南瓜九层糕

添加了薯粉的九层糕, 口感QQ不黏牙。每层只需蒸大约二至三分钟, 过熟的话就影响外观, 层次感不能一气呵成。

南瓜九层糕

Ingredients :

A. For the syrup : 150g Ayam brand coconut cream, 250g water, 50g caster sugar, pinch of salt and 2 knotted pandan leaves

B. For the rice batter : 45g rice flour and 30g tapioca flour

C. For the pumpkin batter : 50g rice flour, 30g tapioca flour and 60g pumpkin mash 

Method :

1. Bring ingredient A to a lightly boil, leave to cool slightly and discard pandan leaves. Divide syrup into two portions.

2. Combine ingredient B and add one portion of the sugar syrup, mix well. Strain mixture through a sieve and set aside.

3. Combine ingredient C and add remaining sugar syrup, mix well. Strain mixture through a sieve and set aside.

4. Meanwhile place a greased pan in a steamer and heat up for about 5 minutes. Pour 1/3 cup of the rice mixture into the heated pan, cover lid and steam for about 3 minutes or until set. Then pour pumpkin mixture over the rice mixture, cover lid and steam for about 3 minutes or until set. Repeat, alternating the rice mixture and pumpkin mixture until the last layer.

5. Steam the kuih for a further 10 minutes. The kuih is cooked if it does not stick to the finger.