9 Layers Kueh
九层糕

Food of:
Malaysia & Singapore

Food submitted by:
foodyoo/Johor/Malaysia

9 layers kueh is a beautiful nyonya kueh that made from rice flour and coconut milk. It is special because of its colorful layers which can tear out layer by layer. It is cook by steaming. It is soft and sweet. Malaysian and Singaporean love to eat it as snack during tea time or in the morning. You always can get it at hawker centre, Pasar Malam(night market) or stalls along the streets.

Note that, 9 layers kueh not mean that the kueh must be 9 layers, it simply mean that the kueh has many layers. It can be more than 9 layers or less, it depends on personal preference.

Recipe

• 200g rice flour
• 100g tapioca flour
• 300ml coconut milk
• 1/2 tsp salt
• 220g sugar
• 400ml water
• 3 pandan leaves
• red coloring

• To make syrup, cook sugar, water and pandan leaves together. Keep stirring until sugar is well dissolved. Set aside.

• To make batter, combine rice flour, tapioca flour, coconut milk and salt, then add in syrup. Strain it.

• Divide batter mixture into 2 equal portions, mix one portion with few drops of red coloring. Leave the other portion white.

• You can divide the mixture into as many portions as you like, coloring each a different color if you want a multi-colored layer.

• Place a 25cm round cake pan in a steamer of rapidly boiling water.

• Pour a layer of white batter into the cake pan. Steam over high heat for 4-5 minutes. Then pour a layer of red batter and steam for further 5 minutes.

• Repeat the process of pouring and steaming alternate colors, one at a time until all batters are used up. Steam the final layer at medium heat for another 10 - 15 minutes.

• Remove from heat, leave to cool, cut and serve.

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