Kueh Genggang 三层糕 (3 Layer Cake)

Hubby had request for a 九层糕, so I told him, waaahhh, it might be a bit of challenge and it probably needs a lot of work as well... So he browse through my recipe book and saw this 三层糕 and he told me, "Make this then, it is easier, 3 layers!!"

And so I did... :-D

These 三层糕 are so fantastic and very delicious.

It is not too sweet and the smell of the coconut was great.

Not to difficult to do, good for lazy people like me... hehehe...

Kueh Genggang 三层糕 (3 Layer Cake)

This is the whole 三层糕. I was supposed to let it cool for 4-6 hours before removing from the tin. But I just couldn't wait to try the texture of the kueh. So there we have, the 三层糕!!

My girlfriend had came over to collect the tapioca cake and these freshly made 三层糕 as well.

She tried it and she loves it as well...!!!

Sorry, I couldn't help it but took quite alot of the pictures. I thought these kuehs are so colorful & nice... While I was cutting them into smaller pieces, I just had to try the bits & pieces.

Because the tin I used was rather small, i had some balance batter which I used the round mould to finish up the balance batter...

I had brought some of the kuehs for my friend & colleagues to try, they all love it. They say that the texture of the kueh was just nice and the fragrant of the kueh smells fantastic as well.

Hubby, he loves it too... And this time round, he asked me to make the 九层糕, since this 三层糕 was a success... Hmmmm, let me consider.... hahahaha....

The recipe:

500g tapioca flour

150g sago flour

50g mung bean flour (I used green bean flour)

800ml coconut milk

600g sugar (I used lesser sugar, about 500g)

6-7 pcs pandan leaves(tie into knots)

1100ml water

few drops of coloring

Method:

1. Mix water with sugar & pandan leaves, bring it to boil. Remove pandan leaves and set aside.

2. Combine all flours in a mixing bowl and add coconut milk, little by little, till well mixed and smooth. Gradually add in the sugar syrup and stir continously till well blended.

3. Divide into 3 portions, mix with green & red color respectively, leave the last portion as white color.

4. Grease a 9"x9" square cake tin and pour in the green color layer first. Steam for about 10mins. Then pour in the white mixture to steam and repeat for the 3rd layer(red). Steam the last layer for about 20mins to ensure it is completely cooked.

5. Leave it to cool completely for about 4-6 hours before cutting into pieces.

I had make half of the portion of this Kueh, and I used a rectangular tin plus the round mini mould. :)

I will be submitting this to : Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker