Talam Cendul

 I have some leftover Cendul & kidney beans from last week and turned them into this lovely kuih. I love the texture of the kuih which is almost like pudding (very smooth) and it has very nice fragrant and most of all very delicious with well balanced sweet bottom layer and creamy top layer. I must say this is the best talam kuih I've eaten so far. The texture is very different than the one using wheat flour.

By: Roz@HomeKreation
Source: Yochana
I modified & halved the recipe as below
Makes 8" round
INGREDIENTS:
Bottom Layer
70g Rice Flour
30g Hoon Kwee Flour
85g Brown/Palm Sugar
80g Sugar
550ml Water
1/4 tsp Alkali Water
Top Layer
500ml Santan
3/4 tsp Salt
35g Rice Flour
25g Hoon Kwee Flour
100g Cendul
100g boiled Kidney Beans

METHOD:
1. Mix all bottom layer ingredients and sieve it.

Cook over low heat until thicken. 

Pour mixture into a greased tin and steam for 30 minutes.

2. Mix all the top layer ingredients and cook over low heat until slightly thicken.

Off flame, add in cendol & beans and mix well. 

Pour onto the brown layer and steam for 30 mins.

3. Cool completely before slicing. 

BAHASA MALAYSIA VERSION

Kuih talam ni sangat sedap dan lembut licin seperti puding. Rasanya lemak, berbau harum & tidak terlalu manis. Anak2 pun suka sangat di bandingkan dgn kuih talam yang lain.

BAHAN2:

Lapisan Bawah

70g Tepung Beras

30g Tepung Hoon Kwee

85g Gula Melaka/Merah

80g Gula

550ml Air

1/4 tsp Air Alkali

Top Layer

500ml Santan

3/4 st Garam

35g Tepung Beras

25g Tepung Hoon Kwee

100g Cendul

100g Kacang Merah Besar

CARA2:

1. Campurkan bhn2 lapisan bwh & tapis.

Masak dgn api perlahan sehingga pekat.

Tuang ke dlm acuan yg di minyakkan & kukus 30 minit.

2. Campurkan bhn2 lapisan atas & masak dgn api perlahan sehingga pekat sedikit.

Tutup api & campurkan cendol & kacang merah sehingga rata.

Tuang ke atas lapisan hitam & kukus 30 minit.

3. Sejukkan sebelum di potong.