Taro Red Bean Layered Kuih - 芋茸红豆糕

At first browse through this recipe, I found it quite complicated. But once i have organised the required ingredients orderly, it took me less than half an hour to make this beautiful kuih (excluding the steaming time).

 I brought some for my " taiji rouli qiu"（太极柔力球）members. I got good feed back from them. 

I like the texture of the kuih. And it is not very sweet just nice for my taste bud.  It is an ideal snack for afternoon tea.

Recipe: adapted from "Old-Fashioned Kuih-Muih" - by Wong Sip Moi

Ingredients:  

Red Bean Layer  A:

90g rice flour

70g tapioca flour

150g mashed taro, i.e. peeled, steamed  and mashed, weigh to get 150g only.  (I used sweet potato)

200ml concentrated coconut milk ( i used Kara brand packet coconut milk)

150 ml water

Red Bean Layer B:

140g caster sugar

250g water

1/4 teaspoon salt

2 pieces of pandan leaves (Screw Pine leaves) , knotted

Red Bean Layer C:

150g pre-cooked red bean  (divide into 2 portions,  75g each)

Pandan Layer D: (Green layer)

30g rice flour

40g tapioca flour

75 ml pandan juice (add some water blend with pandan leaves, strain and weigh to get 75ml only)

100ml concentrated coconut milk

Pandan Layer E:

70g caster sugar

100 ml pandan juice

1/8 teaspoon salt

Method:

1)  Combine ingredients A together into a big mixing bowl.

2) Bring  ingredients B to a boil, discard pandan leaves.  Pour mixture into (1), mix well, strain.  Divide into 2 equal portions, add in red beans to each portion. Leave aside.

3)  Combine ingredients D together and strain. Leave aside.

4)   Bring ingredients E to a boil.  Add mixture to (3), mix well.

5)  Line an 8" x8" square baking pan with heat proved plastic wrap.  Pour in one portion of (2), steam for 5-8 minutes. Pour in (4) steam for 5-6 minutes.  Lastly pour in the remaining  portion of (2). Steam for 20-25 minutes.

6)  Allow kuih to cool.  Cut with plastic knife.