Pumpkin and Coconut Layered Cake (Kuih Talam). Kuih "Talam" literally means "tray" in Malay language, meaning cake steamed in a tray. Kuih talam is another well-liked Nyonya or Peranakan cake in Southeast Asia. Today I'm making kuih talam labu!
Kuih talam is a Southeast Asian cake that is very popular in the region.
This recipe replaces some of the traditional flowers to make the cake gluten-free.
Whisk all the ingredients together until they are well combined.
Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, pumpkin and coconut layered cake (kuih talam). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Kuih "Talam" literally means "tray" in Malay language, meaning cake steamed in a tray. Kuih talam is another well-liked Nyonya or Peranakan cake in Southeast Asia. Today I'm making kuih talam labu!
Pumpkin and Coconut Layered Cake (Kuih Talam) is one of the most favored of current trending foods on earth. It's easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They're nice and they look wonderful. Pumpkin and Coconut Layered Cake (Kuih Talam) is something that I have loved my entire life.
To begin with this particular recipe, we have to 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 that.
The ingredients needed to make Pumpkin and Coconut Layered Cake (Kuih Talam):
- {Take of For Bottom Layer:.
- {Make ready 1 kg of (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces.
- {Make ready 135 g (4.8 oz) of rice flour.
- {Prepare 50 g (1.8 oz) of tapioca flour.
- {Prepare 3 tablespoons of agave syrup.
- {Take 2 teaspoons of vanilla extract.
- {Prepare 160 ml of coconut milk.
- {Make ready of For Top Layer:.
- {Take 100 g (3.5 oz) of rice flour.
- {Make ready 50 g (1.8 oz) of tapioca flour.
- {Take 100 g (3.5 oz) of desiccated coconut.
- {Take 400 ml of coconut milk.
- {Take 3 tablespoons of agave syrup.
- {Get 1 teaspoons of vanilla extract.
- {Take 1 cup (250 ml) of water.
- {Prepare 1/4 teaspoon of salt.
- {Prepare of Equipment:.
- {Make ready 8 inch of deep square cake pan.
Pour the top layer mixture onto the top of the cooked pumpkin bottom layer in the. Kuih Talam, a traditional dessert still popular in Malaysia until today. The two signature colors of Kuih Talam is made by The two signature colors of Kuih Talam is made by Green Pandan and Coconut cream. All r my favourite local cakes.
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..
I really appreciated that u kindly share us ur recipe. Kuih Talam (Coconut Tray Cake) 娘惹香草糕 - Featured in Group Recipes. This is another classic Nyonya dessert. Kuih is a common local Malaysian word for all Nyonya and Malay desserts. '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 Talam , Kuih Talam Tepong Pandan (绿白双层香兰糕）.
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