Recipe of Any-night-of-the-week Pumpkin and Coconut Layered Cake (Kuih Talam)

Pumpkin and Coconut Layered Cake (Kuih Talam).

You can have Pumpkin and Coconut Layered Cake (Kuih Talam) using 18 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Pumpkin and Coconut Layered Cake (Kuih Talam)

1. It's of For Bottom Layer:.
2. Prepare 1 kg of (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces.
3. Prepare 135 g (4.8 oz) of rice flour.
4. You need 50 g (1.8 oz) of tapioca flour.
5. You need 3 tablespoons of agave syrup.
6. It's 2 teaspoons of vanilla extract.
7. It's 160 ml of coconut milk.
8. It's of For Top Layer:.
9. Prepare 100 g (3.5 oz) of rice flour.
10. Prepare 50 g (1.8 oz) of tapioca flour.
11. Prepare 100 g (3.5 oz) of desiccated coconut.
12. It's 400 ml of coconut milk.
13. It's 3 tablespoons of agave syrup.
14. Prepare 1 teaspoons of vanilla extract.
15. It's 1 cup (250 ml) of water.
16. You need 1/4 teaspoon of salt.
17. Prepare of Equipment:.
18. Prepare 8 inch of deep square cake pan.

Pumpkin and Coconut Layered Cake (Kuih Talam) step by step

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..
2. 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..
3. 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..