Sunday, October 9, 2011

Kueh Talam Cendol

It's been ages since I last made any kuehs in the house. It's no surprise as my kids aren't really fans of any nonya kuehs, except for kueh lapis. I came to know and taste Kueh Talam when I was in Malaysia which I had loads of fun making it together with a few of my good friends there. Although I have to admit I wasn't too crazy about kueh talam, but getting to make it sure brings back some fond and nostalgic memories of the fun days I spent with my friends in KL. I decided to make a little twist to the usual recipe and make Kueh Talam Cendol instead.
Personally I love cendol, very much. :) But because of the high sugar and coconut content, I try to minimize eating it. In fact I can't remember the last time I had a bowl! So it seems like the right timing to try out this new talam cendol to satisfy my cravings. :)
Okay, I admit, I suck at slicing the kuehs. But it's so delicate, its really no easy task! Even laying it nicely and taking the photos took me quite awhile to accomplish, not to mention to capture a decent shot. (^_^") So please close an eye when you view the photos, it'll some what look better, heehee.

Ingredients for Kueh Talam Cendol: (makes a 7"X7"X3" or 8"x8"X3" square pan)
Bottom Layer:
600ml thick coconut milk
400ml water
1 tsp salt
100g rice flour
40g green pea flour
60g caster sugar
250g cendol, drained
  • In a saucepan, add in all the ingredients except the cendol. Place it over the stove at medium low heat and stir constantly with a whisk.
  • Cook the mixture till it thickens, slightly thinner then condense milk consistency. Immediately remove from fire and pour in the drained cendol. Stir well and pour it into a greased prepared square pan. (either 7"X7"X3" for a taller version like mine or 8"X8"X3")
  • Place the pan into the steamer and steam at medium high heat for about 20 to 25 minutes till it sets.
Top layer:
120g rice flour
30g green pea flour
150g gula melaka, chopped into fine bits if using blocks
100g dark brown sugar
1/2 tsp alkaline water
1000ml thin coconut milk (400ml thick coconut milk + 600ml water)
  • In another saucepan, add in all ingredients in and heat over medium low heat.
  • Cook till the mixture thickens as well, slightly thinner then condensed milk consistency. Pour the mixture over the already set cendol layer.
  • Steam again at medium high heat till the top layer sets, about 30 minutes.
  • When done, remove from steamer and let cool completely before slicing. Or you can chill the whole block for 2 hours before slicing it to get nicer cuts. (Don't make the same mistake as me. :P)
Although the gula melaka scent was not as strong as I wanted it to be, it still turned out to be quite a tasty kueh with a well balanced taste. The bottom layer is slightly salty with the sweet gula-coconut scent on top. Although the top layer is a little softer then the bottom, it some how balanced it off giving it a different textured taste in the mouth. Even my"not-too-keen" on kueh kids also had a slice each. ;)

Overall quite an easy desert to whip up. And there are also quite a number of ways to incorporate different ingredients into it, like Tapioca, glutinous rice and even sweet potatoes! Do try!

Okay, gonna keep this post a short one. Will be posting a little less in the coming 2 weeks as I'll be busy with my kid's birthday & exam. Hope you all had fun and thanks for staying tune!


Sonia ~ Nasi Lemak Lover said...

I have never eaten a kuih like this before, adding cendol
is a smart way, sound yummy!

鲸鱼蓝蓝蓝 said...


lena said...

i just made some tapioca kuih 2 days ago, have to agree with you cutting and lifting the kuih is not an easy task. No need to close one eye, i'm sure this is a very delicious kuih!

hanushi said...

Lovely!!! I like the distinct two layers, especially the one with cendol!!! :)

Min said...

Wah, I love that cendol layer, looks so tempting! Can I have one piece :)

ann low said...

Nice creations! I love the cendol with a little polka dots green colour in it and wish I can try a slice :)

ReeseKitchen said...

Yum Yum! This reminds me of the cendol agar agar we had when you were here..;p You are right about the coconut milk and sugar that we got to watch out..LOL...but I just had a big bowl of cendol with gula melaka ice yesterday while having lunch at Madam Kwan, Pavillion...*slurp*

Unknown said...

May I know where did you buy the cendol? I hv been searching high and low for it ^_^

ICook4Fun said...

Bee Bee, this look very nice. I love love the little green specks on the bottom layer. I can never say no to kuehs :)

meinekueche said...

hmmmmm.....nice dessert...maybe this dessert can subtitute my passion for cendol,hehe

Jo said...

This looks so yummy and lemak. I don't see this sold often in the stores. Will give this recipe a go one day.

Zoe said...

The little green polka dots in this keuh are so cute. You are so clever in your cooking.

My Little Space said...

Bee, I've yet tried anything like this before eventhough there are always available at the Malay stalls over here. I must it some day. thanks for sharing. Btw, your photos look great.
Have a great week ahead dear.

Honey Bee Sweets said...

Thanks all for your lovely comments! And thanks for dropping by, really appreciate it!

Neyeeloh, I bought my cendol in NTUC where you can find the jelly and puddings. Good luck finding it ya! 

Angie's Recipes said...

Nice looking kuih! Love the combination of colours. Very inviting!

Shu Han said...

Ok I LOVE kuih talam, my favourite favourite nonya kuih, and i LOVE cendol. This is like a dream come true. Only problem is that I'm not there to eat it ):