Pumpkin Layered Cake / Talam Labu Lapis

Thursday, December 11, 2008

Today i'm in the mood of making some 'kuih' (desserts). At first i thought of making french bread coz my mom just came back from cambodia and she brought back yummy breads but then I don't have bread flour and i'm too lazy to go out and buy coz today its been raining all day since noon here. then i thought of making a cake again i don't have enough ingredients *long sighh* then while i was rummerging my fridge i found some coconut milk and pumpkin and i thought i better use this before it expires! then my sister told me to make extra so that she can sell it at my aunt's restaurant.

so i started cooking and making pumpkin layered cake, lucky me it turned out GREAT hubby ate bulk of it its a compliment coz he hated pumpkin so it must be good...

here's what you need to make this lovely kuih

70g shredded pumpkin
100g cooked pumpkin flesh (just steam it until tender)
100g rice flour
125g sago flour
300ml thick coconut milk
200ml water
200g sugar
250 water
4 blades of screwpine leaves / daun pandan

  1. to make syrup, cook sugar with water and screwpine leaves until sugar dissolves.
  2. combine rice flour, sago flour, thick coconut and water. mix well then add in the syrup. strain the batter reserve 200ml batter mixture.
  3. cook the rest of the batter mixture in a non stick pan over low heat until it begins to thickens. add shredded pumpkin, mix well.
  4. pour shredded pumpkin mixture in a greased 8" cake tin lined with plastic sheet. level the surface, cover and steam over high heat for 15 minutes.
  5. blend the reserved batter with steamed pumpkin flesh until smooth. remove then pour into no.4. cover and steam at medium heat for 15-20 minutes till cooked. let cool before cutting
=> this recipe was actually taken from my mom's cook book...i can't remember the title of the book but its a good recipe...worth trying!

all packed for the restaurant! hope people like it ...;)

yoo tiaw aka cakoi

currently this is my family's fave food right now...especially my parents they absolutely loves it. it all started when they or we had our eyes checked out in mid valley. we were hungry and looking for something to munch while waiting for my brother and sister eyes being check and we saw this i love yoo stall they specialized in yoo tiaw/cakoi and their cakoi is really good during lunch time their stall were always packed they also serve porridge i.e dried scallop and dried oyster porridge and they were good too. the cakoi is served with warm soya milk or porridge. we've tried both and we love it!!

and i personally think that my parents are addicted to it *lol* coz everytime they were there or in pavillion its a must buy item...so due to this craziness of yoo tiaw or cakoi i went online searcheing for a great cakoi recipe and i found one at MYR by skyblue. it definately turned out great..my only complain is that the dough is very soft and hard to work with! nontheless my parents loved it they finished it in a blink... now thats a REAL compliment!

here's the recipe from MYR by skyblue

  • 1 c water
  • 2 c bread flour
  • ¼ tsp instant yeast
  • 1 tsp sugar(i put 1 tbs of sugar coz i like it slightly sweet)
  • 1 tsp salt
  • ¾ tsp alum / tawas
  • ½ tsp baking soda
  • ½ tsp ammonia atau Nutre Powder
  • 1 tbs vege oil
  • oil for frying
  • sesame seeds for garnishing

how you do it...

  1. Add in all ingredients and knead using dough blade until smooth and elestic. when done, take the dough out and hand knead it for a while and use some more flour coz the dough is very soft. divide dough into 2 parts and roll it into a 40cm long dough. close it with a plastic wrap to let it rest for about 45mins or until it doubles the size.
  2. when done, level the dough with hands and let it be about 1cm high and 5-6cm thick. cut into a 2.5cm long and let it rest again for another 10-15 mins.
  3. Imgp0934
    Heat oil to deep-fry with a small heat. take a dough and sprinkle or spread a bit of water using a bambo skewer as per picture.
  4. Imgp0935
    put another dough on top and press inthe middle of the dough with the skewer to dent it a little.(this will stick the dough together and make it look like a bone like bread)
  5. Hold at both ends of the dough and stretch it gently then toss it in the hot frying wok/pan. Stir it a little when it starts to float so that it'll expend more and fry until golden brown

i sprinkle some sesame seeds on the dough when resting it at the final stage.. this is optional...

aparently skyblue is actually lydia ehheeheheh i didn't know and i got the recipe from MYR (my resipi) not from her blog so i didn't know but the original posting is at her blog http://mykitch3n.blogspot.com/2007/03/blog-post_22.html <--i sure do hope that this can be link to her blog coz i've tried severl times but failed...if this didn't work just copy n paste the url do it old skool ;p