Ingredients
White Layer
- 125 g ERAWAN BRAND Blended Rice Flour (or Cap Gajah Blended Rice Flour)
- 15 g KAPAL ABC BRAND Tapioca Starch
- 200 ml Concentrated coconut milk
- 290 ml Water
- ½ tsp Salt
- 130 g White sugar
- 110 ml Water
- 1 piece Pandan leave
Jaggery Powder Layer
- 125 g ERAWAN BRAND Blended Rice Flour (or Cap Gajah Blended Rice Flour)
- 15 g KAPAL ABC BRAND Tapioca Starch
- 200 ml Concentrated coconut milk
- 290 ml Water
- ½ tsp Salt
- 50 g STAR BRAND Jagger Powder (Brown sugar)
- 80 g White sugar
- 110 ml Water
- 1 piece Pandan leave
Cooking Method
- For preparing the white layer, cook sugar with 110ml water and pandan leave until sugar fully dissolves. Let cool.
- Mix blended rice flour, tapioca starch, 290ml water and coconut milk with syrup. Stir well and sieve. Add salt to enhance taste.
- For preparing jaggery powder layer, cook jaggery powder, white sugar with 110ml water and pandan leave until sugar fully dissolves. Let cool.
- Mix blended rice flour, tapioca starch, 290ml water and coconut milk with syrup. Stir well and sieve. Add salt to enhance taste.
- Heat mould (size 10″ x 10″ x 2″) in steamer until water boils.
- Fill 1 scoop of white layer mixture into mould. Steam for 3 minutes.
- Fill 1 scoop of jaggery powder layer. Steam for 3 minutes. Repeat steps 5 and 6 above for the next 10 layers (for the last four layers, steam for 5 minutes).
- Turn off heat. Leave kuih in steamer for 3 minutes for oily texture.
Ingredient Highlights
Erawan Brand Rice Flour
Also known as rice powder, our flour is made from selected quality and finely milled rice, and only from 100% natural ingredients.