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.
