Recipe: Yummy Pumpkin and Coconut Layered Cake (Kuih Talam)

Pumpkin and Coconut Layered Cake (Kuih Talam). 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. Pumpkin and Coconut Layered Cake (Kuih Talam) instructions. 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.

Pumpkin and Coconut Layered Cake (Kuih Talam) Typically the bottom layer is made. Kuih talam is a Southeast Asian cake that is very popular in the region. This recipe replaces some of the traditional flours to make the cake gluten-free. You can have Pumpkin and Coconut Layered Cake (Kuih Talam) using 18 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Pumpkin and Coconut Layered Cake (Kuih Talam)

  1. You need of For Bottom Layer:.
  2. You need 1 kg of (2.2Ib/35.2oz) pumpkin flesh – cut into 1 to 2 inch pieces.
  3. It’s 135 g (4.8 oz) of rice flour.
  4. Prepare 50 g (1.8 oz) of tapioca flour.
  5. It’s 3 tablespoons of agave syrup.
  6. It’s 2 teaspoons of vanilla extract.
  7. Prepare 160 ml of coconut milk.
  8. You need of For Top Layer:.
  9. Prepare 100 g (3.5 oz) of rice flour.
  10. It’s 50 g (1.8 oz) of tapioca flour.
  11. Prepare 100 g (3.5 oz) of desiccated coconut.
  12. It’s 400 ml of coconut milk.
  13. It’s 3 tablespoons of agave syrup.
  14. It’s 1 teaspoons of vanilla extract.
  15. Prepare 1 cup (250 ml) of water.
  16. It’s 1/4 teaspoon of salt.
  17. Prepare of Equipment:.
  18. It’s 8 inch of deep square cake pan.

These little cakes make for an impressive. There are two layers to the cake, the bottom layer is usually sweet and the top layer slightly savoury. Typically the bottom layer is made. The top white layer is made with coconut milk, it is soft and slightly salty.

Pumpkin and Coconut Layered Cake (Kuih Talam) step by step

  1. 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..
  2. 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..
  3. 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..

The bottom green layer is made with pandan juice and has some alkaline water added, it is sweet and has a chewy texture. This pandan and coconut layered cakes or better known as Kuih Talam in Malaysia, is a popular afternoon snack and goes perfectly with coffee or tea. There are two layers in this kuih. There are two layers to the cake, the bottom layer is usually sweet and the top layer slightly savoury. With your consent, our partners and ourselves use cookies or equivalent to collect, store and use some of your personal information such as your visit on this website and others.