Pumpkin and Coconut Layered Cake (Kuih Talam)

Steps Cook Recipes Pumpkin and Coconut Layered Cake (Kuih Talam) using 18 ingredients and 3 steps

Pumpkin and Coconut Layered Cake (Kuih Talam) - 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. Today I'm making kuih talam labu! I've been missing eating this kuih talam.

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.

You can cook Pumpkin and Coconut Layered Cake (Kuih Talam) using 18 ingredients and 3 steps. Here is how you achieve it.

Ingredients make Pumpkin and Coconut Layered Cake (Kuih Talam)

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

Pumpkin and Coconut Layered Cake (Kuih Talam) instructions

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..

Pumpkin and Coconut Layered Cake (Kuih Talam) - 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. My family preferred my homemade steamed coconut layered cake as it has less fat, less sugar, and less food colourings as compared to. Steamed pumpkin cake with coconut milk, Kue talam labu kuning. 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. Thank you and good luck