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Malaysian Nyonya Cakes

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Malaysian Nyonya Cakes
  • 340 gm wet rice flour or rice flour
  • 225 gm sago flour
  • ¼ 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
  1. Mix till smooth. Set aside. Boil ingredients 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.
  2. Divide flour mixture into two portions. Set aside one portion (uncoloured) and add red colouring in another portion. Grease a round or square tin.
  3. 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.
  1. 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.
  2. It is required to leave the cake to cool down completely before cutting and serving.


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