Ingredients with Measurements:
- 1 cup pumpkin puree
- 1 cup coconut milk
- 1 cup rice flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup water
- Pandan leaves (optional)
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine pumpkin puree, coconut milk, rice flour, sugar, salt, and vanilla extract. Mix well.
2. Gradually add water while stirring until the mixture becomes smooth and free of lumps.
3. Pour the mixture into a greased 8-inch round cake pan. Add pandan leaves on top (if using).
4. Steam the mixture for 30 minutes or until a toothpick inserted in the center comes out clean.
5. Remove from the steamer and let it cool down before slicing into serving sizes.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
8 servings
Nutritional information:
Calories per serving: 180
Total fat: 5g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 150mg
Total carbohydrates: 33g
Dietary fiber: 1g
Total sugars: 16g
Protein: 2g
Substitutions for ingredients:
- Pumpkin puree can be substituted with sweet potato puree or butternut squash puree.
- Coconut milk can be substituted with almond milk or soy milk.
- Rice flour can be substituted with all-purpose flour or gluten-free flour.
Variations:
- Add grated cheese on top of the mixture before steaming for a savory twist.
- Add mashed banana to the mixture for a banana-pumpkin flavor.
- Use different extracts such as pandan or coconut extract for a different flavor.
Tips and tricks:
- Make sure to stir the mixture well to avoid lumps.
- Grease the cake pan well to avoid sticking.
- Use a toothpick to check if the talam labu is cooked through.
Storage instructions:
- Store leftover talam labu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the talam labu in the microwave for 30 seconds or steam for 5 minutes.
Presentation ideas:
- Serve the talam labu on a plate with a sprinkle of grated coconut on top.
Garnishes:
- Grated coconut
- Chopped nuts
Pairings:
- Hot tea or coffee
Suggested side dishes:
- Fresh fruit salad
Troubleshooting advice:
- If the talam labu is too dry, add more water to the mixture.
- If the talam labu is too wet, add more rice flour to the mixture.
Food safety advice:
- Make sure to use clean utensils and equipment when making the talam labu.
- Store the talam labu in the refrigerator to avoid spoilage.
Food history:
- Talam labu is a traditional Indonesian dessert made from pumpkin and coconut milk.
Flavor profiles:
- Sweet, creamy, and slightly nutty.
Serving suggestions:
- Serve the talam labu as a dessert or snack.
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Region: Malaysian