原料
A：150g 粘米粉 , 30g 綠豆粉， 400ml 椰漿, 160ml 水, , B：130g 細沙糖，150ml 水，鹽 少許， 2片班蘭葉, , A: 150g rice flour, 30g hoen kwe / mung bean flour (original colour), 400ml coconut milk, 160ml water, B: 130g fine sugar, 150ml water, pinch of salt, 2 pcs pandan leaves
步驟
1B 料煮滾，待冷。 A 混合，置一旁半小時 Mix together ingredients B and cook till sugar dissolved. Set aside to cool then discard pandan leaves. In another bowl, mix together ingredients (A), whisk till well blended then set aside for 30 minutes.
2把（1）和（2）拌勻，過篩。 Mix (1) and (2) together, whisk till well combined. Strain the mixture.
3分成兩分，一分約550克加入紅色素，另一分450克，白色。
4加熱蒸鍋，把蒸盤加熱5分鐘後，才倒入紅色粉漿（110克），蒸5分鐘。 Divide mixture into 2 equal portions, 1 portion add in red colouring (about 550g), the other portion for white colour (about 450g).
5第二層倒入白色粉漿，重複這步驟直到9層完畢。（每層以中火蒸5分鐘，最後一層蒸5分鐘後再打開蓋子，繼續蒸10分鐘）。 Preheat steamer. Grease bottom and sides for pan with cooking oil, steam for 5 minutes to preheat. Pour 1 portion of red colour mixture into pan, steam for 5 minutes. Repeat this step for all other layers with alternate colours - red and white. All together 9 layers. Steam for additional 10 minutes for last layer. Cool completely before cutting.
