Recipe details are AI-generated from the video and may contain errors — for reference only.
Sift 180g rice flour and 50g sago flour into a bowl, add 150ml water, stir well into a paste, cover and let the batter rest for 1 hour.
Watch out
Sift the flour thoroughly, otherwise the batter will easily clump and become uneven.
Pour 350ml water, 160g caster sugar and 2 pcs pandan leaves into a pot, boil until sugar dissolves, turn off heat, remove pandan leaves, and let cool.
local_fire_departmentMedium heat to boil, about 3 to 5 minutesWatch out
Stir occasionally while boiling sugar syrup, otherwise the sugar will easily settle at the bottom and burn.
Add the cooled sugar syrup to the rested batter, mix well, then add 1/8 tsp fine salt and 200ml thick coconut milk, mix thoroughly.
Watch out
The sugar syrup must be completely cooled before adding, otherwise it will cook the batter and form lumps.
Filter the mixed batter to remove impurities, then divide it into two parts, 500ml and 400ml.
Watch out
Pour slowly when filtering to ensure no undissolved flour particles remain on the sieve.
Add an appropriate amount of red pigment to the 500ml batter, stir well until the color is uniform.
Watch out
Add food coloring drop by drop and mix well to avoid adding too much at once and making it too dark.
Must use heat-resistant gloves when handling hot metal molds just heated, to avoid burns.
Coat a 7x7 inch mold with an appropriate amount of cooking oil, then place the mold into the steamer to heat up.
local_fire_departmentMedium-high heat, about 3 to 5 minutesWatch out
The mold must be evenly oiled, otherwise the kuih will stick to the mold and cannot be removed intact.
Be careful of hot steam when opening the steamer lid to avoid burns on hands or face.
Pour a layer of white batter (100ml) into the hot mold, steam over medium-high heat for 5 minutes, wipe off water on the lid every few minutes, until set.
local_fire_departmentMedium-high heat steam for 5 minutesWatch out
Must open the lid every 5 minutes to wipe off water, otherwise water droplets will fall and make the surface uneven.
Be careful of hot steam every time you open the lid to add batter, use tools and operate carefully.
Pour the second layer of red batter (100ml) and steam for 5 minutes, then continue alternating white and red batter until the eighth layer is steamed.
local_fire_departmentMedium-high heat steam each layer for 5 minutesWatch out
Touch the previous layer before pouring new batter
if not sticky, it's ready. Steam each layer for 4-5 minutes to avoid poor adhesion between layers
Add 1 drop of orange pigment to the last layer of red batter and mix well, pour into the mold as the final layer, and steam over medium-high heat for 15 minutes.
local_fire_departmentMedium-high heat steam for 15 minutesWatch out
The last layer is thicker and is the finish, so the steaming time needs to be extended to 15 minutes to ensure thorough cooking.
Take out the steamed kuih, wait until it cools completely (about 4-6 hours), and use a plastic knife to cut into diamond shapes to enjoy.
Watch out
Must wait until completely cooled before slicing, otherwise it will stick to the knife and deform
use a plastic knife for clean cuts
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