Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pumpkin and coconut layered cake (kuih talam). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look 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. Kuih talam is a Southeast Asian cake that is very popular in the region.

Pumpkin and Coconut Layered Cake (Kuih Talam) is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Pumpkin and Coconut Layered Cake (Kuih Talam) is something which I have loved my whole life.

To get started with this particular 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 cook it.

The ingredients needed to make Pumpkin and Coconut Layered Cake (Kuih Talam):

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

I've been missing eating this kuih talam. This kuih is very popular during puasa time at pasar ramadan. 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.

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.

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. I really appreciated that u. 'Kuih Talam' is basically made from a mixture of coconut milk, rice flour and tapioca flour as for Kuih Talam Labu Kuning (Steamed pumpkin cake with coconut milk) just makes an extra addition of steamed pumpkin. Kuih Bakar Pandan is a dense and rich baked cake, almost like a tropical clafoutis, but better.

So that’s going to wrap this up for this exceptional food pumpkin and coconut layered cake (kuih talam) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!