80 gm rice flour
80 gm all-purpose flour
180 gm tapioca starch
2 x 400ml cans coconut milk(SAVOY brand)
100 ml water
240 gm fine granulated sugar
1/8 tsp potassium carbonate & sodium bi-carbonate solution aka 'kan sui'
1/4 tsp salt
Mix all the ingredients A in a large bowl and then pass through a fine sieve onto to a large microwave-safe bowl.
Microwave the batter, one minute at a time, stirring after every minute. I did 3 times(my microwave is only 900 watts). The sugar should have dissolved and the batter thickens slightly.
Measure 3 portions weighing 435 gms. Leaving the rest of the batter as the topping or last layer.
Leave one portion white and divide into 3 bowls - each weighing 145 gms.
Color the next portion pink and divide into 3 bowls - each weighing 145 gms.
Color the last portion with pandan paste and divide into 3 bowls - each weighing 145 gms.
Color the topping layer with a darker red color.
Heat a 9 inch greased pan in the steamer for 5 - 10 minutes, then pour in one of the white color batter.
Steam for 5 minutes and if the layer is cooked through, pour in one of the pink color batter and steam for 5 minutes..
When pink layer is cooked through, pour in the green layer and steam.
Repeat with these layerings until all 9 layers are done.
Finally pour in the topping layer and steam until cooked through and further steam the whole kuih for another 10 minutes.
Remove from steamer and allow kuih to cool to room temperature before cutting. Use a very sharp knife for cutting. Although i like the plastic crinkle cutter, it does not do a very good job on this chewy cake.