Pumpkin and Coconut Layered Cake (Kuih Talam) ~ Happy Cooking - at the moment is being sought after by many civil around us, one of them is We. they indeed have get used to use internet on HP to looking for information to be used example. Therefore I give Information about Pumpkin and Coconut Layered Cake (Kuih Talam) is can we make it insight.
you able to create Pumpkin and Coconut Layered Cake (Kuih Talam) to take advantage of 18 ingredient 3 step. this is it step by step for cook it.
The ingredients and seasoningsu for cooking Pumpkin and Coconut Layered Cake (Kuih Talam)
- capable need to provide too For Bottom Layer:.
- Buddy also needs (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces.
- Buddy also needs rice flour.
- Buddy also needs tapioca flour.
- capable need to provide agave syrup.
- capable need to provide vanilla extract.
- capable need to provide coconut milk.
- capable need to provide For Top Layer:.
- Please buddy prepare rice flour.
- You need to prepare tapioca flour.
- Please buddy prepare desiccated coconut.
- Also add coconut milk.
- capable need to provide agave syrup.
- Please prepare vanilla extract.
- You need to prepare water.
- You need salt.
- capable need to provide too Equipment:.
- You need deep square cake pan.
The Instructions how to make Pumpkin and Coconut Layered Cake (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..
That's the discussion or tutorial about Pumpkin and Coconut Layered Cake (Kuih Talam) Thank you for your visit, if you feel this article on this website helpful, support our by sharing post this blog to social media accounts that you have like facebook, instagram, pinterrest, Instagram and others Or We can also bookmark this website this with the title Pumpkin and Coconut Layered Cake (Kuih Talam) This post grouped into categories and also this conten it is sourced from https://www.cookpad.com ... Happy Cooking :)
