Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin and coconut layered cake (kuih talam). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Pumpkin and Coconut Layered Cake (Kuih Talam) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Pumpkin and Coconut Layered Cake (Kuih Talam) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Take 1 kg (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces
- Make ready 135 g (4.8 oz) rice flour
- Make ready 50 g (1.8 oz) tapioca flour
- Prepare 3 tablespoons agave syrup
- Get 2 teaspoons vanilla extract
- Get 160 ml coconut milk
- Get For Top Layer:
- Get 100 g (3.5 oz) rice flour
- Prepare 50 g (1.8 oz) tapioca flour
- Take 100 g (3.5 oz) desiccated coconut
- Make ready 400 ml coconut milk
- Prepare 3 tablespoons agave syrup
- Prepare 1 teaspoons vanilla extract
- Prepare 1 cup (250 ml) water
- Make ready 1/4 teaspoon salt
- Make ready Equipment:
- Make ready 8 inch deep square cake pan
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.
So that is going to wrap this up with this special food pumpkin and coconut layered cake (kuih talam) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
