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 Nine layers rice kuih / cake  (九層糕)

855ml (30fl oz) coconut santan milk
340g (12oz) wet rice flour
225g (8oz) sago flour
458g (16g) coarse sugar
285ml (10fl oz) water to be boiled with the sugar
8 screw pandan leaves, tied into a knot
Drops of different shades of good coloring
pinch of salt

1. Place the two types of flour and salt in a bowl, add the coconut milk a little at a time and mix till smooth. Set aside

2 Boil the sugar, the 285ml water and the screw pandan leaves for 10minutes over a moderate heat. Strain the syrup into a bowl. Measure it and add hot water if necessary to bring it to 425ml (15fl oz)

3. Pour the hot boiled syrup gradually into the flour mixture, stirring all the time till it is well blended.

4. Divide the flour mixture into flour portions. Set aside one portion to remain uncolored and add a few drops of different shades of good coloring to the other three portion.
(Set aside 140ml (5 fl oz) of the uncolored mixture to be colored dark red for the top layer.

5. Grease an 18cm (7in) diameter x 5cm (2in) deep cake tin with oil. Place tin in steamer of rapid boiling water. Pour 140ml (5fl oz) of a different colored batter into the tin for each layer and steam for 5-6 minutes each time, till all the mixture is used up.

6. For the final top layer, used the dark red batter. Remove the cake to cool for at least 7-8 hours before cutting.

7. Serve with grated coconut shreds.

Wipe the under lid of the steamer from time to time.
It is best to leave the cake overnight before cutting.

* Preparation of Wet Rice or Glutinous Rice Flour
Measure 22oz of fine rice or glutinous rice flour. Gradually add 15-17 oz of cold water and stir till it become a firm paste. Use the  required amount  for each recipe and keep the remainder in the freezer for future use. The paste can be kept in the freeze for 1-2 months if kept in plastic bag



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