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Pandan, Rose and Vanilla Steam Rice Cake

I have been trying to experiment and make kuehs (Nonya Desserts) lately. It has been on my mind to master some of them at least. Previously, I have tried making Ondehs Ondehs, and of course the Bubur Pulut Hitam. It just seems like such a challenge, but I do miss having them. It’s like a piece of home at home.

Making them also made me appreciate the simplicity of just heading out to the shops to grab a few of the kuehs for afternoon tea back in SG or KL. The challenge in making these kuehs is the lack of availability of fresh pandan leaves- often, I could only purchase it frozen and tasteless. I use pandan paste as a substitute but it really isn’t the same.

One of the kuehs that most children like is the 9 layer cake. I love to peel each layer and eat it slowly. Recently, I came across a similar recipe but uses rose water instead. In fact, it has 3 distinct flavours, using vanilla and pandan as well.

The final result was “ok”. I’m not sure why it feels a little thick or not as “smooth”. maybe I have added in too much flour. I would also add more rose water (adjusted recipe below)

Back to the kitchen for more testing!

Pandan Rose, and Vanilla 9 Layer Steam Rice Cake from “Little Nonya” 
600 grams rice flour
5 tbsp of tapioca flour
450 grams sugar
750 ml coconut milk
1800 ml water

1/4 tablespoon of rose water + few drops of red colouring
1 tsp of pandan paste
1 tsp vanilla extract

Combine flours, sugar and water. Add coconut milk and water till batter is form. Separate into 3 bowls.

Add vanilla extract to one. Pandan paste to another, and rose water  + red colouring in the 3rd.

Pour pink layer first in 9 inch by  9 inch tray. Steam for 5 minutes. Followed by white layer then green. Repeat each layer, steaming each for 5 minutes. Leave to cool before cutting it up.



7 thoughts on “Pandan, Rose and Vanilla Steam Rice Cake”

  1. Look at how pretty and fun and I love the texture to this. I have no idea where to start as for as making it but boy you can send some my way and I will gladly help you finish it off! Awesome! The colors are beautiful


  2. Wow, great job! I love eating this too but find it a bit tedious to make. For smoother bite, use less tapioca flour (tapioca flour makes it firmer). I think the one I made long long time ago was without tapioca flour. I should really make this again as my girls love kuih too.


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