The old school snack that I love, commonly known as 九层糕 Nine Layer Kuih with 9 layers all different colours. When making it at home, I usually make 2 colours only... easier, no need to wash so many bowls. :D
The combination of coconut milk and pandan leaves is so fragrant, the texture is soft and springy, we enjoyed eating the kuih layer by layer...
Ingredients:
材料
200ml Water 水 200克
150g Castor Sugar 细砂糖 150克
(Use 130g if preferred less sweet)
4pcs Pandan Leaves 班兰叶 4片
1/8 tsp Salt 盐 1/8小匙
85g Tapioca Flour 木薯粉 85克
65g Rice Flour 粘米粉 65克
200g Coconut Milk 椰奶 200克
1 tsp Coconut Oil 椰子油 1小匙
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Method: 步骤
1. Cook pandan syrup: Add water, sugar, pandan leaves and salt in a saucepan, cover with a lid, bring to boil. Lower heat and simmer for 5 minutes. Remove from heat, let it cooled. Discard pandan leaves.
糖，水，班兰叶和盐煮至出味。
2. Mix syrup with coconut milk. Stir in flour, pour the mixture through a sieve into 2 bowls. Add pink colouring in one of the bowl.
糖水和椰奶拌均。加入粉类，过筛。分两碗，一碗加入粉红色素。
3. Grease the bottom and sides of a heat-proof glass container with coconut oil. Steam the empty container for 5 minutes.
蒸盘涂椰子油，蒸5分钟。
4. Pour a layer of white batter into the container, steam for 5 minutes. Pour another layer of pink batter, steam for 5 minutes.
倒入一层白面糊，蒸5分钟后倒入一层粉红面糊，蒸5分钟。
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5. Repeat step 4 to finish all the batter. After pour in the last layer, steam for 15 minutes. Let it cooled completely, un-mould, slice and serve.
重复步骤4至用完面糊，加入最后一层面糊后蒸15分钟。待凉后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
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Enjoy!
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