原料
A：150g 粘米粉 , 30g 绿豆粉， 400ml 椰浆, 160ml 水, , B：130g 细沙糖，150ml 水，盐 少许， 2片班兰叶, , A: 150g rice flour, 30g hoen kwe / mung bean flour (original colour), 400ml coconut milk, 160ml water, B: 130g fine sugar, 150ml water, pinch of salt, 2 pcs pandan leaves
步骤
1B 料煮滚，待冷。 A 混合，置一旁半小时 Mix together ingredients B and cook till sugar dissolved. Set aside to cool then discard pandan leaves. In another bowl, mix together ingredients (A), whisk till well blended then set aside for 30 minutes.
2把（1）和（2）拌匀，过筛。 Mix (1) and (2) together, whisk till well combined. Strain the mixture.
3分成两分，一分约550克加入红色素，另一分450克，白色。
4加热蒸锅，把蒸盘加热5分钟后，才倒入红色粉浆（110克），蒸5分钟。 Divide mixture into 2 equal portions, 1 portion add in red colouring (about 550g), the other portion for white colour (about 450g).
5第二层倒入白色粉浆，重复这步骤直到9层完毕。（每层以中火蒸5分钟，最后一层蒸5分钟后再打开盖子，继续蒸10分钟）。 Preheat steamer. Grease bottom and sides for pan with cooking oil, steam for 5 minutes to preheat. Pour 1 portion of red colour mixture into pan, steam for 5 minutes. Repeat this step for all other layers with alternate colours - red and white. All together 9 layers. Steam for additional 10 minutes for last layer. Cool completely before cutting.
