It’s baking time again!
This nyonya layer kuih is no longer a stranger in our life. In my hometown, we called this kuih ’9 layer kuih’.
We found this recipe in my aunt’s new cooking book and decided to give it a try after we bake the mango cheese cake.
Let me share with you the result before I share the recipe. This is how my layer kuih look like.
The colour looks a bit dull ya. But too much colouring also not good la. Haha…
Following the recipe, we only manage to produce 7 layers. Taste pretty good and it’s not too sweet.
200g rice flour
100g tapioca flour
10g sago flour
300ml thick coconut milk
1/2 tsp salt
220g caster sugar
Few drops of red colouring
1. To make syrup, cook sugar and water until sugar is well dissolved, set aside.
2. Combine the batter ingredients, add in syrup. Strain it.
3. Divide batter mixture into 2 equal portions, mix one portion with red colouring. Leave the other portion white.
4. Line a greased 8 inches round cake tin with plastic sheet.
5. Pour a layer of white batter (about 150ml each layer) into the cake tin. Steam over high heat for 4-5 minutes. Then pour a layer of red batter and steam for further 5 minutes.
6. Repeat the above procedure until finished up the remaining batter. Steam the final layer at medium heat for another 10 – 15 minutes. Remove from heat, leave to cool, cut and serve.