Kueh Kueh oh
la la.
This round My
nine layers doesn’t look like a nice layers cake. But the taste and the texture
is there. The only thing happening is I do not have the 100% time and attention
while my girl was messing her fingers with the coloring.
A good lesson
to learn.
Never invite
anyone while you are doing layers and layer of works. Just Joking!
200g Tapioca Flour (Sifted)
100g Rice Flour (Sifted)
600ml Coconut Milk
200ml Water
220g Sugar (i already lessen the sugar)
3 Pandan Leaves
Various Colouring
Prep and Cooking Instructions
1. Dissolve sugar in water to make a syrup
and boil with pandan leaves. Leave to cool for about 10-15 mins.
2. Combine Tapioca & Rice Flour with
Coconut Milk.
3. Pour (2) into (1) and mix well.
4. Sift mixture to remove any lump & air
bubbles.
5. Divide mixture into 9 portions (about
110-120ml each) and add in desire color. (Base layer to be original color &
top layer to be red).
6. Grease a smooth based tin (a tin that can
hold at least 1l of water / 10″ diameter tin).
7. Preheat grease tin in steamer.
8. Pour original color layer into tin and
steam for 3-4 mins.
9. Alternate with each color layer and steam
each layer for 2-3min until 9 layers had been created.
10. After the final layer is set, steam the
kueh for another 15-20mins. (Uncover the steamer during the last few mins for
the kueh surface to dry up).
11. Coat a the top layer with a thin layer of
oil and let cool for 2-3 hours before cutting.
