Kueh Splendour 8: Sweet Potato Chendol Talam

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Hybridize

Leftover sweet potato...It was after the making of ku kueh , I was left with some balance and quickly think hard how to cook them before they rot. These honey ones cost double than the regular. The other ingredients are readily avail in the pantry and rounding them together, this kueh was done in an hour.

Sweet Potato Chendol Talam
Recipe:

Sweet potato layer

• 200g sweet potato (steamed)
• 100g tapioca flour
• 220g thick coconut milk
• 120g sugar
• 1/4 tsp seasalt

Coconut layer

• 50g tapioca flour
• 25g rice flour
• 300g thick coconut milk
• 50g sugar
• 3/4 tsp seasalt
• 4 tbsp green chendol

Method:

1. Blend steamed sweet potato, sugar and salt until smooth
2. Add in tapioca flour and coconut milk and quick blend until well combined.
3. Pour mixture into a greased / lined 6" square tin and steam at high heat for 15 mins.
4. While sweet potato layer is steaming, use a spoon and stir all coconut layer ingredients together.
5. Strain the mixture.
6. Once the sweet potato layer is cooked, pour the strained coconut layer immediately. Sprinkle chendol on top.
7. Cover tin with a banana leaf to prevent water droplets dripping onto surface.
8. Steam 15 mins low fire.
9. Cool first before slicing.

Workshop @ Palate Sensations Singapore - 
food quote:  I am not a glutton - I am an explorer of food ― Erma Bombeck

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers