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Chakrey Chan

  INGREDIENT

  • 200g tapioca / sago starch
  • 100g rice flour
  • 500ml coconut milk
  • 300ml water
  • 240g sugar
  • food color

  RECIPE

  1. Dissolve sugar in hot water to make a syrup and pour in coconut milk.
  2. Mix in starches with a hand whisk.
  3. Divide mixture into 3 portions (~350ml each)
  4. Grease a smooth-based tin (about 10” diameter or square tin would be even better for cutting later!) and heat in the steamer.
  5. Pour in 1/3 of white layer (~110-120ml) and steam for 3-4 min on high heat.
  6. Alternate with colours and steam each layer 3-4 min until 9 layers have been created!
  7. Cool, oil surfaces, unmould and cut into pieces with greased knife.
  8. Wrap pieces with greased plastic to prevent sticking!
Source: http://www.chanbokeo.com/index.php?gcm=1411&grid=130995&gtop=5129