Children are often intrigued by this sweet treat. To be able to peel off the colorful kueh layer by layer, and enjoy every single soft chewy bites are simply magical to little children.
The 9 layer kueh sold outside are usually very colorful. Making these for my little ones, I insisted not to use any artificial coloring. Instead, I used red yeast powder. As you can see from the picture, there are some red dots in the pink color layer, it is not easy to dissolve it fully but it doesn't affect the texture at all. We even thought our kueh looked rather artistic!
I had tried many recipes with different liquid content. This is the one that I am most satisfied with. We are a family of small-eaters, hence our kueh always lasted a few days. This recipe produce kueh soft enough that it doesn't turn hard and dry even after few days in the fridge.
- 100g tapioca flour
- 35g rice flour
- 130ml thick coconut milk
- 230ml water (warm)
- 100g sugar
- 1 tsp red yeast powder
- Mix sugar and water, stir to dissolve.
- Add in the rest of the ingredients (except red yeast powder)
Divide the mixture to 2 (or more if you want to make more color), add in red yeast powder to one portion.
- Oil a mould, steam the mould for a few minutes.
- Pour a ladle of mixture into the mould, steam for 3-4 minutes.
- Repeat step 5, alternating different color.
Steam the last layer for 12 minutes.
- Keep in the fridge for at least 3 hours before slicing.
- Stir mixture each time before ladling into the mould to prevent the flour from precipitating at the bottom of the bowl.