Ingredient and Portion
Nyonya Santan Layer Kuih Recipe 娘惹九屑糕食谱
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Layered Kuih's are so hard to find nowadays. Reminisce the good old kuih by doing it yourself. Try this nyonya santan layer kuih recipe today!
谁说在家不能做出那么美味的娘惹糕点呢？这道娘惹九屑糕食谱就是其中一种最传统的娘惹糕点。马上试一试吧！
谁说在家不能做出那么美味的娘惹糕点呢？这道娘惹九屑糕食谱就是其中一种最传统的娘惹糕点。马上试一试吧！
Ingredients: (batter) / 材料：（粉浆）
200g rice flour / 200克粘米粉
100g tapioca flour / 100克木薯粉
10g "Sago" powder / 10克沙谷粉
300ml thick coconut milk / 300毫升浓椰浆
1/2 tsp salt / 1/2小匙盐
Syrup: / 糖水材料：
200g caster sugar / 200克细砂糖
400ml water / 400毫升清水
3 blades "Pandan" leaf (knotted) / 3片班兰叶（打结）
Colouring: / 色素：
some pink colouring/ 少许 食用桃红色素
200g rice flour / 200克粘米粉
100g tapioca flour / 100克木薯粉
10g "Sago" powder / 10克沙谷粉
300ml thick coconut milk / 300毫升浓椰浆
1/2 tsp salt / 1/2小匙盐
Syrup: / 糖水材料：
200g caster sugar / 200克细砂糖
400ml water / 400毫升清水
3 blades "Pandan" leaf (knotted) / 3片班兰叶（打结）
Colouring: / 色素：
some pink colouring/ 少许 食用桃红色素
Method
1．To make syrup, in a pot, add in syrup ingredients, and cook over medium-high heat until sugar completely dissolve. Remove from heat, leave to cool, strain well.
准备糖水：将糖水材料入锅以中火煮至砂糖溶化，离火，待冷却，过滤后使用。
2. Combine batter ingredients, and gradually add in syrup, mix well, strain it.
把粉浆材料拌均匀，徐徐加入糖水混合均匀，过滤备用。
3. Divide the mixture into 2 portions, mix one portion of batter with pink colour. Leave the remain portion as original white batter.
把粉糊平均分出两等份，一份加上少许桃红色。
4. Prepare 8 inches round tin with lined plastic sheet or banana leaf.
准备一个8寸圆形蒸盘，铺上一张玻璃纸或香蕉叶，备用。
5. Spoon batters in tin on sequence by different colour at about 150ml each layer. Covered and steam each layer for 2-3 minutes over high heat.
将红色和白色粉糊分次加上预热蒸盘里（每层约150毫升）。盖上，以大火蒸2-3分钟（每 层）。
6. For the final layer, steam over high heat for further 15-20 minutes, remove from heat. Leave to cool, cut and serve.
而最后一层以大火蒸15-20分钟，离火，放置完全冷却后方能取出切块食用。
准备糖水：将糖水材料入锅以中火煮至砂糖溶化，离火，待冷却，过滤后使用。
2. Combine batter ingredients, and gradually add in syrup, mix well, strain it.
把粉浆材料拌均匀，徐徐加入糖水混合均匀，过滤备用。
3. Divide the mixture into 2 portions, mix one portion of batter with pink colour. Leave the remain portion as original white batter.
把粉糊平均分出两等份，一份加上少许桃红色。
4. Prepare 8 inches round tin with lined plastic sheet or banana leaf.
准备一个8寸圆形蒸盘，铺上一张玻璃纸或香蕉叶，备用。
5. Spoon batters in tin on sequence by different colour at about 150ml each layer. Covered and steam each layer for 2-3 minutes over high heat.
将红色和白色粉糊分次加上预热蒸盘里（每层约150毫升）。盖上，以大火蒸2-3分钟（每 层）。
6. For the final layer, steam over high heat for further 15-20 minutes, remove from heat. Leave to cool, cut and serve.
而最后一层以大火蒸15-20分钟，离火，放置完全冷却后方能取出切块食用。
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