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Pumpkin and Coconut Kuih Talam. 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.

Pumpkin and Coconut Kuih Talam 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.

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pumpkin and coconut kuih talam. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Pumpkin and Coconut Kuih Talam is one of the most well liked of recent trending meals in the world. It's simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Pumpkin and Coconut Kuih Talam is something that I've loved my whole life.

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.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook pumpkin and coconut kuih talam using 18 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Pumpkin and Coconut Kuih Talam:

Take of For Bottom Layer:.
Prepare 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.
Make ready 50 g (1.8 oz) of tapioca flour.
Get 3 of tablespoons agave syrup.
Get 2 of teaspoons vanilla extract.
Prepare 160 ml of coconut milk.
Get of For Top Layer:.
Make ready 100 g (3.5 oz) of rice flour.
Prepare 50 g (1.8 oz) of tapioca flour.
Get 100 g (3.5 oz) of desiccated coconut.
Make ready 400 ml of coconut milk.
Get 3 of tablespoons agave syrup.
Prepare 1 of teaspoons vanilla extract.
Make ready 1 of cup (250 ml) water.
Take 1/4 of teaspoon salt.
Prepare of Equipment:.
Take 8 of inch deep square cake pan.

Pumpkin and Coconut Layered Cake (Kuih Talam). "Talam" literally means "tray" in Malay language, meaning cake steamed in a tray. There are two layers to the cake, the bottom layer is usually sweet and the top layer slightly savoury. Typically the bottom layer is made from pandan (screwpine) leaves and top layer is made of […] Pumpkin and Coconut Layered Cake (Kuih Talam) is something which I have loved my whole life. To begin with this particular recipe, we must first prepare a few components.

Instructions to make Pumpkin and Coconut 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..

Pumpkin and Coconut Layered Cake (Kuih Talam) instructions. 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. Remove plate and place all the pumpkins in. The frozen coconut milk was thawed at room temperature and I blended it so the texture would not be too gritty. Adapted from Daphne Goh and Chef Foo Hai May.

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