Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pumpkin and coconut layered cake (kuih talam). One of my favorites. For mine, I will make it a little bit unique. This will be really 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 popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Pumpkin and Coconut Layered Cake (Kuih Talam) is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook pumpkin and coconut layered cake (kuih talam) using 18 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin and Coconut Layered Cake (Kuih Talam):
- Prepare For Bottom Layer:
- Get 1 kg (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces
- Take 135 g (4.8 oz) rice flour
- Get 50 g (1.8 oz) tapioca flour
- Make ready 3 tablespoons agave syrup
- Prepare 2 teaspoons vanilla extract
- Take 160 ml coconut milk
- Make ready 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
- Get 3 tablespoons agave syrup
- Take 1 teaspoons vanilla extract
- Get 1 cup (250 ml) water
- Prepare 1/4 teaspoon salt
- Prepare Equipment:
- Get 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. Thanks so much for reading. I am confident you will make this at home. There’s 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, friends and colleague. Thanks again for reading. Go on get cooking!
