Okay,mine has only 6 layers.I realised only after i cut them up and took pictures.Ha!This recipe is shared by Pamela.I love it to bits.The texture and the taste is just nice for my liking.
- 7" square tin
You will need:
6 pieces pandan leaves,tied into a knot
50g rice flour
180g tapioca flour
480g coconut milk
1/2 teaspoon salt
1/4 teaspoon vanilla oil (i used canola oil)
The Preparation & The Cooking:
- Put dry ingredients in B in a mixing bowl and mix well. Slowly add coconut milk and oil, stirring at the same time to mix well,set aside.
- Put ingredients in A in a saucepan and bring to a boil over moderate heat.
- Pour 200ml of the hot sugar syrup into (1) and stir well to mix into a thin batter.
- Start boiling water in a steamer and place the prepared tin inside the steamer to heat up (remember to grease lightly with cooking oil.)
- Measure out 3 equal portions. Colour them with green,yellow and red.
- When the steamer is at boiling point, turn down to moderately low.
- Pour the green batter into the hot pan just enough to cover the pan and steam for 5 minutes, or until set. Repeat with yellow and red batter respectively. Repeat the whole process until the last layer,steam for 10 minutes.
- Turn off heat and wait 5 minutes before removing lid of the steamer.(This is to let water droplets have time to slide off along down the inside of the lid and prevent water droplets falling onto the kuih when lid is removed.)
- Remove tin from steamer and let cool completely before removing from the tin.
- Cut into desired size and serve.
- If you wan a really smooth top,u can use the base as the top.Just pour the batter in the other sequence.
Original recipe from:Nine Layers Kueh by Pamela Loh.
~Indulge in what we make at DeQueenKitchen~