Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, pumpkin and coconut layered cake (kuih talam). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Pumpkin and Coconut Layered Cake (Kuih Talam) is only one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Pumpkin and Coconut Layered Cake (Kuih Talam) is something that I’ve loved my entire life. They are fine and they look wonderful.
"Talam" literally means "tray" in Malay language, meaning cake steamed in a tray. There are two layers to the cake, the bottom layer is usually sweet and the top layer slightly savoury. Typically the bottom layer is made from pandan (screwpine) leaves and top layer is made of coconut milk or cream.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Pumpkin and Coconut Layered Cake (Kuih Talam):
- Take For Bottom Layer:
- Make ready 1 kg (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces
- Make ready 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
- Get For Top Layer:
- Take 100 g (3.5 oz) rice flour
- Prepare 50 g (1.8 oz) tapioca flour
- Prepare 100 g (3.5 oz) desiccated coconut
- Get 400 ml coconut milk
- Get 3 tablespoons agave syrup
- Get 1 teaspoons vanilla extract
- Take 1 cup (250 ml) water
- Prepare 1/4 teaspoon salt
- Get Equipment:
- Take 8 inch deep square cake pan
This recipe replaces some of the traditional flours to make the cake gluten-free. These little cakes make for an impressive. Pumpkin and Coconut Layered Cake (Kuih Talam) instructions. 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.
Steps 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.
Remove plate and place all the pumpkins in. Kue talam is an Indonesian kue or traditional steamed snack made of a rice flour, coconut milk and other ingredients in a mold pan called talam which means "tray" in Indonesian. The cake mold used to create kue talam are either larger rectangular aluminium tray or smaller singular cups made from ceramics, aluminium, melamine or plastic. See more ideas about Asian desserts, Malaysian dessert, Steamed cake. This is another classic Nyonya dessert.
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