9 layers kuih

 A)    180g rice flour

50g sago powder

150ml water

 

B)    350ml water

160g caster sugar

 2 pandan leaves

200ml thick coconut milk

1/8 teaspoon fine salt

 Red pigment

 orange pigment method:

1. Mix material A, then sieve, stir well, rest for 1 hour

2. Put material B into a pot and boil until the sugar dissolves, remove the pandan leaves, turn off the heat and let cool for later use.

 3. Mix ingredients A and B, then add 200ml thick coconut milk and 1/8 teaspoon fine salt and mix well

4. Filter the powder slurry and divide it into two parts (500ml and 400ml).

 5. Add red pigment to 500ml batter and mix well

6. Coat an appropriate amount of cooking oil on a 7X7 inch mold, put the mold in a steamer to heat, pour a layer of white batter (100ml) and steam for 5 minutes on medium-high heat. 7. Open the lid once every few minutes and wipe off the water on the lid to prevent water vapor from falling into the surface layer.

8. Pour the second layer of red batter (100ml), steam for 5 minutes, and repeat until the eighth layer of batter.

9. Add 1 drop of orange pigment to the last layer of red batter and steam for 15 minutes

10. Wait for it to cool completely (about 4-6 hours), then slice and enjoy.

 

Tips: 1. Touch the batter layer with your fingers. If the batter is not sticky, it means the batter is cooked. Generally, the batter can be steamed in about 4-5 minutes.

 2. Open the lid every 5 minutes, and remember to dry the lid after opening the lid. The water on the surface is beneficial to the smoothness of the surface.

3. The batter should not be steamed for too long each time. The stickiness between layers is very poor and it is more difficult to stick together. That is to say, the layering will be more serious. We have to make it stick together and tear it off. So 4-5 minutes is just right.