Layer Kuih Bengkar
Ingredients
Palm sugar layer ingredients:
60g rice flour
30g plain mung bean flour (Hoen Kwe flour)
100ml MARIGOLD Evaporated Creamer
100ml water
½ tsp salt
Palm sugar syrup ingredient:
200g palm sugar
100ml water
2 screw pine leaves, knotted
Pink layer ingredients:
60g rice flour
30g red mung beans flour (red Hoen Kwe flour)
½ tsp fine salt
100ml MARIGOLD Evaporated Creamer
100ml coconut milk
200ml water
100g fine sugar
Lightly grease a 10 x 4 inches loaf pan
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Cook palm sugar, screw pine leaves with water until dissolves.
Sieve out palm sugar syrup and keep aside 200ml palm sugar syrup. Keep the rest for other uses.
Combine palm sugar layer ingredients together with palm sugar syrup.
Sieve and leave mixture to stand for at least ½ hour.
Do the same for the pink layer except add in sugar after sifting mixture.
Cook palm sugar layer mixture over low heat, stirring until mixture thickens but still in pouring consistency.
Remove and spoon mixture into the prepared pan.
Smoothen the top and cover loosely with foil. Steam it over boiling water for 15 minutes.
In the meantime, cook the pink layer until it thickens but still in pouring consistency.
Pour mixture over the palm sugar layer, cover and steam for 25 minutes.
Leave it to cool completely before cutting.
Use a plastic knife to cut the kuih so that it will not stick to the knife.
