Monday, 1 April 2013

Talam Cendol

After making the cendol pudding, I still had some cendol left. I thought it was high time I tried a recipe from a book written by Mdm Hasma Noor Basir which I bought late last year. As usual, the delectable-looking pictures attracted my attention. But after browsing through the book, I thought it would be worthwhile buying it. Well... after trying this recipe, I have no regrets... This Talam Cendol is just perfect.... I would not change a thing if I were to make it again.

Mdm Hasma is very passionate about Malay traditional kuih. Her late mother made & sold Malay kuih to supplement the family income.  Overtime, from her observations & experimentations with the recipes, Mdm Hasma has come up with  a series of books & Talam Klasik Malaysia is the one I bought. According to her, she does not want her vast knowledge & experience to go to a waste. She hopes that her sharing will encourage the present & future generations to appreciate traditional Malay kuih.  Thank you Mdm Hasma. I'm certain your effort will not go to a waste..... Now let me share with you the recipe..

Talam Cendol
Recipe by Mdm Hasma Noor Basir from Talam Klasik Malaysia.

Bottom layer:
180g palm sugar
100g caster sugar
1 pandan leave
500ml water
150 rice flour
50g hun kwe flour
1 tsp lime water (air kapur)
25g coconut powder + 500ml water - I used 500ml thin coconut milk.
  1. Prepare a 12-inch round or 10-inch square pan. Grease it with cooking oil. Combine palm sugar, caster sugar, pandan leave & water in a pot & heat up until the sugar dissolves. Strain & set aside the sugar syrup.
  2. Combine sugar syrup with the rest of ingredients in a pot. Mix thoroughly. Place pot on a stove & heat up mixture over medium fire. Keep stirring until mixture slightly thickens. Remove pot from stove & pour mixture into pan. Steam for about 20 minutes. In the meantime, prepare top layer.
1. I made only half of this recipe, so I used an 8-inch round pan. I also lined the pan with non-stick Glad baking paper, leaving 1 inch overhanging the pan. After the talam has cooled down, I lifted up the paper & placed the kuih on the table before cutting.
2. According to Mdm Hasma, heating up the mixture until it turns slightly thick before steaming produces smooth top after it has been steamed.

Top layer:
400ml thick coconut milk + 500ml water (or coconut milk obtained from 300g white grated fresh coconut mixed with 900ml water to obtain 900 ml coconut milk.)
50g caster sugar
1/2 tsp salt
90g rice flour
2 tbsp plain flour
1tbsp green bean flour
250 cendol - drain
  1. Combine all ingredients, except cendol, in a pot & mix thoroughly. Cook mixture on a stove, stirring continuously, until mixture slightly thickens. Remove pot from stove.
  2. Add in cendol & mix. Pour mixture onto the first layer & steam again for 25 minutes.
  3. Once cooked, remove pan from steamer & leave to cool completely. Cut using a plastic knife to serve.

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