Hey everyone, it is Drew, welcome to our recipe site. 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 bit tasty. This is gonna smell and look delicious.
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. Today I'm making kuih talam labu!
Pumpkin and Coconut Layered Cake (Kuih Talam) is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Pumpkin and Coconut Layered Cake (Kuih Talam) is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. 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:
- 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
- Prepare 3 tablespoons agave syrup
- Prepare 2 teaspoons vanilla extract
- Make ready 160 ml coconut milk
- Get 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
- Take 400 ml coconut milk
- Prepare 3 tablespoons agave syrup
- Take 1 teaspoons vanilla extract
- Take 1 cup (250 ml) water
- Make ready 1/4 teaspoon salt
- Prepare Equipment:
- Take 8 inch deep square cake pan
Whisk all the ingredients together until they are well combined. Pour the top layer mixture onto the top of the cooked pumpkin bottom layer in the. Kuih Talam, a traditional dessert still popular in Malaysia until today. The two signature colors of Kuih Talam is made by The two signature colors of Kuih Talam is made by Green Pandan and Coconut cream.
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.
Kuih Talam, a traditional dessert still popular in Malaysia until today. The two signature colors of Kuih Talam is made by The two signature colors of Kuih Talam is made by Green Pandan and Coconut cream. All r my favourite local cakes. I really appreciated that u kindly share us ur recipe. Kuih Talam (Coconut Tray Cake) 娘惹香草糕 - Featured in Group Recipes.
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