| INGREDIENTS (Make one 9″ springform pan): | |
| 1. 80g rice flour | |
| 2. 280g tapioca flour | |
| 3. 400ml water | |
| 4. 250g sugar | |
| 5. 400ml thick coconut cream | |
| 6. Some pandan paste, red colouring (optional) | |
| METHODS: | |
| 1. Sieve the rice flour and tapioca flour into a mixing bowl. | |
| 2. Add in sugar, mix well. | |
| 3. Then, add in water and coconut cream. | |
| 4. Using a whisk, give the solution a good mix. | |
| 5. Sieve the solution and remove any lumps. | |
| 6. Divide them into three equal amount. | |
| 7. Keep one as it is, add some pandan paste into one of them and few drops of red colouring into the other one. | |
| 8. In a pot, boil water. | |
| 9. Lightly greased a springform pan/bowl/container of your choice. | |
| 10. Once the water is boiling vigorously, place the bowl inside the pot for 5 mins. | |
| 11. Then add the first layer and let it steam for 5 minutes. | |
| 12. Repeat by adding/alternating the colour and let them steam for 5 minutes before the next layer. | |
| 13. After adding the last layer, let it steam for 20 minutes. | |
| 14. Switch off the heat, and let the kueh cool down in the pot for 4 hours. | |
| 15. After its is cool down, cut them into small piece and serve. | |
| 16. It can be kept in the fridge overnight but need to be re-steam and cool down before serving. | |
| 17. Enjoy! |
PHOTOS (for illustration only):
