Nyonya Cake Recipe

• 340 g Rice Flour or Rice Flour (wet)
• 1-1/2 cup Coconut or Coconut Milk
• 225 g Sago Flour
• 1/4 tsp Salt
  
  For Syrup
• 425 ml Water
• 8 Screw Pine Leaves
• 1 tsp Vanilla Essence (optional)
• Red Food Coloring
• 450 g Sugar

• Mix rice flour, sago flour, coconut and salt. Keep it aside.
• Boil water, vanilla essence, screw pine leaves, and sugar, until the last one dissolves.
• Set aside the syrup to thicken and then strain.
• Transfer the hot boiled syrup gradually into the flour mixture, stirring it continuously, till it is well blended.
• Next, divide flour mixture into two portions.
• Keep aside one portion, which will be uncolored and mix red color in another portion.
• Grease a square or round tin.
• Keep it in a steamer and pour 140 ml of uncolored batter in the tin.
• Steam each layer for six to eight minutes.
• Pour alternatively colored and uncolored batter and steam till the mixture is dried up.
• Always stir the mixture before pouring it for steam. AT the same time, use your fingers to check that the previos layer is cooked, before adding the new one.
• Cool the cake completely before cutting and serving.