Steamed Rainbow Layer Cake

• A
• 410 g rice flour
• 190 g tapioca flour
• 1 teaspoon salt
• 1/2 liter coconut milk
• 400 ml water
• B
• 500 g caster sugar
• 200 ml coconut milk
• 1/2 liter water
• 2 screwpine leaves, knotted

1. Combine (A) together and sieve mixture into a large bowl.
2. Combine (B) into a pot and bring to a boil. Slowly add to sieved (A) mixture and stir well.
3. Divide into 12 equal portions and colour each portion to your liking.
4. Get ready a steamer and fill it to the maximum with water. Bring to a rapid boil over high heat.
5. Line a 9inch square tin with cling film.
6. Pour 1 portion of batter into the tin. Cover and steam over high heat for 5-6 minutes or till no longer sticky. Repeat the method, layering it layer by layer as you go on.
7. After the last layer is steamed, steam the entire thing for 20 minutes Remove, let cool and pop out of the tin.
8. Cut with a knife wrapped in clingfilm.
9. PS: always check there is water in the steamer, especially when you are going to let it steam for the 20 minutes.
10. This should be consumed the day it is made as refrigeration ruins its texture.

rice flour, tapioca flour, salt, coconut milk, water, coconut milk, water, screwpine

Taken from www.food.com/recipe/steamed-rainbow-layer-cake-199266 (may not work)