This recipe is from Agnes Chang's cookbook, and I make a slightly changed in the recipe.Her recipe used 22 cm(8inch plus) steaming tray, but I used 7 inch steaming tray, so my kuih is a little bit high.
When cook the bottom layer, use LOW fire, and keep stirring, until slightly thick.
I used pandan juice which I made earlier from here.
180 gm rice flour
30 gm green peas flour
780 ml water
40 ml pandan juice
1 tsp alkaline water
250 gm sugar
1 grated coconut squeezed out 300 ml coconut milk
40 gm rice flour
20 gm corn flour
150 ml water
1 tsp salt
Mix all the bottom layer ingredients (A) and strain into a pot.
Add ingredient (B) and cook with LOW fire until thick.
Pour into 22 cm steaming tray.
Steam with high heat for 30 minutes until cooked.
Mix ingredients for top layer and strain into a small pot.
Cook until thick.
When the bottom layer is cooked, slowly pour in the top layer and steam for 15 -20 minutes, until cooked.
Remove, cool before cutting.
I'm submitting this post to Aspiring Bakers #12: Traditional Kueh ( October 2011) hosted by SSB of Small Small Baker.