Kuih Talam Labu - Pumpkin Coconut Rice Cake

Two plates of kuih talam labu, beautifully aligned.

5 from 1 vote

Kuih Talam Labu - Pumpkin Coconut Rice Cake

Kuih 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!

Prep Time20

Cook Time20

Total Time40

Course: Dessert, Snack

Cuisine: Asian, Indonesian

Diet: Gluten Free, Vegan

Servings: 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, then purée it in a food processor. In a mixing bowl, combine the pumpkin purée with sugar, salt, and tapioca flour. Add rice flour and pour in the coconut milk. Mix well using a whisk or spatula until fully combined. Strain the mixture to get a smooth, lump-free batter. Set aside—your pumpkin layer is ready.
In a separate bowl, mix together coconut milk, rice flour, tapioca flour, sugar, and salt. Stir until the mixture is smooth and no lumps remain. Strain this batter as well for the best texture, then set it aside.
Lightly grease your pudding molds with oil. Fill each mold about ¾ full with the pumpkin batter. 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. Steam again for another 10 minutes. Let the kuih cool completely, then gently remove them from the molds. Enjoy your beautiful, layered Kuih Talam Labu!

Video

Notes

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.

Nutrition