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We hope you got insight from reading it, now let’s go back to pumpkin and coconut layered cake (kuih talam) recipe. To make pumpkin and coconut layered cake (kuih talam) you only need 18 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook Pumpkin and Coconut Layered Cake (Kuih Talam):
- You need For Bottom Layer:
- Get 1 kg (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces
- Get 135 g (4.8 oz) rice flour
- Use 50 g (1.8 oz) tapioca flour
- Use 3 tablespoons agave syrup
- Prepare 2 teaspoons vanilla extract
- Provide 160 ml coconut milk
- Prepare For Top Layer:
- Get 100 g (3.5 oz) rice flour
- Get 50 g (1.8 oz) tapioca flour
- Get 100 g (3.5 oz) desiccated coconut
- Prepare 400 ml coconut milk
- Take 3 tablespoons agave syrup
- Prepare 1 teaspoons vanilla extract
- Get 1 cup (250 ml) water
- Use 1/4 teaspoon salt
- Take Equipment:
- Use 8 inch deep square cake pan
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.
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