Traditional Kuih

Ingredient (A):
300gms Sago Flour 沙谷粉
300gms Tapioca Flour 薯粉
50gms Rice Flour 粘米粉
300ml Water 水
500ml Concentrated Coconut Milk 浓椰浆
Ingredient (B):
420gms Caster Sugar 幼糖
800ml Water 水
½ tsp Salt 盐
2 blades Pandan Leaves (Knotted) 班兰叶(打结)
Ingredient (C):
A drop Red colour 红色
Yellow colour 黄色
Green colour 青色
Purple colour 紫色
Brown colour 巧克力色
Orange colour 橙色
Pink colour 粉红色
Method:
1. Combine Ingredient (A) together, strain and keep aside.
把材料（A）混合拌匀，过滤待用。
2. Bring Ingredient (B) to a boil. Turn off heat immediately, discard pandan leaves. Pour hot solution into no. (1), mix well. Divide batter into 9 parts and colour each part differently with colours listed in Ingredient (C).
将材料（B）倒入锅内煮滚，离火取出班兰叶，倒在（1）中拌均匀，分成九等份，各加上不同之（C）材料的颜色。
3. Pour in one coloured portion of batter to steam in a plastic sheet lined 9 inches square cake pan. Steam each layer for 4-5 minutes. Steam last layer for 25-30 minutes. Cool for 4 hours before slicing with a plastic knife.
将（2）一层层倒入铺了塑胶袋的9’’方模蒸，每层蒸约4-5分钟，最后一层蒸约25-30分钟，糕冷至少4个小时以上后才用塑胶刀切块。