NONYA KUIH TALAM CENGDOL

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

Method:

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'