Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, pumpkin and coconut layered cake (kuih talam). It is one of my favorites food recipes. This time, I will 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 meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Pumpkin and Coconut Layered Cake (Kuih Talam) is something that I have loved my whole life. They’re nice and they look wonderful.
To get started 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):
- Prepare For Bottom Layer:
- Prepare 1 kg (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces
- Get 135 g (4.8 oz) rice flour
- Prepare 50 g (1.8 oz) tapioca flour
- Prepare 3 tablespoons agave syrup
- Prepare 2 teaspoons vanilla extract
- Make ready 160 ml coconut milk
- Take For Top Layer:
- Make ready 100 g (3.5 oz) rice flour
- Get 50 g (1.8 oz) tapioca flour
- Make ready 100 g (3.5 oz) desiccated coconut
- Prepare 400 ml coconut milk
- Make ready 3 tablespoons agave syrup
- Prepare 1 teaspoons vanilla extract
- Make ready 1 cup (250 ml) water
- Make ready 1/4 teaspoon salt
- Make ready Equipment:
- Take 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.
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So that’s going to wrap this up with this special food pumpkin and coconut layered cake (kuih talam) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
