Pumpkin and Coconut Layered Cake (Kuih Talam) ~ Happy Cooking - at the moment is being sought after by many people around us, one of them is you. they indeed have get used to to take advantage of internet on gadget to find information to be used insight. Therefore Our give Information about Pumpkin and Coconut Layered Cake (Kuih Talam) is can you make it example.
we able to cook Pumpkin and Coconut Layered Cake (Kuih Talam) to take advantage of 18 ingredient 3 step. this is it the steps for make it.
The ingredients for cooking Pumpkin and Coconut Layered Cake (Kuih Talam)
- You need For Bottom Layer:.
- Please prepare 1 kg (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces.
- Also add 135 g (4.8 oz) rice flour.
- capable need to provide 50 g (1.8 oz) tapioca flour.
- Please buddy prepare 3 tablespoons agave syrup.
- Please prepare 2 teaspoons vanilla extract.
- Buddy also needs 160 ml coconut milk.
- Please buddy prepare For Top Layer:.
- You need 100 g (3.5 oz) rice flour.
- Please buddy prepare 50 g (1.8 oz) tapioca flour.
- You need 100 g (3.5 oz) desiccated coconut.
- Buddy also needs 400 ml coconut milk.
- Please prepare 3 tablespoons agave syrup.
- You need to prepare 1 teaspoons vanilla extract.
- You need 1 cup (250 ml) water.
- Also add 1/4 teaspoon salt.
- capable need to provide Equipment:.
- Also add 8 inch deep square cake pan.
The Step by step how to cook 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..
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