Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special 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 little bit unique. This will be really delicious.
Pumpkin and Coconut Layered Cake (Kuih Talam) is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Pumpkin and Coconut Layered Cake (Kuih Talam) is something which I’ve loved my whole life.
"Talam" literally means "tray" in Malay language, meaning cake steamed in a tray. 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 from pandan (screwpine) leaves and top layer is made of coconut milk or cream.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook pumpkin and coconut layered cake (kuih talam) using 18 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Pumpkin and Coconut Layered Cake (Kuih Talam):
- Get 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
- Take 50 g (1.8 oz) tapioca flour
- Get 3 tablespoons agave syrup
- Make ready 2 teaspoons vanilla extract
- Take 160 ml coconut milk
- Make ready For Top Layer:
- Get 100 g (3.5 oz) rice flour
- Make ready 50 g (1.8 oz) tapioca flour
- Make ready 100 g (3.5 oz) desiccated coconut
- Get 400 ml coconut milk
- Take 3 tablespoons agave syrup
- Make ready 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
Pumpkin and Coconut Layered Cake (Kuih Talam) ~ Happy Cooking - at the moment is being sought after by many civil around us, one of them is We. they indeed have get used to use internet on HP to looking for information to be used example. Therefore I give Information about Pumpkin and Coconut Layered Cake (Kuih Talam) is can we make it insight. you able to create Pumpkin and Coconut Layered. Kue talam is an Indonesian kue or traditional steamed snack made of a rice flour, coconut milk and other ingredients in a mold pan called talam which means "tray" in Indonesian. The cake mold used to create kue talam are either larger rectangular aluminium tray or smaller singular cups made from ceramics, aluminium, melamine or plastic.
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.
The top white layer is made with coconut milk, it is soft and slightly salty. 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. Coconut Layer (Top Layer) : Combine all the dry ingredients in a bowl. Stir in coconut milk and water.
So that’s going to wrap this up with this exceptional food pumpkin and coconut layered cake (kuih talam) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
