Nine Layer Kueh

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.