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cook TIME
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SERVING size
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1 hour
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8 pax
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Recipe shared by @themeatmen.sg
INGREDIENTS
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
METHODS
- Oil the glass container with oil generously. Set aside.
- 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.
- Stir in coconut milk, lye water, rice flour, salt, tapioca flour and mung bean flour. Mix well and strain into a mixing bowl.
- 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.
- Set up a steamer and steam coconut sugar mixture for 15 minutes.
- In another mixing bowl, we whisk coconut milk, salt, rice flour & green bean flour till well combined.
- Pour in warm water and continue to mix well.
- Strain mixture into another mixing bowl and add in chendol jelly.
- Again, whisk the mixture over a pot of boiling water until it thickens. Remove from heat.
- Take the steamed mixture out from the steamer and pour the chendol mixture into the container.
- Steam the mixture for another 15 minutes
- 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.
- Cut in small slices before serving.
