这个糕点上个月就做好，但是要先放在存库厢里，这个月花主席的我最爱的传统糕点才可以派上用场。不然我这般“三天捕鱼，四天晒网”的态度，怕是很难交上功课。今天和主席来个没有约定的巧合，上个娘惹九层糕吧！
有前列做九层糕蒸到中间不熟的，所以有点担心蒸这个糕点。但是Eileen跟我讲说Sonia这个食谱很好操作，所以就试试吧。很好很好，九层都熟透透。谢谢好介绍。
Ingredients:
(A)
400ml water
70g sugar (I used 100g)
5 pandan leaves, knotted
400ml coconut milk
(B)
180g rice flour
120g tapioca flour
(C)
Red food colouring
Method
1. Boil (A) water, sugar, pandan leaves and coconut
milk until sugar dissolved. Discard pandan leaves and set aside to cool
completely.
2. Mix (B) rice flour and
tapioca flour together in a mixing bowl. Add the liquid into the flour, stir to
mix well. Strain the batter.
3. Grease a 7" steam
pan with a little oil. Place the pan in a steamer and steam until hot (abt 3-5
mins).
4. Divide batter into 2
portions, around 126g for each layer, 4 layer with plain batter (original
white) and 5 layers of red batter (add red food colouring into plain batter to
become red layer).
5. Pour 1st layer with red
batter into steam pan, and steam for 4mins over medium high heat.
6. Pour 2nd layer with white
batter into steam pan, and steam for 4mins.
7. Repeat until all 8 layers
set. Add a drop red food colouring to let red batter to become darker red
colour and continue to steam for 15mins.
8. Leave the kueh to cool
completely (take about 6 hours) at room temperature before cutting (use a
plastic knife to cut).
材料：
A
400ml 水
70g 细砂糖（可以加多30g）
400ml 椰浆
5片香兰叶
B
180g 粘米粉
120g 木薯粉
C
适量
红色素
做法：
1）将材料A放入锅里煮至糖溶及小气泡，熄火把香兰叶取出，放凉备用。
2）把材料B混合，再倒入做法1），过筛，分成两部分（600ml及480ml）。
3）把大部分（约600ml）面糊加入红色素，搅匀。
4）在7寸模涂上适量食油，放入蒸炉加热，倒入一层红色面糊以中大火蒸约4分钟。
5）倒入第二层白面糊，放入蒸炉蒸约四分钟，重复至第八层面糊。
6）倒入最后一层红色面糊（可加深少许色素），蒸约12分钟。
7）完全冷却后（约6小时），才切片享用。
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.
