I made some pandan kuih talam last week after having leftover coconut milk from the keto blueberry coconut cake. The remaining coconut milk was frozen in the fridge.
Last weekend, I bought a lot of pumpkin and have been looking for recipes for it. Pumpkin is pretty sweet so it is suitable for dessert and I omitted sugar for this recipe.
The frozen coconut milk was thawed at room temperature and I blended it so the texture would not be too gritty.
Pumpkin Kuih Talam Recipe
Ingredients
Adapted from Daphne Goh and Chef Foo Hai May
Pumpkin layer (Bottom)
380g pumpkin
70g rice flour
20g tapioca starch
50ml coconut milk
30-50g sugar (optional)
Coconut milk layer (Top)
25g tapioca flour
30g rice flour
15g corn starch
200g coconut milk
150g water
Pinch of salt
Method
Mix ingredients for pumpkin layer. Pour batter into a oiled bowl. Steam it for 20 minutes. Put aside.
Mix ingredients for coconut milk layer, sieve it and thicken it on a stove using a hot water bath. Use a fork to scratch the surface of the pumpkin layer. Pour batter into the bowl containing the pumpkin layer. Steam it for 30 minutes.
How was it?
It tasted quite bland at room temperature but was better after refrigerating it. I omitted sugar but I think it needs some. I still prefer the pandan version though.