Hello everybody, hope you’re having an amazing day today. 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 food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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. Nonya or Peranakan cuisines are reknown for their colourful, flavourful and delicious kuihs. 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 favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Pumpkin and Coconut Layered Cake (Kuih Talam) is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook pumpkin and coconut layered cake (kuih talam) using 18 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin and Coconut Layered Cake (Kuih Talam):
- Take For Bottom Layer:
- Take 1 kg (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces
- Make ready 135 g (4.8 oz) rice flour
- Make ready 50 g (1.8 oz) tapioca flour
- Prepare 3 tablespoons agave syrup
- Prepare 2 teaspoons vanilla extract
- Get 160 ml coconut milk
- Take For Top Layer:
- Make ready 100 g (3.5 oz) rice flour
- Get 50 g (1.8 oz) tapioca flour
- Make ready 100 g (3.5 oz) desiccated coconut
- Make ready 400 ml coconut milk
- Prepare 3 tablespoons agave syrup
- Take 1 teaspoons vanilla extract
- Make ready 1 cup (250 ml) water
- Get 1/4 teaspoon salt
- Make ready Equipment:
- Take 8 inch deep square cake pan
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. Mix ingredients for coconut milk layer, sieve it and thicken it on a stove using a hot water bath. Use a fork to scratch the surface of the pumpkin layer.
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.
Mix ingredients for coconut milk layer, sieve it and thicken it on a stove using a hot water bath. Use a fork to scratch the surface of the pumpkin layer. Pour batter into the bowl containing the pumpkin layer. The combination works a little like salted caramel, and the texture is smooth and bouncy like a set custard - but also with a little bite and chew to it. The top white layer is made with coconut milk, it is soft and slightly salty.
So that is going to wrap it up with this special food pumpkin and coconut layered cake (kuih talam) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
