9 Layer Kueh

[Ingredients]

• 160g tapioca flour

• 150g rice flour

• 300g sugar

• 1/4tsp salt

• 1L coconut milk

• 5 pandan leaves (tied into a knot)

• Food colouring - red, blue, green, pink

• 7inch square cake tin

[Pandan Oil]

• 1 pandan leaf - cut into 3cm lengths

• 4tbsp oil

[Steps]

1. Pandan oil: Place oil and pandan leaf in a saucepan and heat up. Turn off fire. Set aside to cool and allow leaf to steep in the oil.

2. In a pot, add in coconut milk, sugar and pandan leaves. Bring to just boiled, stirring, then set aside to cool. Remove leaves.

3. In a large mixing bowl, sift in tapioca and rice flour.

4. Add in salt and gradually mix in coconut milk. Strain batter.

5. Portion out 3/4 cup batter and add red colouring.

6. Divide the remaining batter into 4 portions (1 1/2 cups each) and colour each portion blue, pink and green, leaving the last portion plain - white.

7. Grease cake tin with pandan oil and place it in the steamer to heat up.

8. Pour the red batter in as the first layer. Steam for 4mins.

9. Add half the blue batter, steam for 4mins.

10. Add half the pink batter, steam for 4mins.

11. Add half the green batter, steam for 4mins.

12. Add half the white batter, steam for 4mins.

13. Repeat blue-pink-green-white layers again. Steam the last layer for 15-20mins. Allow to cool in the tin.

14. Invert tin to release kueh. Coat knife with pandan oil and slice kueh into serving portions.

Adapted from The Meat Men