Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, pumpkin and coconut layered cake (kuih talam). It is one of my favorites. This time, I’m gonna make it a little bit unique. 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’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Pumpkin and Coconut Layered Cake (Kuih Talam) is something that I’ve loved my whole life.
Home » Recipes » Malaysian » Pumpkin and Coconut Layered Cake (Kuih Talam). Kuih talam is another well-liked Nyonya or Peranakan cake in Southeast Asia. Peranakan cuisine is the fusion of Chinese and Malay cuisines due to intermarriages between the Chinese and Malay population.
To begin with this particular recipe, we must prepare a few components. You can have pumpkin and coconut layered cake (kuih talam) using 18 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Pumpkin and Coconut Layered Cake (Kuih Talam):
- Take For Bottom Layer:
- Prepare 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
- Take 3 tablespoons agave syrup
- Make ready 2 teaspoons vanilla extract
- Prepare 160 ml coconut milk
- Take For Top Layer:
- Get 100 g (3.5 oz) rice flour
- Make ready 50 g (1.8 oz) tapioca flour
- Get 100 g (3.5 oz) desiccated coconut
- Make ready 400 ml coconut milk
- Take 3 tablespoons agave syrup
- Get 1 teaspoons vanilla extract
- Take 1 cup (250 ml) water
- Take 1/4 teaspoon salt
- Prepare Equipment:
- Make ready 8 inch deep square cake pan
I've been missing eating this kuih talam. This kuih is very popular during puasa time at pasar ramadan. Pumpkin and Coconut Layered Cake (Kuih Talam). The two signature colors of Kuih Talam is Remove from heat and pour coconut layer onto the green pandan layer.
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.
All r my favourite local cakes. 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. Sweet, soft buns bathed and baked in coconut, pani popo are originated to the South Pacific Islands of Samoa. They can be served warm or cold.
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