Recipe of Quick Pumpkin and Coconut Kuih Talam

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Recipe of Quick Pumpkin and Coconut Kuih Talamby KajiRoon.Recipe of Quick Pumpkin and Coconut Kuih TalamPumpkin and Coconut Kuih Talam. Kuih "Talam" literally means "tray" in Malay language, meaning cake steamed in a tray. The bottom layer is usually sweet and the top layer slightly Kuih talam is another well-liked Nyonya or Peranakan cake in Southeast Asia. Kuih talam is a Southeast Asian cake that is very popular in the […]

Pumpkin and Coconut Kuih Talam. Kuih "Talam" literally means "tray" in Malay language, meaning cake steamed in a tray. The bottom layer is usually sweet and the top layer slightly Kuih talam is another well-liked Nyonya or Peranakan cake in Southeast Asia. Kuih talam is a Southeast Asian cake that is very popular in the region.

Pumpkin and Coconut Kuih Talam Add all the mashed pumpkin into the flour mixture and whisk it until. I made some pandan kuih talam last week after having leftover coconut milk from the keto blueberry coconut cake. The remaining coconut milk was frozen Last weekend, I bought a lot of pumpkin and have been looking for recipes for it.

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make 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 bit tasty. This is gonna smell and look delicious.

Kuih "Talam" literally means "tray" in Malay language, meaning cake steamed in a tray. The bottom layer is usually sweet and the top layer slightly Kuih talam is another well-liked Nyonya or Peranakan cake in Southeast Asia. Kuih talam is a Southeast Asian cake that is very popular in the region.

Pumpkin and Coconut Kuih Talam is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Pumpkin and Coconut Kuih Talam is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook pumpkin and coconut kuih talam using 18 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin and Coconut Kuih Talam:

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

Pumpkin is pretty sweet so it is suitable for dessert and I omitted. Kuih talam – this kuih has two layers. The top consists of a white layer made from coconut milk and rice flour, whereas the bottom layer is green and is made from green pea flour flavoured with pandan. Kuih wajid or wajik – a compressed Malay confection made of glutinous rice cooked with coconut.

Instructions to make Pumpkin and Coconut 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..
  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..

Kuih Talam Pandan (Steamed Pandan Coconut Cake). Rub the knife with some oil or use a plastic knife to cut the kuih talam into the size and shape you like and serve. Kuih Talam, a traditional dessert still popular in Malaysia until today. The two signature colors of Kuih Talam is made by Green Coconut Layer (Top Layer) : Combine all the dry ingredients in a bowl. Stir in coconut milk and water.

So that’s going to wrap this up for this exceptional food pumpkin and coconut kuih talam recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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