Pumpkin and Coconut Layered Cake (Kuih Talam)
Pumpkin and coconut layered cake is a modern variation of the popular Nyonya Kuih Talam. With the bottom layer sweet and the top layer slightly savoury.
- Prep time
- 30 min
- Cook time
- 1 hr 5 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 1 kg pumpkin flesh (cut into 1 to 2 inch pieces)
- 135 g rice flour
- 50 g tapioca starch
- 3 tbsp agave syrup
- 2 tsp vanilla extract
- 160 ml coconut milk
- 100 g rice flour
- 50 g tapioca starch
- 100 g desiccated coconut
- 400 ml coconut milk
- 3 tbsp agave syrup
- 1 tsp vanilla extract
- 250 ml water
- 1/4 tsp salt
Instructions
- 1
Heat up a 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.
- 2
Remove plate and place all the pumpkins in a large bowl, mash well with a potato masher.
- 3
In another large bowl, mix the rice flour and tapioca starch with a whisk. Then add in the coconut milk, agave syrup and vanilla extract, whisk and mix well.
- 4
Follow by adding all the mashed pumpkin into the flour mixture in step 3. Whisk until all the ingredients are well combined.
- 5
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.
- 6
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.
- 7
Mix all the rice flour, tapioca starch and desiccated coconut in a large bowl, whisk and mix well.
- 8
Then add in all the coconut milk, agave syrup, vanilla extract, water and salt. Whisk all the ingredients together until well combined.
- 9
Pour the top layer mixture onto the top of the cooked pumpkin bottom layer in the cake pan.
- 10
Cover with lid and steam for 30 minutes. Ensure that there is enough water in the wok.
- 11
Cool and refrigerate for few hours or overnight before slicing.