9 Layer Kuih! 九层糕! - by Doris Rose Ang

9 Layer Kuih

(A)
200g sugar
400ml coconut cream }
500ml coconut milk } Mix liquid together in order to get 1L of liquid all together.
100ml water }
Pandan leaf
Pinch of salt

# Boil liquid, sugar n pandan leaves until sugar dissolved. Discard pandan leaves and set aside to cool completely.

(B)
175g Rice flour
175g Tapioca flour

Mix together.

#1) Pour cooled (A) to (B) n mix well. Strain the batter.
2) Weight the batter so u can get a ever layer. (My batter weighted 1536ml)
3) I divided my batter into 9 parts, so I get about 167ml to 170ml per part.
4) I color my batter into, 2 parts green, 2 parts purple, 3 parts red, 1 part yellow n 1 part leave it white.

5) Grease your trying pan with a little oil. Place the pan in a steamer and steam until hot.
6) Remove your pan from steamer first before adding in the 1st layer of the white batter into the hot pan. Place back the pan into the steamer n steam for 3 minutes over medium heat.
7) Pour in 1 part of green batter over the white layer n steam for 3 minutes.
8) Pour in 1 part of red batter n steam for another 3 minutes.
9) Repeat with 4th layer until 8th layer n steam every layer for 7 minutes before adding in another layer. (4th purple, 5th yellow, 6th green, 7th red, 8th purple n last red)
10) Steam the last layer for 20 minutes.
11) Leave the kuih to cool completely at room temperature before cutting.

Note: steaming time for every layer will have to depend on the thickest of your batter u poured in. So check every layer before adding in another layer.

This is the tin I use.
Doris Rose Ang's photo.

Fiona Lau

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