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NyonyaCakes
Ingredients
340 gm wet rice flour or rice flour
225 gm sago flour
1/4 tsp salt
855 ml (11/2 coconut) coconut milk
ingredients b:
425 ml water
450 gm sugar
8 screwpine leaves (if unable to obtain screwpine leaves, use vanilla
essence 1 tsp)
red food colouring
Method
Mix A till smooth. Set aside. Boil ingredients B till sugar dissolves.
Leave the syrup to thicken a bit then strain. Pour the hot boiled
syrup gradually into the
flour mixture, stirring all the time till it is well blended.
Divide flour mixture into two portions. Set aside one portion (uncoloured)
and add red
colouring in another portion.
Grease a round or square tin. Place it in a steamer and pour 140
ml of uncoloured batter
in the tin.
Steam each layer for six or eight minutes. Pour alternatively the
red and uncoloured batter
and steam till mixture is used up.
Note:
Stir the mixture each time before pouring into the tin. Test each
layer is cooked before
making the next layer. You can use your fingertips to check if the
layer is cooked. It can
take more then the required 8 minutes. It is required to leave the
cake to cool down
completely before cutting and serving.
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