Author name: ratisfusionkitchen

This 9 layered cake is very popular in south eastern countries, every country has its own take on this. Mostly its pandan flavour based. The proof of a good made KUE is the ability to peel off the layers. This traditional cake is easy, but a little time consuming. 7 mins between each layer, and a final 25 mins to finish off. The texture will be glutininous and a bit sticky. This kue uses no oil. Its available at most markets and bakeries. Cut into slices and wrapped neatly in plastic. The satifaction in making it at home is awesome. Pls do try it. Because I made it with mocha flavours, it resembles the goan cake Bebenica. But I understand that Bebenica is baked. This is steamed. Recipe credits go to my son Karan who made it for his youtube channel: https://youtu.be/0Y1lxTavKRg I will share the step by step photos in comments. Ingredients Method Mix together tapioca flour, all purpose flour and sugar and salt, and vanila powder. Now mix coconut milk and water, and add to the dry ingredients slowly, mix well till it forms a smooth batter. (can strain to make sure there are no lumps). Divide the batter into 3 bowls. Following the ratio 2:1:1. Now keep the bigger bowl aside. Into remaining 2 bowls add diluted coffee and diluted cocoa powder. Grease a rectangular container properly. Heat a steamer, when its hot, place the container in it, and put 2 ladles of chocolate batter. Cover and steam for 7 mins. Next add 2 ladles of white batter. Steam for 7 mins. Now add 2 ladles of coffee batter. Steam for 7 mins. Keep alternating flavours till the last layer. Steam for 25 mins. Remove the container and let it cool completely for few hrs, gently loosen it with a spatula and overturn on a chopping board which is covered with a plastic sheet (important). Next wrap the knife in a plastic and then cut the slices (we find this easier). Can try greasing the knife too. Enjoy!