Pumpkin Kuih Talam Labu Recipe金瓜椰奶糕食谱, 金瓜双层糕Pumpkin Double Layer Kuih|Nyonya Kuih, No Bake 娘惹糕，免烤食谱

♦备注订正Note Correction: Pumpkin flesh金瓜果肉 is 300g (not ❌️200g) 1:16
♦彩虹九层糕食谱Rainbow Kuih Lapis Recipe: • 彩虹九层糕食谱|娘惹糕|粉色彩虹| Rain...
♦糕点食谱Kuih Recipe: • Kuih Recipe 糕点食谱
♦Facebook Page: / iwen777
♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven c.lazada.com.my/t/c.Y5Zedw?ur...
做了著名娘惹糕点，金瓜椰奶糕，也称Kuih Talam Labu。这次采用了新鲜金瓜果肉来制作，好喜欢天然金瓜金黄色。运用传统简单材料，直接快速做法。分成两次来蒸即可，蒸的时间和火候掌控得好，可以蒸出口感手感刚刚好的糕点，不会过于粘手又富有软糯Q弹口感。脱模后，看到层次分明的金白色，满满金瓜香搭配底层椰浆香。吃时层次即不轻易脱落，且可以分层撕开。好吃又好看，满满童年味道。
收藏方式：蒸好完全凉透立刻吃，口感最佳。室温收密封容器1天， 隔夜收普通冰箱冷藏2-3天。
Made the famous Nyonya Kuih, Pumpkin Double Layer Kuih, also known as Kuih Talam Labu. This time it’s made with fresh pumpkin flesh, really love the natural pumpkin golden color. Using traditional simple ingredients, direct and fast making process. Steam them in two batches, if steaming time and heat force is well controlled, you can steam out Kuih with good texture that just right, not too sticky, yet soft and bouncy texture. After unmold, distinct layers of golden and white color visible, full of pumpkin fragrance paired with coconut milk flavor on bottom layer. When eating, the layers do not fall off easily yet can be peeled into layers. Delicious and beautiful, full of childhood nostalgic flavor.
Storage Method: Best eaten right after steamed and cooled completely. Store in airtight container at room temperature for 1 day, for overnight chill in normal fridge for 2-3 days.
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦Ingredients食材 =6’x6’inch Square Pan 四方模具=
=Pumpkin Layer 金瓜层=
300g Pumpkin Flesh 金瓜果肉
110g Caster Sugar 细砂糖
2g Salt 盐
100g Tapioca Flour 木薯粉
50g Rice Flour 水磨粘米粉
50g Water 水
200ml Coconut Milk (NOT thick coconut cream) 椰奶(不是浓椰奶油)
(High Heat cook till water boiling, turn to Medium Heat, steam 25-30minutes)
(大火煮水沸腾，转中火，蒸盖25-30分钟)
=Coconut Milk Layer 椰奶层=
50g Rice Flour 水磨粘米粉
30g Tapioca Flour 木薯粉
30g Caster Sugar 细砂糖
2g Salt 盐
200ml Coconut Milk (NOT thick coconut cream) 椰奶(不是浓椰奶油)
60g Water 水
(Medium Heat, steam 20-25minutes, then open lid steam another 5-10 minutes, let top dry)
(中火蒸盖20-25分钟，之后开盖蒸5-10分钟，让顶部干)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
#PumpkinKuihTalam #KuihTalamLabu #KuihTalam #PumpkinDoubleLayerKuih #KuihRecipe #NyonyaKuih #NoBakeRecipe
#金瓜椰奶糕 #椰奶糕 #金瓜双层糕 #娘惹糕 #免烤食谱

[@iwen777]

♦备注订正Note Correction: Pumpkin flesh金瓜果肉 is 300g (not ❌️200g)

[@erictan1519]

love your recipe ..... very easy to follow and complication steps .....thank you

[@user-rd8me6pv5i]

Вкусная и красивый десерт , то что люблю! Спасибо Вам!👍美味又漂亮的甜点，正是我喜欢的！谢谢你！👍👍

[@mireyasuccess]

Love it!! ❤ 👍!!

[@rahimahmdjali5380]

Wow so beautiful❤

[@SitiFatimah-zh6ok]

Good 👍

[@user-no1fx1pm6l]

谢谢版主分享！

[@kimstar2012]

恩这样不会很甜❤

[@VanChiFood]

Tuyệt vời ❤

[@lhmusicchannel8615]

我会尝试等待您的芝麻糊食諳謝謝囘復

[@peggytan6818]

Oh! look so good,I love kueh and pumpkin. I must try this out. Thank you for sharing this recipe.👍❤

[@atikahmior2575]

Haochi 😍😍😍

[@shandichong1523]

Thanks to all your recipes Iwen! I have been baking a lot out of country whenever I missed something from Msia. All of my friends said is good. Thanks to you. ❤

[@ymasea25]

Normally kuih talam is served with the white on top and the base(can be pumpkin, taro or plain pandan, brown sugar etc ) on the bottom.

[@user-vc5hr9gu8k]

🥰🥰🥰

[@nggrace9636]

👍👍👍😋

[@thongkweesiang6046]

请问可用新鲜椰浆吗

[@laypenglow6394]

😋👍

[@familyc3026]

The screen shows 30g tapioca flour but 100g in the description box. Which measurement is correct? Is cassava flour same as tapioca flour ? Thanks for sharing a great recipe.

[@carmenwong9796]

Really nice 😘. I hope you can share with me red bean talam.