Chendol Talam Cupcakes
Nothing beats local. Sink your teeth into this moist and soft Chendol Talam Cupcakes by Chef Mimi.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tottstore.com.
Cooking tools:
- Stand mixer
- Kitchen scale
- Fine-mesh sieve
- Muffin tin
- Cupcake liner
- Cooling rack
- Oven
- Stove
- Mixing bowl
- Whisk
- Pot
- Spoon
- Toothpick
Ingredients
- 120gm Self-Rising Flour
- 90gm Cake Flour
- 115gm Unsalted Butter – cold
- 200gm Fine Sugar
- 120gm Whole Eggs
- 110gm Coconut Milk
- 200gm Coconut Milk
- 300gm Pandan Water (Boil panda n leaves in 90gm water)
- 40gm Gula Melaka
- Hoon Kueh Flour
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