made from green rice flour jelly, to create a tantalizing treat that will leave your taste buds craving more.
Discover the Brown Sugar Cendol Kuih Talam with our easy-to-follow recipe, which combines the comforting sweetness of brown sugar and the delightful texture of cendol with the traditional coconut milk layers. Perfect for festive occasions or simply as a delectable indulgence on a warm afternoon, this innovative take on the Kuih Talam is sure to become a cherished favorite in your dessert repertoire.
Related:
CHINESE VERSION: 黑糖煎蕊(Cendol) Kuih Talam
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.
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.
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.
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.
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.
6 Using the same method as in the brown sugar mixture, cook white mixture until thickened, remove from heat and mix until smooth.
7 Pour thickened white mixture onto cooked brown sugar layer, steam over medium heat for 16 minutes.
8 Set aside to cool completely. (Reminder: Cover the surface with non-stick baking paper to prevent it from drying out).
9 Unmould Brown Sugar Cendol Kuih Talam when completely cooled, cut into pieces using plastic knife.
Brown Sugar Cendol Kuih Talam
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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
Instructions
- Coat 8-inch (20-cm) square baking pan with oil, line with non-stick baking paper.
- 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.
- Bring ½ 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.
- 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.
- 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.
- Using the same method as in the brown sugar mixture, cook white mixture until thickened, remove from heat and mix until smooth.
- Pour thickened white mixture onto cooked brown sugar layer, steam over medium heat for 16 minutes.
- Set aside to cool completely. (Reminder: Cover the surface with non-stick baking paper to prevent it from drying out).
- Unmould cendol kuih talam when completely cooled, cut into pieces using plastic knife.
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