Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pumpkin and coconut layered cake (kuih talam). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Pumpkin and Coconut Layered Cake (Kuih Talam) is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Pumpkin and Coconut Layered Cake (Kuih Talam) is something that I have loved my entire life.
To get started with this 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 that.
The ingredients needed to make Pumpkin and Coconut Layered Cake (Kuih Talam):
- Get For Bottom Layer:
- Get 1 kg (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces
- Prepare 135 g (4.8 oz) rice flour
- Make ready 50 g (1.8 oz) tapioca flour
- Make ready 3 tablespoons agave syrup
- Get 2 teaspoons vanilla extract
- Get 160 ml coconut milk
- Make ready For Top Layer:
- Make ready 100 g (3.5 oz) rice flour
- Get 50 g (1.8 oz) tapioca flour
- Get 100 g (3.5 oz) desiccated coconut
- Make ready 400 ml coconut milk
- Make ready 3 tablespoons agave syrup
- Take 1 teaspoons vanilla extract
- Prepare 1 cup (250 ml) water
- Get 1/4 teaspoon salt
- Make ready Equipment:
- Get 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’s going to wrap this up for this special food pumpkin and coconut layered cake (kuih talam) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at 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!
