Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, pumpkin and coconut layered cake (kuih talam). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pumpkin and Coconut Layered Cake (Kuih Talam) is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Pumpkin and Coconut Layered Cake (Kuih Talam) is something which I’ve loved my entire life. They are fine and they look wonderful.
Today I'm making kuih talam labu! I've been missing eating this kuih talam. This kuih is very popular during puasa time at pasar ramadan.
To get started with this recipe, we must prepare a few components. You can cook pumpkin and coconut layered cake (kuih talam) using 18 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin and Coconut Layered Cake (Kuih Talam):
- Make ready For Bottom Layer:
- Prepare 1 kg (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces
- Get 135 g (4.8 oz) rice flour
- Get 50 g (1.8 oz) tapioca flour
- Make ready 3 tablespoons agave syrup
- Get 2 teaspoons vanilla extract
- Make ready 160 ml coconut milk
- Make ready For Top Layer:
- Take 100 g (3.5 oz) rice flour
- Take 50 g (1.8 oz) tapioca flour
- Get 100 g (3.5 oz) desiccated coconut
- Take 400 ml coconut milk
- Prepare 3 tablespoons agave syrup
- Make ready 1 teaspoons vanilla extract
- Make ready 1 cup (250 ml) water
- Make ready 1/4 teaspoon salt
- Get Equipment:
- Get 8 inch deep square cake pan
The two signature colors of Kuih Talam is made by The two signature colors of Kuih Talam is made by Green Pandan and Coconut cream. All r my favourite local cakes. I really appreciated that u kindly share us ur recipe. My family preferred my homemade steamed coconut layered cake as it has less fat, less sugar, and less food colourings as compared to.
Instructions to make Pumpkin and Coconut Layered Cake (Kuih Talam):
- For Bottom Layer: - Heat up a large wok half filled with water, place a large plate over a steaming rack in the wok and add all the pumpkin pieces. Cover with lid and steam on medium heat for 10 minutes or until all the pumpkin pieces are soft. - - Remove plate and place all the pumpkins in a large bowl, mash well with a potato masher. - - In another large bowl, mix the rice flour and tapioca flour with a whisk. Then add in the coconut milk, agave syrup and vanilla extract, whisk and mix well.
- For Bottom Layer: - Follow by adding all the mashed pumpkin into the flour mixture in step 3. Whisk until all the ingredients are well combined. - - Line the bottom of an 8 inch square cake pan with baking/parchment paper. Pour the pumpkin mixture in step 4 into the cake pan. - - Heat up the wok half filled with water again, bring to a boil. Place the cake pan onto the steaming rack. Cover with lid and steam on medium heat for 25 minutes.
- For Top Layer: - Mix all the rice flour, tapioca flour and desiccated coconut in a large bowl, whisk and mix well. - - Then add in all the coconut milk, agave syrup, vanilla extract, water and salt. Whisk all the ingredients together until well combined. - - Pour the top layer mixture onto the top of the cooked pumpkin bottom layer in the cake pan. - - Cover with lid and steam for 30 minutes. Ensure that there is enough water in the wok. - - Cool and refrigerate for few hours or overnight before slicing.
Steamed pumpkin cake with coconut milk, Kue talam labu kuning. Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. A variation of kuih talam, kuih kacang merah is a type of kuih made with red beans (duh), coconut milk and pandan. It's sometimes sold in layers of deep pink and white (alternatives include a piece that's fully red or with colour gradations of dark pink to white) with chunks of adzuki beans in it.
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