05/04/2022
🍵🔰🔰【𝗗𝗲𝗹𝗲𝗰𝘁𝗮𝗯𝗹𝗲 𝗖𝗲𝗻𝗱𝗼𝗹 𝗞𝘂𝗲𝗵 𝗧𝗮𝗹𝗮𝗺】🔰🔰🍵😋
𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨
Yields 20-24 pieces
𝘨𝘶𝘭𝘢 𝘮𝘦𝘭𝘢𝘬𝘢 𝘭𝘢𝘺𝘦𝘳:
-360 ml water
-140 g gula melaka or brown sugar
(white sugar can be used instead if preferred)
-75 ml coconut milk
-60 g rice flour
-40 g tapioca flour
-25 g green pea flour
-2 pandan leaves
(if you do not have pandan leaves, 1 tsp of pandan extract may be used, but lessen the quantity of water by one teaspoon too.)
-½ tsp lye water
𝘤𝘦𝘯𝘥𝘰𝘭 𝘭𝘢𝘺𝘦𝘳:
-265 ml thick coconut milk
-125 ml hot water
-150 g cendol jelly
-50 g rice flour
-25 g green pea flour
-10 g tapioca flour
-2 tbsp fine sugar
-¾ tsp salt
𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬
-𝐌𝐚𝐤𝐞 𝐭𝐡𝐞 𝐆𝐮𝐥𝐚 𝐌𝐞𝐥𝐚𝐤𝐚 𝐋𝐚𝐲𝐞𝐫
1. First, add the flours in a bowl, then stir in 180ml water, and gradually whisk in the coconut milk and lye water till smooth. Leave to sit
2. Add the next 180ml of water to a small pot with 2 knotted pandan leaves.
3.Chop the gula melaka into small pieces and add to the pot. Allow it to dissolve, stirring for 2-3 minutes.
4.Strain this mixture and return to the pot.
5. Combine the flour mixture with the brown sugar mixture over very low heat, stirring all the time. Once the mixture has thickened and become clumpy, take it off the heat and whisk it well - it will smoothen out.
𝗦𝘁𝗲𝗮𝗺 𝘁𝗵𝗲 𝗚𝘂𝗹𝗮𝗠𝗲𝗹𝗮𝗸𝗮 𝗹𝗮𝘆𝗲𝗿
1. Grease a 5-inch, square tin well.
2. Pour the Gula Melaka layer in, then use the tines of a fork to draw grooves into the top of the mixture. This will enable the coconut milk mixture to adhere to it better.
3. Steam it for 20 mins, until set, opening the steamer to let out steam every 5 minutes.
𝗠𝗮𝗸𝗲 𝘁𝗵𝗲 𝗖𝗲𝗻𝗱𝗼𝗹 𝗹𝗮𝘆𝗲𝗿
In a medium pot, combine the rice flour, green pea flour and tapioca flour.
Gradually whisk in the coconut milk and water till smooth, then add the salt and sugar.
Place over very low-heat, and stir till thickened and coating the back of a spoon. The mixture will become slightly clumpy, turn the heat off and whisk till smooth.
𝐒𝐭𝐞𝐚𝐦 𝐭𝐡𝐞 𝐂𝐞𝐧𝐝𝐨𝐥 𝐓𝐚𝐥𝐚𝐦
1. Pour a thin layer of coconut milk mixture onto the steamed Gula Melaka layer, then evenly distribute the cendol on top.
2. Then add another layer of the coconut milk mixture (make sure you reserve enough to cover the top) and gently stir to distribute.
3. Pour the last of the coconut milk mixture over the cendol, ensure all the green is evenly covered. Gently, tap the tin to remove any air bubbles.
4. Prick any air bubbles on the surface with a toothpick, then return the tin to the steamer, steaming over low heat for 20 mins, opening the steamer to release steam every 5 mins