Ingredients
- A:
- 150 g rice flour, 30g hoen kwe / mung bean flour (original colour), 400ml coconut milk, 160ml water
- B:
- 130 g fine sugar, 150ml water, pinch of salt, 2 pcs pandan leaves
Preparation
Step 1
Mix together ingredients B and cook till sugar dissolved. Set aside to cool then discard pandan leaves.
In another bowl, mix together ingredients (A), whisk till well blended then set aside for 30 minutes.
Mix (1) and (2) together, whisk till well combined. Strain the mixture.
Divide mixture into 2 equal portions, 1 portion add in red colouring (about 550g), the other portion for white colour (about 450g).
Preheat steamer. Grease bottom and sides for pan with cooking oil, steam for 5 minutes to preheat.
Pour 1 portion of red colour mixture into pan, steam for 5 minutes. Repeat this step for all other layers with alternate colours - red and white. All together 9 layers.
Steam for additional 10 minutes for last layer.
Cool completely before cutting.