Images of the most superb Malaysian Layer Cakes are to be seen in AirAsia's In-flight magazine "Travel 360" 2011. February Edition. The images are just so varied and colourful and you feel that you could peel the layers out of the page and enjoy with the paid for in-flight 3 in 1 coffee!



Ingredients:
  • 340 g (12 oz) Rice Flour
  • 360 ml (1½ cup) Coconut Milk
  • 225 g (8 oz) Sago Flour
  • ¼ tsp Salt
  • 425 ml (1 4/5 cup) Water
  • 8 Screw Pine Leaves
  • 1 tsp Vanilla Essence (optional)
  • Red Food Colouring
  • 450 g (1 lb) Sugar

Method:
  1. Mix the flours, coconut milk and salt. Leave it aside.
  2. Boil some water and add the vanilla essence, screw pine leaves, and sugar and simmer until all the sugar is dissolved.
  3. When the syrup has thickened, strain it through muslin cloth.
  4. Transfer the hot boiled syrup gradually into the flour mixture, stirring it continuously, till it is well blended.
  5. Divide the flour mixture into two portions.
  6. To one portion add some red food colouring, the other leave uncoloured.
  7. Grease a cake tin.
  8. Place the cake tin in a steamer and pour 140 ml of the uncoloured batter into the tin.
  9. Steam this first layer for six to eight minutes.
  10. Check that the layer is cooked then add 140 ml of the pink coloured layer, mixing the batter well before adding and steam this similarly.
  11. Repeat alternating the coloured layers until finished.

Cool before serving.
Diners generally peel off each layer to eat this cake so children will love this.