Pumpkin and Coconut Layered Cake (Kuih Talam) Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
Kuih talam is a Southeast Asian cake that is very popular in the region. This recipe replaces some of the traditional flowers to make the cake gluten-free.
Here is the best “Pumpkin and Coconut Layered Cake (Kuih Talam)" recipe we have found until now. This will be really delicious.
Ingredients of Pumpkin and Coconut Layered Cake (Kuih Talam)
- Prepare of For Bottom Layer:.
- It’s 1 kg of (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces.
- It’s 135 g (4.8 oz) of rice flour.
- You need 50 g (1.8 oz) of tapioca flour.
- You need 3 tablespoons of agave syrup.
- You need 2 teaspoons of vanilla extract.
- It’s 160 ml of coconut milk.
- You need of For Top Layer:.
- You need 100 g (3.5 oz) of rice flour.
- Make ready 50 g (1.8 oz) of tapioca flour.
- It’s 100 g (3.5 oz) of desiccated coconut.
- Take 400 ml of coconut milk.
- Make ready 3 tablespoons of agave syrup.
- Take 1 teaspoons of vanilla extract.
- Prepare 1 cup (250 ml) of water.
- Prepare 1/4 teaspoon of salt.
- It’s of Equipment:.
- Take 8 inch of 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.Tks. 'Kuih Talam' is basically made from a mixture of coconut milk, rice flour and tapioca flour as for Kuih Talam Labu Kuning (Steamed pumpkin cake with coconut milk) just makes an extra addition of steamed pumpkin.
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. 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..
I've been missing eating this kuih talam.This kuih is very popular during puasa time at pasar ramadan.Kuih Talam, a traditional dessert still popular in Malaysia until today.
This steamed coconut flavor rich dessert comes with top white layer made from coconut milk and rice flour and the bottom green layer is made from rice and mung bean flour with natural green coloring extract from pandan leaves.Check out details steps of Kuih Talam (Coconut Tray cake) , please.Kuih Talam (Coconut Tray Cake) 娘惹香草糕 - Featured in Group Recipes.This is another classic Nyonya dessert.Kuih is a common local Malaysian word for all Nyonya and Malay desserts. 'Talam' is a Malay word meaning 'tray', because the kuih is steamed in a tray-like steaming pan and it is made into two layers, one layer is sweet and the other is on One can easily find these kuih (cake) sold at in the morning or night market.
