Talam Labu Kuning
pumpkin steamed cake
Ingredients
- 300 g frozen pumpkin steam to soften 20 minutes, then squish out water. You should get 150 g in the end
- 80 ml coconut water and 2 heaping tbsp coconut cream or 87 ml thick coconut mik
- 5 heaping tbsp tapioca flour/starch I had minute tapioca powder that I wanted to use up, so I ground it into flour 😉
- 4 tbsp sugar
- 1 tsp vanilla essence
- a pinch of salt
Top Layer
- 80 ml coconut water and 4 tbsp coconut cream or 100 m thick coconut milk
- 3 tbsp rice flour
- 2 tbsp tapioca starch
- 1/2 tbsp sugar
- a pinch of salt
Instructions
- Preheat a steamer, wrap lid with clean kitchen towel
- Blender pumpkin into puree and mix all ingredients of bottom layer, divide into heatproof small cups that's already been greased with a little cooking oil, steam for 5 minutes
- Meanwhile mix ingredients for top layer and pour on cups, steam for 20-25 minutes, covered
- Take out cakes from the steamer, let cool at room temperature to set and enjoy 😉