Peanut Santan Layer Kuih

This recipe is from Famous Cuisine magazine with slightly changed.

Ingredients:
(A)

200 gm grounded peanut
60 gm rice flour
80 gm tapioca flour
10 gm sago flour/powder
200 ml thick coconut milk
120 gm caster sugar ( I used 90 gm only)
400 ml water

(B)
60 gm rice flour
80 gm tapioca flour
10 gm sago flour/powder
200 ml thick coconut milk
120 gm caster sugar ( I used 90 gm only)
200 ml water
1/2 tsp salt

Method:
Combine ingredients (A) and (B) separately, strain well.
Prepare 8 inches round tin, line with plastic or banana leaf.
I used 7 inch square tin, lined with aluminium foil.
Spoon batters in tin on sequence by different color at about 150 ml each layer.
I forgot the volume of each layer, but you can divided the ground peanut batter into 5 layers, and white color into 4 layers.Then you can get 9 layers.Start and end steaming with the ground peanut layer.
Steam each layer for 3-4 minutes over medium heat.
For the final layer , steam over medium heat for further 20 minutes.
Remove from the heat and leave it completely cool.
Cut and serve.