Steps to Make Perfect Pumpkin and Coconut Layered Cake (Kuih Talam)

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin and coconut layered cake (kuih talam). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Pumpkin and Coconut Layered Cake (Kuih Talam) is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Pumpkin and Coconut Layered Cake (Kuih Talam) is something which I have loved my entire life.

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

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

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