Kieran loves this Kueh and this is Mum's recipe. I think it turned out pretty okay, the taste is right, the layers could peel and each layer was nice and elastic. I think it's a pass.
Ingredients Set A
300g tapioca flour
100g rice flour
100g sago flour
600ml coconut milk
Ingredient Set B (Boiled and leave to cool)
385g sugar
450ml water
3 panda leaves (or 1 tsp pandan essence)
Ingredient Set C
Food colouring (I used blue and green this time, though the blue didn't quite show up)
Method
Mix A and B together.
Mix well to remove lumps.
Run the mixture through a sieve and divide into 3 portions.
Dye the 3 portions with desired colours.
Prepare a 9x9 inch container (either a baking tin or a glassware) by oiling it all round.
Allow the water in the work to come to a gentle boil.
Pour in the 1st layer of mixture (about 100ml)
Steam for 3 min.
After 3 min, pour in the 2nd layer, according to colour pattern (about 100ml)
Steam for 3 min.
Repeat until all the batter is finished, steaming each layer for 3 min.
Steam the last layer for 5 min.
Allow to cool.
Use a clean, oiled knife to cut the kueh into pieces.
Notes:
Do not allow the water from the lid of the wok/ pot to drip back onto the steaming kueh.
Do not open the lid before the 3 min is up.
Work fast and prepare the batter for each layer before opening the lid.
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