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Monday, 22 September 2014


This is another typical Nonya Kuih
made with santan and gula melaka

The texture is like Kuih Talam
but it has a stronger taste 
of Gula Melaka

Bottom Layer:
100g Gula Melaka
50g caster sugar
350g water & 2 knotted pandan leaves
60g rice flour
25g green pea flour
1.5 Tbsp tapioca flour
100g thick coconut milk
1/4 tsp lye water (kan sui)

Top Layer:
1.5 Tbsp tapioca flour
30g rice flour
15g green pea flour
150g thick coconut milk (sieved)
200g water
2 Tbsp sugar
1/2 tsp salt
200g cengdol, drained

For bottom layer
1) cook sugar, gula melaka, water & pandan leaves until sugar dissolves, strain the syrup into a pot
2) combine the rest of the dry ingredients & sieve into the pot
3) cook over low heat until mixture thickens slightly
4) pour into a greased 8" pan, steam over boiling water 15min

For Top Layer
1) sieve flours into the mixture of water & coconut milk
2) add sugar & salt
3) cook over low heat until sugar dissolves & mixture thickens
4) off heat & add cengdol, do not stir too vigorously or else cengdol will break
5) pour over brown layer & steam another 15min
6) remove & cool for 5 hours before cutting
    I cut mine too early so did not get a nice cut!

Recipe adapted from:'hungrygowhere.com'

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