Pumpkin Coconut Rice Cake (Talam Labu Kuning)

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!

What is Talam Cake?

Talam cake is a very popular traditional dessert in Indonesia. It originally consists of two layers of rice cake mixed with coconut milk. The traditional version is green and brown, made of pandan extract and pam sugar.

Later, there are sweet potatoes version, that consists of orange and white color. Or purple yam version that consists of purple and white color.

All versions are as delightful as the traditional one.

What Does Talam Cake Taste Like?

The two layers of steamed rice cake is sweet and chewy. The sweetness of the cake combines with the saltiness of the coconut milk, creating a delightful culinary experience.

Each version has its own uniqueness. If you have tried the traditional one, you will want to try other versions as well.

Origin of Talam Cake

Talam Cake originates from Indonesia, later brought to Malaysia. It was name ‘Kuih Talam’ in Malaysia and other Southeast Asian countries.

Talam means tray as it usually was made in a big tray and cut into small pieces to serve from the tray.

Gluten-Free

This cute delicacy is gluten-free. Even though it uses rice flour and tapioca flour. They are both in such fine consistency and do not contain gluten.

Not only this cake is gluten-free, but also safe for vegetarians and vegans. Be mindful if you have to watch your sugar intake.

You may substitute the sugar with other sweetener that is safe for you. Adjust the level of sweetness accordingly.

Ingredients

Pumpkin puree – I used pumpkin puree to substitute sweet potatoes and it turned out super delicious! Plus it has added health benefits from the pumpkin.

Coconut Milk – this determines the original flavor of Talam cake.

Rice Flour  and Tapioca Flour –  In this recipe, I have tried to put a little bit more tapioca flour than rice flour to make it more chewy and soft.

Sweetener – You may use regular sugar or your healthier choice of sweetener like erythritol or stevia. Adjust the level of sweetness accordingly.

Storage and Reheating

If you have some leftover, you must keep them in an airtight container in the refrigerator. Please consume it within three days. On the day you want to consume it, simply reheat by steaming it for 10 minutes.

Pumpkin Coconut Rice Cake Recipe

Pumpkin layer: 

• Pumpkin puree 250 gr
• Sugar 90 gr
• Coconut milk 100 ml
• Salt ½ tsp
• Tapioca flour 80 gr 
• Rice flour 2 tbsp 

Coconut layer: 

• Coconut milk 200 ml
• Sugar 1 tbsp 
• Salt ½ tsp
• Rice flour 30 gr
• Tapioca flour 20 gr

How To:

Pumpkin Layer

1. Peel and steam the pumpkin until soft. Puree it in a food processor.
2. Add sugar, salt, and tapioca flour into it. Put 2 tbsp of rice flour in the mixture.
3. Pour 100 ml coconut milk into it. Mix well with a whisk.
4. Sieve the batter to have a smoother texture.
5. Set aside the pumpkin batter.

Coconut Layer

1. Pour coconut milk into a bowl.
2. Add rice flour and tapioca flour, put in the sugar and salt.
3. Whisk until there are no lumps.
4. Strain the batter to have a smoother texture.
5. Set aside.

Assembling

1. Grease some oil to the pudding mold you want to use.
2. Pour pumpkin batter into the mold, around ¾ of the mold.
3. Steam with medium heat for 10 minutes.
4. Take them out, and pour the coconut batter until the mold is full.
5. Steam for another 10 minutes.
6. Take out from the steamer and let them cool completely.
7. After cooling down, let the cake out from the mold.
8. Enjoy!

Tips & Trick: 

• Always grease the mold with oil first before pouring in the batter.
• Heat the steamer first before putting the batter in.
• Steaming time is 10 minutes for the first layer and then 10 minutes after the second layer is in.
• Wait until it is cool enough, press the mold, the cake will come out easily. 
• You can keep this cake in the fridge and before you eat, steam it again to get a soft texture.

FAQs (Frequently Asked Questions)

Q:What is Kue Talam?

A: It is a two layer dessert made of coconut milk and other ingredients. The taste is sweet at the bottom and slightly salty at the top.

Q: What is the origin of Talam Cake?

A: Talam Cake or Kue Talam or Kuih Talam originates from Southeast Asian countries, especially Indonesia and Malaysia.

Q: Why combine pumpkin with Talam Cake?

A: Talam Cake is usually made with pandan extract, sweet potatoes, or purple yam at the bottom. Using pumpkin is a delightful fusion that brings together the sweetness of pumpkin with the traditional flavors of Talam Cake. There is also a healthy value in adding pumpkin as ingredient in Talam Cake

Q: What other ingredients can I use for Talam Cake?

A: Traditionally, talam cake uses pandan extract and coconut sugar, thus the layers consists of green and brown color. But nowadays, you can see that there are many varieties like sweet potatoes, or purple yam.

Q: How long can Talam Cake last?

A: Talam Cake cannot last long because it uses coconut milk in it. It is best consumed within the day of the making. If you really have to keep it for the next day, store them in an airtight container in the chiller.

Conclusion

The Pumpkin Talam Cake is a beautiful culinary innovation, blending traditional Southeast Asian flavors with the rich, comforting texture of pumpkin.

It is another option to make out of pumpkin during Halloween season. Pamper yourself and your guests for a delightful treat!

If you like traditional dessert like this one, you may want to check Ongol-ongol or Kue Awug! They are all easy to make and make delightfully delicious!