👨‍🍳 Instructions

1. 1

   In a large bowl, whisk together glutinous rice flour and rice flour.

   💡 Tip: Ensure no lumps remain.
2. 2

   In a saucepan, combine coconut milk, water, sugar, and salt. Heat gently until sugar dissolves. Do not boil.

3. 3

   Gradually pour the warm coconut milk mixture into the flour mixture, whisking continuously until a smooth batter forms.

   💡 Tip: This process helps to prevent lumps.
4. 4

   Divide the batter into two portions. Leave one portion plain and add pandan extract to it. To the other portion, add pandan extract and a few drops of pink/red food coloring.

5. 5

   Grease a 8-inch square steaming pan. Steam the pan for 5 minutes before adding the first layer.

6. 6

   Pour a thin layer of the plain batter (about 2-3 tablespoons) into the steamed pan. Steam for 5-7 minutes until set.

7. 7

   Pour a thin layer of the colored batter. Steam for 5-7 minutes until set.

8. 8

   Repeat layering, alternating between plain and colored batter, steaming each layer until the pan is full.

   💡 Tip: Ensure each layer is cooked through before adding the next.
9. 9

   Once all layers are added, steam the kueh for a final 20-30 minutes until firm and cooked through.

10. 10

    Let the kueh cool completely in the pan before slicing with a plastic knife or oiled knife to prevent sticking.

    💡 Tip: Cooling is crucial for clean cuts and texture.