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

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 food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pumpkin and Coconut Layered Cake (Kuih Talam) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Pumpkin and Coconut Layered Cake (Kuih Talam) is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first 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 it.

The ingredients needed to make Pumpkin and Coconut Layered Cake (Kuih Talam):
  1. Make ready For Bottom Layer:
  2. Make ready 1 kg (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces
  3. Make ready 135 g (4.8 oz) rice flour
  4. Take 50 g (1.8 oz) tapioca flour
  5. Get 3 tablespoons agave syrup
  6. Make ready 2 teaspoons vanilla extract
  7. Get 160 ml coconut milk
  8. Prepare For Top Layer:
  9. Take 100 g (3.5 oz) rice flour
  10. Take 50 g (1.8 oz) tapioca flour
  11. Prepare 100 g (3.5 oz) desiccated coconut
  12. Prepare 400 ml coconut milk
  13. Prepare 3 tablespoons agave syrup
  14. Prepare 1 teaspoons vanilla extract
  15. Make ready 1 cup (250 ml) water
  16. Prepare 1/4 teaspoon salt
  17. Take Equipment:
  18. Get 8 inch deep square cake pan
Steps to make Pumpkin and Coconut Layered Cake (Kuih Talam):
  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.

So that’s going to wrap it up for this exceptional food pumpkin and coconut layered cake (kuih talam) recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!