Talam Chendol Cake

Ingredients:
Bottom layer: gula Melaka
150g gula Melaka “palm sugar”
350ml water
2 knotted pandan leaves
60g rice flour
25g green pea flour
1½ tablespoons tapioca flour
100ml thick coconut milk
¼ teaspoon lye water “kan sui”

Top chendol layer:
1 ½ tablespoons tapioca flour
30g rice flour
15g green pea flour
150ml thick coconut milk, sieved
200ml water
2 tablespoons sugar
½ teaspoons salt
200g chendol, drained
8” round tray, greased

Method: Bottom layer:
1. In a small pot, cook gula Melaka with water and pandan leaves until sugar dissolves. Remove from heat and sieve syrup into a mixing bowl.

2. Combine the rest of the ingredients and sieve into a cooking pot.

3. Cook over low heat until mixture thickens slightly.

4. Pour into a greased tray, steam over rapidly boiling water for 15 minutes.

Top layer:
1. Combine tapioca flour, rice flour, green pea flour, coconut milk and water. Sieve into a clean pot, add in sugar and salt.

2. Cook over low heat until mixture thickens (about 5 minutes). Turn off heat then mix in chendol, do not stir too vigorously or else the chendol will break.

3. Pour over the gula Melaka layer and steam for a further 15 minutes.

4. Remove from steamer and cool for 5 hours before cutting to serve.