Kueh Talam with Chendol
Chendol Kueh Talam is beautiful to look at, and full of textures and flavours! Starting with the base, SIS Traditional Coconut Sugar Cubes and coconut milk mixture that gives a bouncy texture that...
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 ae.sissugar.com.
Cooking tools:
- Glass container
- Pastry brush
- Saucepan
- Mixing bowl
- Whisk
- Stove
- Pot
- Fine-mesh sieve
- Steamer basket
- Kitchen scale
- Parchment paper
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 400ml water
- 20pcs SIS Coconut Sugar Cubes
- 4 pandan leaves (tear into half and tie into a knot)
- 1/2 tsp salt
- 150g coconut milk
- 1 tsp lye water
- 60g tapioca flour
- 90g rice flour
- 30g mung bean flour
- 100g coconut milk
- 150g warm water
- 70g rice flour
- 3/4 tsp salt
- 130g Chendol jelly
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