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Before you jump to Pumpkin and Coconut Layered Cake (Kuih Talam) recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Treats.
We are very mindful that eating healthy snacks can help us really feel better in our bodies. If we eat more healthy snacks and a lesser amount of of the unhealthy ones we generally feel much better. A salad allows us to feel much better than a piece of pizza (physically in any case). Selecting healthier food choices can be tough when it’s snack time. Finding snack foods that help us feel better and increase our energy levels often involves lots of shopping and painstaking reading of labels. There’s nothing like one of these simple healthy foods when you really need an energy-boosting snack food.
Eating almonds is a fantastic option as long as you do not have a nut allergy. Almonds are usually considered a super food since they’re packed full of things which help boost our energy while keeping us healthy. Almonds really are a natural supply of B vitamins along with other vitamins and minerals. Tryptophan, an enzyme also found in turkey which induces drowsiness, is present in almonds. When it comes to almonds, however, they wont make you yearn for a nap. Rather, these nuts help to reduce stress and provide a relaxing feeling throughout your body. Your emotional level can often be lifted simply by eating almonds.
A large selection of easy health snacks is easily available. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to pumpkin and coconut layered cake (kuih talam) recipe. To cook pumpkin and coconut layered cake (kuih talam) you need 18 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Pumpkin and Coconut Layered Cake (Kuih Talam):
- Use For Bottom Layer:
- Prepare 1 kg (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces
- You need 135 g (4.8 oz) rice flour
- Use 50 g (1.8 oz) tapioca flour
- Prepare 3 tablespoons agave syrup
- You need 2 teaspoons vanilla extract
- You need 160 ml coconut milk
- Provide For Top Layer:
- Get 100 g (3.5 oz) rice flour
- Take 50 g (1.8 oz) tapioca flour
- You need 100 g (3.5 oz) desiccated coconut
- Prepare 400 ml coconut milk
- Get 3 tablespoons agave syrup
- Prepare 1 teaspoons vanilla extract
- Take 1 cup (250 ml) water
- You need 1/4 teaspoon salt
- Prepare Equipment:
- Prepare 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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