New Traditional Nine Layered Kueh 改良传统九层糕

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。