Kuih Talam Labu (Indonesian Pumpkin Coconut Cake)

Name: Kuih Talam Labu (Indonesian Pumpkin Coconut Cake)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 250 gr pumpkin puree; 90 gr sugar; 100 cc coconut milk; 1/2 tsp salt; 80 gr tapioca flour; 2 tbsp rice flour; 200 cc coconut milk; 1 tbsp sugar; 1/2 tsp salt; 30 gr rice flour; 20 gr tapioca flour

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Looking for a unique way to use pumpkin? Kuih Talam Labu is a traditional Southeast Asian dessert made with pumpkin, coconut milk, and rice flour. This naturally gluten-free treat features a silky pumpkin layer topped with a lightly salted coconut layer for the perfect balance of sweet and savory flavors.

A Quick Look at the Recipe

🏷️ Recipe Name: Kuih Talam Labu (Indonesian Pumpkin Coconut Cake)
⏱️ Ready In: ~ 40 minutes
🍽️ Serves: 12 pieces
🔥 Calories: 131 kcal per piece (estimate)
🧾 Main Ingredients: Pumpkin puree, sugar, coconut milk, salt, tapioca flour, rice flour, .
🥗 Dietary Info: Gluten free
🧠 Difficulty: Easy with step by step guide.

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Kuih Talam Labu is one of my favorite modern takes on 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 perfectly with the creamy coconut layer. This traditional dessert is naturally gluten-free and dairy-free because it is made with rice flour, pumpkin, and coconut milk instead of wheat flour, butter, or milk.

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” in Malay and Indonesian, referring to the tray traditionally used to steam and serve these cakes. Most kuih talam varieties are steamed, cut into bite-sized pieces, and enjoyed as an afternoon snack or dessert.

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 flavor in every bite.
Naturally gluten-free and dairy-free – Made with rice flour, pumpkin, and coconut milk, this traditional dessert is naturally gluten-free and dairy-free.
Sweet meets savory – The mild sweetness of pumpkin pairs beautifully with the creamy, lightly salted coconut layer for a perfectly balanced bite.
A beautiful make-ahead dessert – Serve it chilled or at room temperature for parties, family gatherings, and special occasions.

Recpe Ingredients

Kuih talam labu ingredients with labels.

Ingredient Notes

Pumpkin Purée – Pumpkin gives this kuih its beautiful golden color and mild natural sweetness. You can use homemade pumpkin purée or canned pumpkin purée. Make sure it is plain pumpkin and not pumpkin pie filling.

Coconut Milk – Coconut milk creates the rich, creamy flavor that makes kuih talam so delicious. For the best texture, use full-fat coconut milk rather than light coconut milk.

Rice Flour & Tapioca Flour – Rice flour provides structure while tapioca flour creates the soft, slightly chewy texture. This combination also makes the dessert naturally gluten-free.

Sugar – Regular white sugar keeps the pumpkin layer bright and lets the natural pumpkin flavor shine. You can adjust the sweetness slightly to suit your taste.

Salt – A small amount of salt in the coconut layer helps balance the sweetness and creates the classic sweet-and-savory flavor that kuih talam is known for.

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.

Serving Suggestions

Serve Kuih Talam Labu chilled or at room temperature for the best texture. The creamy pumpkin layer and lightly salted coconut topping make it a wonderful afternoon treat alongside a cup of tea or coffee.

For a traditional Indonesian dessert spread, serve it with other coconut-based treats such as Ongol Ongol, Palm Sugar Wajik, Gemblong, or Bubur Pulut Hitam. Their contrasting textures and flavors make a beautiful dessert platter for family gatherings and celebrations.

If you enjoy drinks with dessert, try serving it with Tamarind Iced Tea or Pineapple Mint Soda. For a warm option, Turmeric Ginger Tea pairs beautifully with the creamy coconut layer and mild sweetness of the pumpkin.

Kuih Talam Labu FAQs

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. Traditional Kuih Talam Labu is naturally gluten-free because it uses rice flour and tapioca flour instead of wheat flour. As always, check your ingredient labels if cooking for someone with celiac disease or severe gluten intolerance.

Is Kuih Talam Labu dairy-free?

Yes. This dessert is naturally dairy-free because it uses coconut milk instead of dairy milk, cream, or butter.

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 make Kuih Talam Labu ahead of time?

Yes. Kuih Talam Labu can be made a day in advance and stored in the refrigerator. Many people find the flavors even better after chilling for several hours.

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!