Ingredients:

• List A:
• 340 g – wet Rice flour or Rice flour
• 225 g – Sago flour
• 1/4 tsp – salt
• 855 ml (1.5 Coconut) – Coconut Milk
• List B:
• 425 ml – water
• 450 g – Sugar
• 8 – screw pine leaves (or 1 tsp vanilla essence)
• A pinch – red food colour

Method:

1. Mix ingredients in list A, till smooth. Set aside.
2. Boil ingredients in list B, till sugar dissolves, to make the syrup.
3. Leave the syrup to thicken a bit, then strain.
4. Pour the hot boiled syrup gradually into the flour mixture, stirring all the time, till it is well blended.
5. Divide the batter into two portions.
6. Set aside one portion (uncoloured) and add red colour to the other portion.
7. Grease a round or square tin.
8. Place it in a steamer and pour 140 ml of uncoloured batter into the tin.
9. Steam for 6-8 mins.
10. Then pour the red batter and steam for 6-8 mins.
11. Keep alternating the batters and steam the layers till mixture is used up.
12. Cool the cake completely before cutting and serving.

Recipe courtesy of Sudha Mohan