Monday, October 10, 2011

Get Your Jelly On! Day 10 - Cendol-lah! (Kuih Talam Cendol)

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Let us go local today...with a favourite dessert aka the Cendol-lah!


Essentially it is a steamed cake made from three types of flours: rice, green pea and tapioca.


It is flavoured with the holy trinity of Malaysian flavours: pandan, gula melaka or palm sugar and coconut milk.


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The recipe is from the great Nonya cook, Debbie Teoh's Nonya cookbook. It is jam packed with different Nonya kuih recipes that makes me salivate over everytime I flick through the pages.


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It is a little tedious but the wobbly kuih you get in return is so worth it. 


Needless to say, it is utterly delicious that we both polished it as quickly as we can once the photo shooting session was over.


Kuih Talam Cendol (Makes 2 moulds)


cendol layer (top)
3/4 tablespoons tapioca flour
1 tablespoon rice flour
1/2 tablespoon green pea flour
75ml thick coconut milk
100ml water
1 tablespoon sugar
1/4 teaspoon salt
100g cendol, drained


gula melaka layer (bottom)
75g palm sugar
225ml water
1 pandan leaf
30g rice flour
12.5g green pea flour
3/4 tablespoon tapioca flour
50ml thick coconut milk
1/8 teaspoon alkaline water


To prepare top layer: Combine tapioca flour, rice flour, green pea flour, coconut milk and water together in a bowl until there are no lumps. Sieve mixture into a clean pot. Add sugar and salt. Cook over low heat until mixture thickens in about 5 minutes. Add cendol; mix. Pour mixture into the mould. Steam for 15 minutes. Remove.


To prepare bottom layer: Boil the palm sugar, water and pandan leaf until it melts. Leave to cool. Sieve to remove any impurirties. Add remaining ingredients and cook over a low fire until it thickens. Pour into the mould. Steam for 15 minutes. Remove. Cool for 5 hours. Refrigerate if eating later or else just serve straightaway.


To serve: Remove moulds and use a knife to loosen. Turn on top of a plate and serve immediately.



Reminder: Support the cause by buying a Royal Selangor Nick Munro pewter mould as all proceeds go to breast cancer welfare association. Also, do remember to submit your suggestions to booliciouskl@gmail.com or leave a comment for the mould to win the Olympus camera VG-110. For more pictures, see the Flickr set for all the whole Royal Selangor Jellyriffic challenge. To view, all the jellies, see this link to the Royal Selangor website

12 comments:

mycookinghut said...

Cendol is my favourite!!

Michelle Chin said...

I would certainly eat this! I think cendol and curry are both the only coconut milk products that i eat

boo_licious said...

mycookinghut - cendol is also my fav hence I decided to pick this versus the usual kuih talam one.

Michelle - hee hee, everyone has a soft spot for cendol. Esp when it is a hot humid day.

ninazsyafinaz said...

Very good Idea..Kuih Talam my fav!!

Unknown said...

Looks jellyrific delicious!

babe_kl said...

So creative to marry cendol with kuih talam!

Nate @ House of Annie said...

It looks like a jelly but it's steamed! What's the texture like?

cacamarba said...

i want one...please..check my cheesecake making at my blog..btw,i already add ur blog to mine. :) hope u add me 2 ur blog list..thankss...afta dis,can do jelly ais kacang?

judith said...

what about berries in white wine jelly? It sure will look pretty


Judith (an ardent, silent reader)

highheels said...
This comment has been removed by a blog administrator.
boo_licious said...

ninasyafinaz - it's definitely a new twist to a classic favourite.

Unknown - hiya! Thxs for the comment and it was delish.

babe_kl - that is thanks to Debbie who thought about it.

Nate - it's not very wobbly but not crunchy. Kinda like a kuih talam texture just that I chilled it.

cacamarba - not sure abt jelly ais kacang but I try and think about it.

judith - good idea...berries always look lovely. Must go look for some white wine to set them in.

Life for Beginners | Kenny Mah said...

Whatever will you think of next, dear? :)

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