Kuih making session

Does this look yummy?

Papa James trying out.

It was so hard to cut cos it was very sticky.

Trying to cut.....

Hoping that she can "steal" a piece n eat it.

Seeing mummy at work... The 2 kids were imagining to "ta" their bottle of "wine"!

Voila! The "jiu cheng gao" we made!

It was fun making this kuih although u have to be careful on the steaming time of each layers.

Here is the recipe that i use. - this is for a 9 inch square tray.

500g Tapioca Flour – 500 克木薯粉180g Rice Flour - 180 克 粘米粉800ml Coconut milk- 大概2 罐椰浆400g - 450g Sugar – 400克糖560ml - 750ml Warm water – 560 温水3/4 tsp Pandan Essence/paste – 香兰香精 – 大概 – 自己喜欢颜色- 3 种 -自己喜欢 1. Mix all ingredients together and divide batter into 3 equal portions. 2. Add pandan essence to one portion and red coloring to another portion. 3. Pour 1 layer of batter (about 1 cup) into greased pan and steam on high heat for 7 minutes. Alternate the different colours till you finish all the batter. 4. Steam the last layer for at least 10 minutes. 5. When the cake is completely cool, cut it with a plastic knife. 1 。所有原料混合在一起，鸿沟平等面糊分为3部分。 2 。新增香兰本质的一个部分和红色着色到另一部分。 3 。倒入1层的面糊（约1杯）到了油的锅和蒸汽的高温为7分钟。 不同的颜色轮流到您完成所有的面糊。 4 。蒸汽最后层至少10分钟。 5 。当蛋糕完全冷却，切塑料刀。