My Recipes
9-Layer Kueh 九层糕
“The making of this kueh is a carefully handcrafted process, which requires patience, dedication and love; each layer must be treated with delicacy.”
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How old were you when you started cooking: When I was 30 years old.
Personal wish related to cooking: I wish to have time to try out more new kueh recipes for my family and friends.
Christina Chew Kim Lan , "Maria" to my children
Ingredients
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400g tapioca flour, sieved
80g rice flour, sieved
1kg coconut milk
6 ½ cups water
400g white sugar
¾ tsp salt
Pandan leaves
5 different food colouring, depending on personal preference
Methods
- Boil the sugar and pandan leaves in a pot of water.
- Add a pinch of salt. Boil till the sugar dissolves completely.
- Set aside to cool completely.
- Mix tapioca flour and rice flour together in a mixing bowl.
- Add the pandan leaves-sugar mixture to the flour mixture. Mix well until a smooth consistency is achieved.
- Sieve the coconut milk and add into the dough mixture. Mix well until a smooth and silky consistency is achieved.
- Divide the mixture equally into 5 bowls.
- Add a different food colouring to each bowl.
- Brush a tray with oil that has been cooked with pandan leaves.
- Put the tray in a steamer, be careful not to drip water vapour into the tray.
- Steam each coloured layer for about 5 minutes, starting with the white layer and ending with the brightest colour.
- Repeat the process until the mixture is used up.
- Remove the tray from the steamer and set aside to cool completely.
- Remove kueh from the tray and cut into serving portions.
- Ready to serve.
Tips
Strain the coconut milk and sieve the flour to achieve a smooth consistency.
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