Nine Layered Steamed Cake
300 g rice flour
100 g tapioca starch
1 cup thick coconut cream
200 g white sugar
1 teaspoon salt
1 teaspoon pandan essence
green food colouring
pink food colouring
Mix the sugar and salt with the thick coconut cream in a small pot. Heat the coconut mixture gently until the sugar melts. Set aside to cool.
Sift the rice flour and tapioca starch into a mixing bowl. Pour in the coconut mixture and add in water until the mixture weighs 1800 g.
Stir until well mixed and there are no more lumps of flour. If there are lumps, pass the mixture through a sieve.
Divide the mixture equally into three portions.
Add pandan essence and green colour to one portion and red colour to another portion.
Heat up some water in a steamer. Place a square baking container (about 8cm deep and 20cm wide) in the steamer and let it heat up for a few minutes.
Pour one third of the white flour mixture into the square baking container. Cover the steamer and steam the first layer of the cake for 8 minutes or until the layer is not runny.
Pour in the next layer (green colour) and steam, followed by the red layer.
Continue pouring and steaming each layer until there are nine layers. Remember to check the water level in the steamer and not let it run dry!
Cook the steamed cake for another 20 minutes to finish off.
Leave the cake for several hours to cool to room temperature before cutting, otherwise it is too soft and sticky.
The nine layered steamed cake can be kept in the fridge for a couple of days.