Hello everybody, it’s Brad, welcome to my recipe page. 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. For mine, I will make it a little bit tasty. This will be really 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.
Pumpkin and Coconut Layered Cake (Kuih Talam) is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Pumpkin and Coconut Layered Cake (Kuih Talam) is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have 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):
- Get For Bottom Layer:
- Take 1 kg (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces
- Make ready 135 g (4.8 oz) rice flour
- Take 50 g (1.8 oz) tapioca flour
- Get 3 tablespoons agave syrup
- Take 2 teaspoons vanilla extract
- Take 160 ml coconut milk
- Get For Top Layer:
- Get 100 g (3.5 oz) rice flour
- Get 50 g (1.8 oz) tapioca flour
- Prepare 100 g (3.5 oz) desiccated coconut
- Make ready 400 ml coconut milk
- Get 3 tablespoons agave syrup
- Take 1 teaspoons vanilla extract
- Get 1 cup (250 ml) water
- Get 1/4 teaspoon salt
- Get Equipment:
- Make ready 8 inch deep square cake pan
Kuih Talam, a traditional dessert still popular in Malaysia until today. The two signature colors of Kuih Talam is Remove from heat and pour coconut layer onto the green pandan layer. All r my favourite local cakes. Get this recipe for blue Kuih Lapis.
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 are bite-sized snack or dessert foods commonly found in Southeast Asia. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. The pumpkin and cake layers in this dessert magically switch places as they're baking and then get topped with a gorgeously fluffy cream cheese whipped cream. In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. This perfect coconut cake sets the bar for homemade cakes everywhere.
So that’s going to wrap it up for this special food pumpkin and coconut layered cake (kuih talam) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
