Sunday, March 1, 2009

Pandan Layer Cendol Kueh

I really like Aunty Yochana's blog. She has put in so much effort in making cakes, kuehs, cookies, desserts and then posting them in her blog. To me, she is my inspiration to move on to perfect my culinary skills. Thank you Aunty Yochana for being so wonderful.

Here is the wonderful pandan layer cendor kueh (recipe from Aunty Yochana) which I made yesterday afternoon for my charity sales:

Cendol Layer Ingredients:

65 gm. Rice flour
35 gm. Tapioca flour or Sago flour
100 gm. sugar
300 gm. thick coconut milk
200 gm. Water
1/4 tsp. salt
180 gm. cendol (to be added last)

Pandan Layer Ingredients:

50 gm. rice flour
15 gm. Tapioca flour or rice flour
50g sugar
220 gm. thick coconut milk
75 gm. water
1/4 tsp. salt
a few drops of pandan paste or green colouring


(1) Mix all the cendol layer ingredients into a pot except cendol. Stir and cook till it begins to thicken then add in the cendol and stir. Pour batter into an 8" square tin and steam over medium heat for 15 mins.
(2) Mix all the pandan layer into a mixing bowl. Stir and strain.
(3) When the cendol layer is cooked, pour the pandan layer mixture on top and continue to steam for another 20 mins. till cooked.
(4) Remove from steamer, leave to cool completely before slicing.
(50 Serve.

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