Ingredients:
130g Rice Flour
55g Tapioca Flour
170g Caster(superfine) Sugar
250ml thick Coconut Cream (This dessert sets much better is you use thick coconut cream, so it is important to buy a good quality brand)
1 1/2 teaspoons Coconut essence
Red food colouring
Green food colouring
Methods:
Combine the rice flour, tapioca flour and sugar in a bowl. In another bowl, mix together the coconut cream, coconut essence and 375 ml of cold water. Make a well in the centre of the flour, pour in the liquid and whisk together gently to remove any lumps and make a smooth batter. Strain
Divide the mixture equally into three portions. Leave one quantity white. Using a few drops of food colouring, tint one of the remaining quantities pale pink and the other pale green. Lightly grease and line the base of a rectangular cake tin measuring 22 X 9 cm.
Put the cake tin in large bamboo steamer and sit the steamer over a wok of simmering water. Pour in about 125ml of white mixture, put the lid on and steam for 8-10minutes, or until the mixture sets. Repeat with a layer of green. Continue cooking 125ml quantities in altering colours until you reach the final layer (you should have 6 layers altogether). Steam the final layer for 10-15 minutes.
Remove the tin from the steamer and allow the dessert to cool in the tin. When cool, run a knife around the edge of the tin and flip out out the dessert onto a plate. Remove the paper from the base and cut into slices with a sharp wet knife. This is best stored at room temperature; it will harden if put in the refrigerator.
Source: Wok it