Kue Talam Labu (Pumpkin Coconut Rice Cake)

Kue 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!

What is Kue Talam?

Kue Talam is a popular Indonesian dessert with two layers made from rice and coconut milk. The classic version is green and brown with pandan extract and palm sugar, while newer varieties use sweet potatoes or purple yam for colorful layers.

This sweet and slightly savoury steamed cake offers a chewy texture and unique flavors in each version. Originating in Indonesia, it’s also known as ‘Kuih Talam’ in Malaysia, where ‘talam’ means tray, as it’s traditionally served in small, tray-cut pieces.

Gluten-free and vegan-friendly, Kue Talam can be made with alternative sweeteners to adjust the sugar level.

If you love traditional cakes made of coconut milk like this, you may also like Purple Sweet Potato Talam or Bugis Mandi.

Recipe Ingredients

Ingredient Notes

Pumpkin puree – I used pumpkin puree to substitute sweet potatoes and it turned out super delicious!

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.

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

How to Make Kue Talam Labu Kuning

STEP 1. Peel and steam the pumpkin until soft. Puree it in a food processor.

STEP 2. Add sugar, salt, and tapioca flour into it. Put in rice flour. Pour coconut milk into it. Mix well with a whisk or spatula.

STEP 3. Sieve the batter to have a smoother texture. Set aside the pumpkin batter.

STEP 4. In another bowl, put in coconut milk, rice flour, tapioca flour, sugar and salt. Whisk until there are no lumps. Strain the batter to have a smoother texture. Set aside.

STEP 5. Grease some oil to the pudding mold you want to use. Pour pumpkin batter into the mold, around ¾ of the mold. Steam with medium heat for 10 minutes.

STEP 6. Take them out, and pour the coconut batter until the mold is full. Steam for another 10 minutes. Take out from the steamer and let them cool completely.

STEP 7. After cooling down, let the cake out from the mold. Enjoy!

FAQs (Frequently Asked Questions)

FAQs about Kue Talam

What is Kue Talam Labu?

It is a two layer dessert made of coconut milk and pumpkin puree. The taste is sweet at the bottom and slightly salty at the top.

What other ingredients can I use for Talam Cake?

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.

Why combine pumpkin with Talam Cake?

Kue Talam is usually made with pandan extract, sweet potatoes, or purple yam at the bottom. Pumpkin is a great option because it has its unique sweetness and works well with coconut milk.

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.

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Kue Talam Pumpkin – Pumpkin Coconut Rice Cake

Kue Talam Pumpkin 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!

5 from 1 vote

Print Pin Rate

Course: Dessert, Snack

Cuisine: Asian, Indonesian

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 pcs

Calories: 131kcal

Author: Claudia

Equipment

• ▢
  12 pudding mold

Ingredients

Pumpkin Layer

• ▢ 250 gr pumpkin puree
• ▢ 90 gr sugar
• ▢ 100 cc coconut milk
• ▢ 1/2 tsp salt
• ▢ 80 gr tapioca flour
• ▢ 2 tbsp rice flour

Coconut Layer

• ▢ 200 cc coconut milk
• ▢ 1 tbsp sugar
• ▢ 1/2 tsp salt
• ▢ 30 gr rice flour
• ▢ 20 gr tapioca flour

Instructions

• Peel and steam the pumpkin until soft. Puree it in a food processor.
• Add sugar, salt, and tapioca flour into it. Put in rice flour. Pour coconut milk into it. Mix well with a whisk or spatula.
• Sieve the batter to have a smoother texture. Set aside the pumpkin batter.
• In another bowl, put in coconut milk, rice flour, tapioca flour, sugar and salt. Whisk until there are no lumps. Strain the batter to have a smoother texture. Set aside.
• Grease some oil to the pudding mold you want to use. Pour pumpkin batter into the mold, around ¾ of the mold. Steam with medium heat for 10 minutes.
• Take them out, and pour the coconut batter until the mold is full. Steam for another 10 minutes. Take out from the steamer and let them cool completely.
• After cooling down, let the cake out from the mold. Enjoy!

Video

Notes

• Always grease the mold with oil first before pouring in the batter.
• Do not forget to strain the batter. You want to have a soft and smooth texture.
• Heat the steamer first before steaming.
• 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 slide out easily. 
• You can keep this cake in the fridge and before you eat, steam it again to get a soft texture.

Nutrition

Serving: 1piece | Calories: 131kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 198mg | Potassium: 103mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3242IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

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