Coconut Sugar Cubes


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Kueh Talam with Chendol

cook TIME

1 hour

8 pax

Recipe shared by @themeatmen.sg


Coconut Sugar Layer
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

White Layer
100g coconut milk
150g warm water
70g rice flour
30g mung bean flour
3/4 tsp salt
130g Chendol jelly

  1. Oil the glass container with oil generously. Set aside.
  2. In a saucepan, combine water, SIS Coconut Sugar Cubes and pandan leaves, stir well and bring to boil until the sugar cubes dissolve. Set aside to cool down.
  3. Stir in coconut milk, lye water, rice flour, salt, tapioca flour and mung bean flour. Mix well and strain into a mixing bowl.
  4. Boil ½ pot of water. We use the double boiling method by placing a mixing bowl over the pot and whisk the mixture constantly until thickens. Remove from the pot and pour mixture into a glass container. Keep boiling water in the saucepan for later use.
  5. Set up a steamer and steam coconut sugar mixture for 15 minutes.
  6. In another mixing bowl, we whisk coconut milk, salt, rice flour & green bean flour till well combined.
  7. Pour in warm water and continue to mix well.
  8. Strain mixture into another mixing bowl and add in chendol jelly.
  9. Again, whisk the mixture over a pot of boiling water until it thickens. Remove from heat.
  10. Take the steamed mixture out from the steamer and pour the chendol mixture into the container.
  11. Steam the mixture for another 15 minutes
  12. Once steaming is done, cover it with a piece of baking paper. Leave it to cool completely either in the chiller or at room temperature before demoulding the kueh.
  13. Cut in small slices before serving.

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