Nine Layer Cake Kueh Recipe

A very tasty traditional Chinese recipe snack. The name Nine layer cake or kueh is given to this Chinese cake is due to its layering with different colors. Often times, the color used varies from red, blue, green, yellow and white. This typical Chinese cake does not necessary be nine layers, as the number of layers is mainly for decoration purposes. The different colors found in the Nine Layer Cake gives this snack a very attractive and tasty look.

Ingredients

480g Tapioca Flour
150g Sago Flour
35g Mungo bean Flour
50 Rice Fluor
720ml Thick Coconut milk
650g Sugar
1 litre Water
3-4 Panda Leaves
A dash of Red, Blue and Green food coloring
1 pinch of Salt

Method

1. Boil sugar with pandan leaves in 1 litre of water until sugar melts. Strain the syrup and then dilute it with additional water into 1.5 liters.
2. Mix all the flour and salt together in a bowl. Pour in coconut milk a little bit at a time and mix until smooth. Set aside.
3. Pour the syrup from step (1) gradually into the flour mixture. Stir constantly till well blended.
4. Divide the mixture into 4 portions. Leave one portion uncolored. Mix each of the 3 other portions with different food coloring.
5. Grease a 9" square tin with oil. Place tin in a steamer and steam until the tin is hot. Pour in the uncolored mixture and steam for 6-8 minutes. Repeat another layer with the uncolored mixture and steam again.
6. Repeat step (5) with batter of different colors alternatively until the mixture is used up. The top layer must be red. Leave the cake to cool for 7-8 hours before cutting and serving.