Kuih Talam Labu (Pumpkin Coconut Rice Cake)

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Kuih Talam Labu or Pumpkin Coconut Rice Cake is another option to make with pumpkin for Halloween treat! It is easy to serve and very attractive with 2 layer colors. This simple dessert will be wonderful delight for your guests!

Kuih Talam Labu is one of my favorite modern takes on the traditional kuih talam—a two-layer steamed cake made with coconut milk and rice or tapioca flour. The classic version uses pandan extract for its fragrant green layer and palm sugar for the brown base. But with pumpkin (labu), you get a beautiful golden hue and a mild, earthy sweetness that pairs so well with the creamy coconut layer.

Also, don’t miss Kuih Talam Ubi Ungu—every version has its own twist, but they’re all soft, slightly chewy, and just plain cozy.

Talam means “tray,” by the way—these are always steamed in trays and cut into neat little bites. Naturally gluten-free and vegan, they’re easy to adjust to your taste, especially if you prefer less sugar.

If you’re into nostalgic coconut milk desserts, try Putri Mandi, Klepon, Ongol Ongol, or Kuih Kosui too. They’re just as delightful and perfect for sharing!

Why You Will Love This Recipe

Pretty and packed with flavor – This dessert doesn’t just look stunning with its golden pumpkin layer—it also delivers a soft, bouncy texture and rich coconut taste in every bite.
Quick and easy – No complicated steps here. You’ll have this steamed beauty ready in no time—perfect for last-minute dessert cravings or party prep.
Sweet meets savory – The subtle sweetness from the pumpkin and sugar blends beautifully with the creamy, slightly savory coconut milk. It’s that balance that keeps you reaching for seconds.
Made for fall vibes – With pumpkins in season, this is a cozy, crowd-pleasing treat that fits right into your autumn dessert lineup.

Recipe Ingredients

Kuih talam labu ingredients with labels.

Ingredient Notes

Pumpkin Purée – I swapped sweet potatoes for pumpkin purée in this version, and it turned out so delicious! The pumpkin adds a mild sweetness and gorgeous color.

Coconut Milk – This is the heart of any kuih talam—it brings that rich, creamy flavor we all love in traditional Indonesian desserts.

Rice Flour & Tapioca Flour – I used a bit more tapioca flour than rice flour in this recipe to give it a softer, chewier texture. The balance makes all the difference.

Sugar – Feel free to use regular sugar or switch it up with your favorite sweetener like erythritol or stevia. Just adjust the amount to suit your taste.

How to Make Kuih Talam Labu

Step by step process photos of mixing the batter for kuih talam labu.

STEP 1. Peel and steam the pumpkin until soft, then purée it in a food processor. In a mixing bowl, combine the pumpkin purée with sugar, salt, and tapioca flour (Image 1). Add rice flour and pour in the coconut milk. Mix well using a whisk or spatula until fully combined (Image 2). Strain the mixture to get a smooth, lump-free batter (Image 3). Set aside—your pumpkin layer is ready (Image 4).

Step by step process photos of mixing the coconut layer for kuih talam labu.

STEP 2. In a separate bowl, mix together coconut milk, rice flour, tapioca flour, sugar, and salt (Images 5, 6). Stir until the mixture is smooth and no lumps remain (Image 7). Strain this batter as well for the best texture (Image 8), then set it aside.

Step by step process photos of assembling the layers.

STEP 3. Lightly grease your pudding molds with oil. Fill each mold about ¾ full with the pumpkin batter (Image 9). Steam over medium heat for 10 minutes, or until the layer is slightly set.

Remove the molds from the steamer and pour the coconut layer on top until full (Image 10). Steam again for another 10 minutes. Let the kuih cool completely (Image 11), then gently remove them from the molds (Image 12).

Enjoy your beautiful, layered Kuih Talam Labu!

Pro Tips

Grease your molds – Always lightly oil your molds before pouring in the batter. It helps the kuih release easily once it’s set.
Strain for smoothness – Don’t skip straining the batter! It ensures a silky, lump-free texture in both layers.
Preheat your steamer – Make sure your steamer is hot and ready before you start. It helps the batter cook evenly right from the start.
Mind the timing – Steam the pumpkin layer for 10 minutes first, then add the coconut layer and steam for another 10 minutes.
Let it cool before unmolding – Wait until the kuih is fully cooled before removing it. Just press the mold gently, and it should slide right out.
Store and reheat – Keep leftovers in the fridge. When ready to serve, steam them briefly to bring back that soft, bouncy texture.

FAQs about Kuih Talam Labu

What is Kuih Talam Labu made of?

Kuih Talam Labu is a two-layered steamed cake made with pumpkin purée, coconut milk, rice flour, and tapioca flour. The bottom layer is flavored and colored naturally with pumpkin, while the top layer is a creamy coconut custard.

Is Kuih Talam Labu gluten-free?

Yes, Kuih Talam Labu is naturally gluten-free because it uses rice flour and tapioca flour instead of wheat flour—making it suitable for gluten-sensitive diets.

Can I make Kuih Talam Labu without a steamer?

Yes, if you don’t have a steamer, you can create a DIY version using a large pot with a rack or heat-safe plate inside. Just make sure the lid traps steam well and keep the water at a steady simmer.

Why is my Kuih Talam not smooth?

If your Kuih Talam turns out lumpy or grainy, it’s likely because the batter wasn’t strained. Straining removes lumps and helps you achieve that silky, bouncy texture the dessert is known for.

Can I substitute pumpkin with other ingredients?

Absolutely! You can substitute pumpkin with mashed sweet potato, purple yam, or cassava to make other variations like Kuih Talam Ubi or Kuih Talam Ubi Ungu.

Two plates of kuih talam ubi neatly aligned.

Storage and Reheating

If you have leftovers (lucky you!), store the Kuih Talam Labu in an airtight container and keep it in the refrigerator. For the best taste and texture, try to enjoy it within 3 days.

When you’re ready to eat, simply reheat by steaming the kuih for about 10 minutes. This brings back its soft, chewy texture—just like freshly made!