Hello, I am Joana. Today, we’re going to prepare pumpkin and coconut layered cake (kuih talam) recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Pumpkin and Coconut Layered Cake (Kuih Talam) Recipe
Pumpkin and Coconut Layered Cake (Kuih Talam) is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Pumpkin and Coconut Layered Cake (Kuih Talam) is something which I have loved my whole life. They are nice and they look fantastic.
To be with this particular recipe, we have to prepare a few ingredients. 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:
- Make ready 1 kg (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces
- Prepare 135 g (4.8 oz) rice flour
- Take 50 g (1.8 oz) tapioca flour
- Make ready 3 tablespoons agave syrup
- Make ready 2 teaspoons vanilla extract
- Take 160 ml coconut milk
- Get For Top Layer:
- Make ready 100 g (3.5 oz) rice flour
- Prepare 50 g (1.8 oz) tapioca flour
- Take 100 g (3.5 oz) desiccated coconut
- Take 400 ml coconut milk
- Take 3 tablespoons agave syrup
- Take 1 teaspoons vanilla extract
- Take 1 cup (250 ml) water
- Prepare 1/4 teaspoon salt
- Prepare Equipment:
- Prepare 8 inch deep square cake pan
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.
So that’s going to wrap this up for this distinctive dish pumpkin and coconut layered cake (kuih talam) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
