Ready to Serve Pumpkin and Coconut Layered Cake Kuih Talam Delicious and Healthy

Without fail cooking ultimate Pumpkin and Coconut Layered Cake (Kuih Talam) easy, tasty, practical.

Good Morning my mother, now you get cook recipe Pumpkin and Coconut Layered Cake (Kuih Talam) with 18 ingredients and 3 steps. Below this is how to cook, please read carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 18 ingredients and 3 stages of easy cooking Pumpkin and Coconut Layered Cake (Kuih Talam).

Ingredients all Pumpkin and Coconut Layered Cake (Kuih Talam) #

1. Needed : For Bottom Layer:.

2. Prepare 1 kg : (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces.

3. Prepare 135 g (4.8 oz) : rice flour.

4. Needed 50 g (1.8 oz) : tapioca flour.

5. Needed 3 tablespoons : agave syrup.

6. Prepare 2 teaspoons : vanilla extract.

7. Needed 160 ml : coconut milk.

8. Prepare : For Top Layer:.

9. Needed 100 g (3.5 oz) : rice flour.

10. Prepare 50 g (1.8 oz) : tapioca flour.

11. Needed 100 g (3.5 oz) : desiccated coconut.

12. Needed 400 ml : coconut milk.

13. Needed 3 tablespoons : agave syrup.

14. Needed 1 teaspoons : vanilla extract.

15. Prepare 1 cup (250 ml) : water.

16. Needed 1/4 teaspoon : salt.

17. Prepare : Equipment:.

18. Prepare 8 inch : deep square cake pan.

If all cooking materials Pumpkin and Coconut Layered Cake (Kuih Talam) it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Stages Cooking 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..

1. 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..

1. 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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