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The ingredients needed to cook Pumpkin and Coconut Layered Cake (Kuih Talam):
- You need For Bottom Layer:
- Provide 1 kg (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces
- Provide 135 g (4.8 oz) rice flour
- You need 50 g (1.8 oz) tapioca flour
- Provide 3 tablespoons agave syrup
- Get 2 teaspoons vanilla extract
- Take 160 ml coconut milk
- You need For Top Layer:
- Use 100 g (3.5 oz) rice flour
- Take 50 g (1.8 oz) tapioca flour
- You need 100 g (3.5 oz) desiccated coconut
- You need 400 ml coconut milk
- Use 3 tablespoons agave syrup
- Use 1 teaspoons vanilla extract
- Use 1 cup (250 ml) water
- Use 1/4 teaspoon salt
- You need Equipment:
- Provide 8 inch deep square cake pan
Steps 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.
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