QQ九层糕
Ingredients :
A. For the sugar syrup : 340g water, 140g caster sugar, 200g ayam brand coconut cream and 140g fresh milk
B. For the batter : 200g tapioca flour and 70g rice flour
C. For the colourings : 1 1/2 teaspoons green tea powder and juice from 2 purple carrots
Method :
1. Place water and sugar in a sauce pan and bring to a lightly boil or until sugar dissolves. Add in coconut cream and fresh milk. Mix well.
2. Whisk in rice flour and tapioca flour. Strain mixture through a sieve. Divide mixture into three portions.
3. Add colourings to two portions of the mixture and leave one portion with original colour.
4. Place a greased tin in a steamer and heat up for about 3 minutes. Pour in first layer of the batter into the hot tin and steam for about 3 minutes on high heat. Making sure the layers are set before adding the next layer of batter. Repeat until all layers are done.
5. Steam the kuih for a further 12 minutes.
