9 layered Kueh 九层糕 - by Kelly Ng

***** 9 layered Kueh 九层糕 *****

Square Tray size : 9”x 9”x 2.5”height

Ingredients :
530g Tapioca flour
150g Rice flour
500ml water
250g castor sugar
400ml Coconut milk (from 2 small packets)

5pcs Pandan leaves
400ml water

Some food colouring (I made Red, Pink, purple, green, blue & plain no colour)

1. Wash & cook pandan leaves with 400ml water till boiled. ***you can skip this by using pandan essence mix with water.
2. Mix the pandan water (to have fragrance) with the rest of 500ml water & coconut milk.
3. Mix tapioca flour, rice flour & sugar, pour the water in and mix well.
4. Divide the flour solution into 6 portions. 3 big portions sufficient for 2 layers, 3 small portions sufficient for 1 layer.
5. 3 big portions – Pink, Green + plain/white without colour.
6. 3 small portions - Red, purple + blue.
7. Heat up the steamer wok and bring water to boil, make sure you have sufficient water.
8. Grease the tray with some cooking oil and heat up in the steamer/wok together.
9. Once water is boiled, pour in first colour (the base), I used white/plain solution as base.
10. Steam for 3 minutes with high flame for each layer. Try to use timer to time it.
11. 2nd layer follows by green , then pink , blue, white, green, pink, purple & last layer is Red. Total is 9 layers.
12. After you pour in last layer (Red), steam for 15 minutes.
13. Once done, bring out and let it cool down.
14. The kueh MUST be totally cool down before you cut it.
15. Then enjoy !

*** if you like strong coconut milk flavour, you can use 3 packets (200ml x 3) to substitute the water.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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