Pumpkin and Coconut Kuih Talam
Pumpkin and Coconut Kuih Talam

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pumpkin and coconut kuih talam. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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. Kuih Talam: Malaysian Pumpkin and Coconut Layered Cake [Vegan, Gluten-Free] Dairy Free.

Pumpkin and Coconut Kuih Talam is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Pumpkin and Coconut Kuih Talam is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have pumpkin and coconut kuih talam using 18 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Pumpkin and Coconut Kuih Talam:
  1. Get For Bottom Layer:
  2. Get 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. Make ready 3 tablespoons agave syrup
  6. Prepare 2 teaspoons vanilla extract
  7. Make ready 160 ml coconut milk
  8. Take For Top Layer:
  9. Take 100 g (3.5 oz) rice flour
  10. Take 50 g (1.8 oz) tapioca flour
  11. Make ready 100 g (3.5 oz) desiccated coconut
  12. Make ready 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. Get 1/4 teaspoon salt
  17. Prepare Equipment:
  18. Prepare 8 inch deep square cake pan

Pumpkin and Coconut Layered Cake (Kuih Talam). "Talam" literally means "tray" in Malay language, meaning cake steamed in a tray. There are two layers to the cake, the bottom layer is usually sweet and the top layer slightly savoury. Typically the bottom layer is made from pandan (screwpine) leaves and top layer is made of […] Pumpkin and Coconut Layered Cake (Kuih Talam) is something which I have loved my whole life. To begin with this particular recipe, we must first prepare a few components.

Steps to make Pumpkin and Coconut 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.
  4. Ready to serve and ENJOY!

Typically the bottom layer is made from pandan (screwpine) leaves and top layer is made of […] Pumpkin and Coconut Layered Cake (Kuih Talam) is something which I have loved my whole life. To begin with this particular recipe, we must first prepare a few components. Pumpkin and Coconut Layered Cake (Kuih Talam) instructions. 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. Remove plate and place all the pumpkins in.

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