Chinese · Dessert
Layered Steamed Rice Cake
A Chinese steamed layer cake (kuih lapis-adjacent, built on Cantonese nin gou technique) made by stacking thin alternating sheets of pink coconut-milk batter and brown sugar batter, each steamed just until set before the next is poured on top, producing a chewy, striped, jelly-like rice cake sliced and finished with toasted coconut.
$1
20 minsPrep
32 minsCook
72 minsTotal
MediumLevel
Nutrition per serving
392Calories
3.8gProtein
12.2gFat
68.4gCarbs
26.4gSugar
2.1gFiber
11mgSodium
0mgChol
10.4gSat Fat
177mgPotassium
22mgCalcium
1.3mgIron
0mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Tsingtao Beer
local
Jasmine Green Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Whisk the glutinous rice flour, rice flour and tapioca starch together in a bowl, then divide the dry mix evenly into two bowls.
2
In a small pot, dissolve the white sugar into 30g water and the coconut milk, then cool to room temperature; in a second pot, dissolve the brown sugar into the remaining 30g water and cool.
3
Pour the coconut-sugar liquid into one bowl of flour mix and whisk to a smooth, lump-free batter; tint it pale pink with a drop of food colouring. Pour the brown sugar liquid into the second bowl of flour mix and whisk smooth.
4
Set up a steamer with water at a rolling boil and lightly oil a small heatproof dish (about 10cm).
5
Ladle a thin layer (roughly 2-3 tablespoons) of the pink batter into the dish and steam, covered, for 4 minutes until just set.
6
Ladle an equal-sized layer of the brown sugar batter directly over the set pink layer and steam for another 4 minutes.
7
Continue alternating thin layers, steaming each for 4 minutes until just set, until all batter is used, finishing with 6-8 layers total.
8
Steam the final layer for a full 6 minutes to ensure the whole cake is cooked through, then remove and cool completely in the dish, at least 20 minutes, before unmoulding.
9
Slice into pieces with a wet knife and scatter toasted desiccated coconut over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Glutinous Rice Flour, sifted
- 30g30g Rice Flour, sifted
- 10g10g Tapioca Potato Starch
- 30g30g Sugar White
- 20g20g Brown Sugar, dissolved in water
- 70g70g Coconut Milk
- 60g60g Water, divided between plain and brown sugar layers
- 1g1g Food Colouring, pink, a few drops
- 10g10g Coconut Desiccated, toasted, for serving, 1
