Steamed pumpkin cake with coconut milk (Kue Talam Labu Kuning)

 Steamed pumpkin cake with coconut milk (Kue Talam Labu Kuning)

Ingredients for the Base layer:

180g steamed pumpkin

200ml thick coconut milk

50g rice flour

25g tapioca flour

90g sugar

2 whole eggs

½ teaspoon sea salt 

Vegetable oil for greasing

Pandan leaves for presentation

Ingredients for the top layer :

180ml thick coconut milk

40g rice flour

½ teaspoon sea salt 

 Preparation,

Making the base layer

Combine steamed pumpkin, coconut milk, rice flour, tapioca flour, sugar, eggs and sea salt in a jug of an electric blender and process until smooth. let the better breath before starts pouring into the cups mold.

Making the top layer :

In a bowl, combine coconut milk, rice flour and sea salt, stir well with a metal spoon until smooth. Set aside

Preparing the cups mold

Lightly grease each cup mold with vegetable oil and arrange on top of a tray. 

                                   

Direction

Set the steamer on top of the stove over medium heats and when the steamer is ready, slightly lower the heat.

Wrap the lid of the steamer with a clean kitchen towel in purpose to catch the steam so that the cakes would have smooth surface.

Fill each cup with the base layer mixture up to 2/3 parts of each cup.Steam around 5-6 cups in every batch about 8-10 minutes. if you have a large size steamer, you can make up the number in every batches.

When the base layer is done steaming and set, open the lid and carefully adding the coconut mixture top layer over the base layer with a metal spoon, steam about 3-4 minutes or until set.

Repeat the process until the batter of the two layer mixture are used.

When the cakes are cool to handle, remove from the cup mold.

Arrange in serving plate or bamboo tray lined with banana leaves and serve as snack or dessert.  

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com