Monday, October 19, 2009

12 Layers Steamed Kuih


I adapted this recipe from Do What I Like. Mine didn't turn out quite as pretty as hers. I halved the recipe below and steamed it to 12 layers in a 9 X 5" cake pan because I didn't have enough tapioca flour. Turned out pretty good. You have to like this type of dessert to appreciate it. It keeps pretty well in the fridge too, all you need to do is sprinkle some water and microwave on high for 30 seconds and it will taste as good as the first day.
Would I make it again? Probably not since hubby doesn't like this type of dessert and I really don't want to be left eating all of it myself. I'll make it again some day with modifications. I got some ideas that would make it taste more to our liking.


Ingredients: (9 X 9" square cake pan)
*This recipe yields 9 layers of Kuih

(A)
500g Tapioca Flour

180 Rice Flour
800ml Coconut milk
400g-450g Sugar
560ml-750ml Warm water
3/4 tsp Pandan Essence or paste
Red Coloring


Directions:
1. Mix (A) together and divide batter into 3 equal portions.
2. Add pandan essence to one portion and red coloring to another portion.
3. Pour 1 layer of batter (about 1 cup) into greased pan and steam on high heat for 7 minutes. Alternate the different colours till you finish all the batter.
4. Steam the last layer for at least 10 minutes.
5. When the cake is completely cool, cut it with a plastic knife.


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