Pumpkin and Coconut Layered Cake (Kuih Talam) Kuih talam is a Southeast Asian cake that is very popular in the region. This recipe replaces some of the traditional flours to make the cake gluten-free. These little cakes make for an impressive.

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You can make Pumpkin and Coconut Layered Cake (Kuih Talam) use 18 ingredients that are easy to get:

Ingredients Pumpkin and Coconut Layered Cake (Kuih Talam) namely:

Prepare of For Bottom Layer:.
Take 1 kg of (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces.
Prepare 135 g (4.8 oz) of rice flour.
Take 50 g (1.8 oz) of tapioca flour.
Take 3 tablespoons of agave syrup.
Take 2 teaspoons of vanilla extract.
You need 160 ml of coconut milk.
Provide of For Top Layer:.
Provide 100 g (3.5 oz) of rice flour.
You need 50 g (1.8 oz) of tapioca flour.
Take 100 g (3.5 oz) of desiccated coconut.
Take 400 ml of coconut milk.
You need 3 tablespoons of agave syrup.
Provide 1 teaspoons of vanilla extract.
Provide 1 cup (250 ml) of water.
You need 1/4 teaspoon of salt.
You need of Equipment:.
You need 8 inch of deep square cake pan. Pumpkin and Coconut Layered Cake (Kuih Talam) ~ Happy Cooking - at the moment is being sought after by many civil around us, one of them is We. they indeed have get used to use internet on HP to looking for information to be used example. Therefore I give Information about Pumpkin and Coconut Layered Cake (Kuih Talam) is can we make it insight. you able to create Pumpkin and Coconut Layered. Kue talam is an Indonesian kue or traditional steamed snack made of a rice flour, coconut milk and other ingredients in a mold pan called talam which means "tray" in Indonesian. The cake mold used to create kue talam are either larger rectangular aluminium tray or smaller singular cups made from ceramics, aluminium, melamine or plastic.

According to some people, cooking is indeed something which is quite easy. Apart from being happy cooking and having willingness to cook very well, they are also clever in processing each dish so that it becomes dish that is delicious. But there are those who can’t get cook, so they have to ask and look at simple recipes to follow.

Steps make Pumpkin and Coconut Layered Cake (Kuih Talam)

After all the ingredients are ready, here are 3 how-to guides how to make them.

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..

The top white layer is made with coconut milk, it is soft and slightly salty. The bottom green layer is made with pandan juice and has some alkaline water added, it is sweet and has a chewy texture. When I first tasted this pumpkin kuih, it reminds me of the corn talam or kuih that I used to eat when I was young. This talam or kuih is best to serve while cold, very refreshing indeed!. Combine coconut ingredients into a sauce pan and simmer over medium low heat till the mixture became thick..

While making many experience failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. Cook utensils and spices must be use clean. For more details, please see how to cook Pumpkin and Coconut Layered Cake (Kuih Talam) so that get perfect results.

Tips

Busyness in the kitchen that is often done by everyone, but not everyone has skill in cooking. Some things we need to pay attention to when cooking produces cooking results that are home, what are those?

Assignment ingredients For Bottom Layer:, (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces, rice flour, tapioca flour, agave syrup, vanilla extract, coconut milk, For Top Layer:, rice flour, tapioca flour, desiccated coconut, coconut milk, agave syrup, vanilla extract, water, salt, Equipment:, deep square cake pan, will affect the cooking results. Election as many as 18 fresh ingredients will be very good because the content nutrition is still very good.
Utensils the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Pumpkin and Coconut Layered Cake (Kuih Talam), includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with 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.. Next, 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.. Dont forget, 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.. After that, This recipe consists of 3 steps. This is done in order to produce food which has nutritional quality and taste dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make Pumpkin and Coconut Layered Cake (Kuih Talam) correctly. Good luck … !!!