Kuih Talam Cendol 达兰珍多糕
Anncoo Journal
Anncoo Journal
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Ingredients

  • 7 inch round pan, greased bottom and sides
  • 150 g Gula Melaka palm sugar
  • 350 ml Water
  • 2 knotted Pandan leaves
  • 60 g Rice flour
  • 25 g Mung bean (green pea) flour
  • 1.5 tbsp Tapioca flour
  • 100 ml Thick coconut milk
  • 1/4 tsp lye water (kan sui)
  • For the top layer: Cendol
  • 1.5 tbsp Tapioca flour
  • 30 g Rice flour
  • 15 g Green pea flour
  • 150 ml Thick coconut milk
  • 200 ml Water
  • 2 tbsp Sugar
  • 1/2 tsp Salt
  • 1 pkt Cendol, drained

Instructions

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