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Traditional Nyonya Natural Three-Color Nine-Layer Cake

Name: Traditional Nyonya Natural Three-Color Nine-Layer Cake
Prep time: 15 min
Cook time: 36 min
Total time: 51 min
Yield: 6 servings
Cuisine: chinese
Ingredients: water; sugar; Salt; pandan leaves; Coconut milk; tapioca starch; white rice flour; Sago starch; Pandan juice; Blue pea flower juice; Cooking oil

groups6 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 36 minsscheduleTotal: 51 minsoutdoor_grillSteamed

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Preparation

00:00:15

Mix 160 ml water, 110 g white sugar, 1/3 tsp fine salt, 1 pandan leaf, and heat until sugar completely dissolves. After cooling, remove the pandan leaf, add 110 ml thick coconut milk, 95 g tapioca starch, 30 g rice flour, 15 g sago starch and mix well. Sieve the white batter and divide into 3 equal portions, about 160 g each.

local_fire_departmentMedium-low heat to dissolve sugar

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Watch out

Stir constantly while heating, and the sugar syrup must be completely cooled before adding coconut milk and flours, otherwise the flour will lump and cook.

Ingredients:water (160 ml)sugar (110 g)Salt (0.33 tsp)pandan leaves (1 piece)Coconut milk (110 ml)tapioca starch (95 g)white rice flour (30 g)Sago starch (15 g)

Tools:sieveSaucepanwhisk

Preparation

00:00:48

Mix 80 ml water, 80 ml pandan juice, 110 g white sugar, 1/3 tsp fine salt, and heat until sugar dissolves. After cooling, add 110 ml thick coconut milk, 95 g tapioca starch, 30 g rice flour, 15 g sago starch and mix well. Sieve the green batter and divide into 3 equal portions, about 160 g each.

local_fire_departmentMedium-low heat to dissolve sugar

lightbulb

Watch out

Stir constantly while heating, and the sugar syrup must be completely cooled before adding coconut milk and flours, otherwise the flour will lump and cook.

Ingredients:water (80 ml)Pandan juice (80 ml)sugar (110 g)Salt (0.33 tsp)Coconut milk (110 ml)tapioca starch (95 g)white rice flour (30 g)Sago starch (15 g)

Tools:sieveSaucepanwhisk

Preparation

00:01:09

Mix 110 ml water, 50 ml blue pea juice, 110 g white sugar, 1/3 tsp fine salt, 1 pandan leaf, and heat until sugar dissolves. After cooling, remove the pandan leaf, add 110 ml thick coconut milk, 95 g tapioca starch, 30 g rice flour, 15 g sago starch and mix well. Sieve the blue batter and divide into 3 equal portions, about 160 g each.

local_fire_departmentMedium-low heat to dissolve sugar

lightbulb

Watch out

Stir constantly while heating, and the sugar syrup must be completely cooled before adding coconut milk and flours, otherwise the flour will lump and cook.

Ingredients:water (110 ml)Blue pea flower juice (50 ml)sugar (110 g)Salt (0.33 tsp)pandan leaves (1 piece)Coconut milk (110 ml)tapioca starch (95 g)white rice flour (30 g)Sago starch (15 g)

Tools:sieveSaucepanwhisk

Preparation

00:01:36

warningStay safe

Be careful of escaping hot steam when opening the steamer lid to prevent burns to hands and face.

Bring the water in the steamer to a boil, and grease an 8-inch (20 cm) square baking pan with 1 tsp oil.

local_fire_departmentHigh heat to boil water

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Watch out

The oil inside the baking pan must be applied evenly, otherwise the cake will not unmold smoothly after steaming.

Ingredients:Cooking oil (1 tsp)

Tools:steamerSquare baking panBrush

Active Cooking

00:01:46

warningStay safe

Steam is extremely hot when opening the steamer lid; use oven mitts and operate carefully.

Stir 1 portion of white batter again, pour into the pan, and steam on high heat for 3.5 minutes; then stir 1 portion of green batter, pour and steam on high heat for 3.5 minutes; then stir 1 portion of blue batter, pour and steam on high heat for 3.5 minutes. Repeat steps until all batter is steamed.

local_fire_departmentHigh heat steaming for 3.5 minutes per layer

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Watch out

Stir the batter well before each pour, and ensure the previous layer is set before adding the next, otherwise colors will mix.

Tools:steamerLadle

Active Cooking

00:02:17

After pouring the last portion of batter, steam on high heat for 4 minutes, then on medium heat for 10 minutes until the cake is fully cooked.

local_fire_departmentHigh heat for 4 minutes then medium heat for 10 minutes

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Watch out

Ensure sufficient steaming time at the end, otherwise the inside will remain uncooked and deform when cut.

Tools:steamer

Active Cooking

00:02:22

warningStay safe

Must use oven mitts when moving the freshly steamed hot pan to avoid burns from hot metal.

Remove when done, set aside until completely cooled (you can immerse the pan in cold water or use ice packs to speed up cooling). Once completely cooled, unmold with a plastic knife and cut into small pieces to serve.

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Watch out

The cake must be completely cooled before unmolding and slicing, otherwise it will break and crumble.

Tools:Plastic knife