Marble Pumpkin Talam / Kuih 大理石南瓜糕

When I first tasted this pumpkin kuih, it reminds me of the corn talam or kuih that I used to eat when I was young. This talam or kuih is best to serve while cold, very refreshing indeed!

 

Quite easy to make actually, simple cook two type of batter till thick

then mix two batters and swirl to make marble effect..do not over work on this otherwise you can't get marble effect.

 

Marble Pumpkin Talam / Kuih 大理石南瓜糕

*makes a 7” round cake 

 To make pumpkin layer

 450ml water

 50g Hoen kwe flour or green bean flour

 150g mashed pumpkin

 100g caster sugar 

 To make coconut layer

 175ml coconut milk

 135ml water

 25g Hoen kwe flour or green bean flour

 40g caster sugar

 ½ tsp fine salt

 4 pandan leaves (screwpine leaves), knotted 

Method

1.     To make pumpkin layer. Combine all pumpkin ingredients (A) into a sauce pan and simmer over medium low till the mixture became thick. Stir from time to time as not to burnt the bottom.

2.     Transfer pumpkin mixture into the prepared tray, set aside.

3.     To make coconut layer. Combine coconut ingredients into a sauce pan and simmer over medium low heat till the mixture became thick. Stir from time to time as not to burnt the bottom.

4.     Remove the pandan leaves then transfer the coconut mixture to the pumpkin mixture, stir the mixture to make the swirl effect. Do not over stir otherwise you will not get marble effect.

5.     Steam the mixture for 30mins over medium low heat. Don’t worry if you see the kuih still runny.

6.     Cool the kuih completely and store in the fridge before slice it. 

Recipe adapted from My Little Space, with minor changes

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)