Recipe of Super Quick Homemade Pumpkin and Coconut Kuih Talam
Hey everyone, it's Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, Recipe of Speedy Pumpkin and Coconut Kuih Talam. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pumpkin and Coconut Kuih Talam, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pumpkin and Coconut Kuih Talam delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few ingredients. You can have Pumpkin and Coconut Kuih Talam using 18 ingredients and 3 steps. Here is how you cook that.
08.07.2018
#cookpadmalaysia
#food
Ingredients and spices that need to be Take to make Pumpkin and Coconut Kuih Talam:
- For Bottom Layer:
- 1 kg (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces
- 135 g (4.8 oz) rice flour
- 50 g (1.8 oz) tapioca flour
- 3 tablespoons agave syrup
- 2 teaspoons vanilla extract
- 160 ml coconut milk
- For Top Layer:
- 100 g (3.5 oz) rice flour
- 50 g (1.8 oz) tapioca flour
- 100 g (3.5 oz) desiccated coconut
- 400 ml coconut milk
- 3 tablespoons agave syrup
- 1 teaspoons vanilla extract
- 1 cup (250 ml) water
- 1/4 teaspoon salt
- Equipment:
- 8 inch deep square cake pan
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.
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