Ingredients

• List A:
• 340 g - wet rice flour or rice flour
• 225 g - sago flour
• 1/4 tsp - salt
• 855 ml (1.5 coconut) - coconut milk
• List B:
• 425 ml - water
• 450 g - sugar
• 8 - screw pine leaves (or 1 tsp vanilla essence)
• A pinch - red food colour

How to Make Nyonya Cakes with coconut milk

• Mix ingredients in list A, till smooth. Set aside.
• Boil ingredients in list B, till sugar dissolves, to make the syrup.
• 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 the batter into two portions.
• Set aside one portion (uncoloured) and add red colour to the other portion.
• Grease a round or square tin.
• Place it in a steamer and pour 140 ml of uncoloured batter into the tin.
• Steam for 6-8 mins.
• Then pour the red batter and steam for 6-8 mins.
• Keep alternating the batters and steam the layers till mixture is used up.
• Cool the cake completely before cutting and serving.