Kueh Talam with Chendol

1 hour; 2 to 3 hours of chilling before serving


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 we’re all familiar with in Kuehs.
Pro-tip: Be extra careful when mixing the chendol top to keep them whole when steamed.
SIS Traditional Coconut Sugar Cubes is made from coconut sap and harvested using traditional methods. This natural sweetener not only tastes great, it also comes in cubes of about 8g each, making it effortless to prepare without tedious chopping.
This means less mess and more time to enjoy cooking!

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Oil the glass container with oil generously. Set aside.
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In a saucepan, combine water, SIS coconut sugar cubes and pandan leaves, stir well and bring to boil until sugar dissolves. Set aside to cool down.
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Stir in coconut milk, lye water, rice flour, salt, tapioca flour & green bean flour. Mix well and strain into a mixing bowl.
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Boil ½ pot of water. We use the double boiling method by placing a mixing bowl over the pot and whisk mixture constantly until thickens. Remove from the pot and pour mixture into a glass container. Keep boiling water in the saucepan for later use.
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Set up a steamer and steam coconut sugar mixture for 15 minutes. 
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In another mixing bowl, we whisk coconut milk, salt, rice flour & green bean flour till well combined.
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Pour in warm water and continue to mix well.
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Strain mixture into another mixing bowl and add in chendol jelly.
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Again, we whisk mixture over a pot of boiling water until it thickens. Remove from heat.
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Take the steamed mixture out from the steamer and pour the chendol mixture that we have prepared into the container. 
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Transfer top steamer and steam for another 15 minutes
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Once steaming is done, cover it with a piece of baking paper. Leave it to cool completely either in the chiller or temperature before demoulding the kueh.
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