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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 Healthy Eating Can Be An Easy Choice.
The benefits of healthy eating are today being given more attention than ever before and there are many reasons for doing this. There are a lot of diseases linked with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. There are more and more campaigns to try to get people to adopt a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all likelihood, most people think that it takes a great deal of work to eat healthily and that they will need to drastically change their way of life. Contrary to that information, individuals can modify their eating habits for the better by carrying out a few modest changes.
The first change you need to make is to pay more attention to what you buy when you do your food shopping since it is likely that you are inclined to pick up many of the things without thinking. For instance, most probably you have never checked the box of your favorite cereal to see how much sugar it has. Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. If you’d rather not eat oatmeal on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one small change to your diet has been achieved.
Thus, it should be fairly obvious that it’s not difficult to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to pumpkin and coconut layered cake (kuih talam) recipe. You can have pumpkin and coconut layered cake (kuih talam) using 18 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to prepare Pumpkin and Coconut Layered Cake (Kuih Talam):
- Get For Bottom Layer:
- Get 1 kg (2.2Ib/35.2oz) pumpkin flesh - cut into 1 to 2 inch pieces
- Provide 135 g (4.8 oz) rice flour
- Prepare 50 g (1.8 oz) tapioca flour
- Provide 3 tablespoons agave syrup
- Get 2 teaspoons vanilla extract
- Use 160 ml coconut milk
- Take For Top Layer:
- Take 100 g (3.5 oz) rice flour
- Prepare 50 g (1.8 oz) tapioca flour
- Use 100 g (3.5 oz) desiccated coconut
- Take 400 ml coconut milk
- Get 3 tablespoons agave syrup
- Get 1 teaspoons vanilla extract
- Use 1 cup (250 ml) water
- Get 1/4 teaspoon salt
- Prepare Equipment:
- Take 8 inch deep square cake pan
Instructions 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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