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Traditional Nine Layered Kueh
传统九层糕
Ingredient A
材料A
Rice flour 350
粘米粉
Tapioca flour 200g
薯粉
Salt 1tsp
盐
Coconut milk 500ml
椰浆
Water 400ml
水
Ingredient B
材料B
Castor sugar 400g
幼糖
Coconut milk 200ml
椰浆
Water 500ml
水
Ingredient C
材料C
A little bit of the following colouring : red, green, yellow.
红,青,黄色素各许
Method
做法
1. Combine ingredient A together and sieve into a big mixing bowl.
材料A倒入碗内搅拌均匀,过滤。
2. Bring ingredient B to a quick boil. Discard pandan leaves and pour hot mixture into no (1). Stir well.
材料B煮滚后离火,取出班兰叶后,倒入(1)搅均匀。
3. Divide no(2) into 9 equal parts. Colour 3 parts red, 2 Parts yellow, 2 parts green and 2 parts remain neutral.
将(2)成9等份(红三份,黄,青,原色各两份)。
4. Pour no(3) part by part 9 inches square tray and steam each layer for 4-5 minutes. Alternate between red, yellow, green, neutral, finishing with a red final layer. Steam this for 20 minutes.
顺序将红,黄,青,原色的(3)一层层倒入9寸方模内至做完,每层蒸大约4-5分钟。最后一层蒸20分钟。
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