Easiest Way to Prepare Quick Pumpkin and Coconut Layered Cake (Kuih Talam)

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pumpkin and coconut layered cake (kuih talam). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pumpkin and Coconut Layered Cake (Kuih Talam) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Pumpkin and Coconut Layered Cake (Kuih Talam) is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. 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):

1. Take For Bottom Layer:
2. Prepare (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces
3. Prepare rice flour
4. Make ready tapioca flour
5. Make ready agave syrup
6. Prepare vanilla extract
7. Get coconut milk
8. Take For Top Layer:
9. Get rice flour
10. Get tapioca flour
11. Make ready desiccated coconut
12. Take coconut milk
13. Make ready agave syrup
14. Take vanilla extract
15. Get water
16. Prepare salt
17. Prepare Equipment:
18. Prepare deep square cake pan

Steps to make Pumpkin and Coconut Layered Cake (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.

So that is going to wrap this up with this special food pumpkin and coconut layered cake (kuih talam) recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!