Add water to the coconut milk,
bringing it to 900 ml.
Mix the rice flour, sago flour and
salt in a bowl.
Add in coconut milk, a little at a
time and blend in until smooth.
Boil the sugar with the water and
screw pine leaves for 10 minutes.
Strain the syrup and add hot water
if necessary to bring it to 450 ml.
Pour the syrup into the flour
mixture, stirring all the time until it is well blended.
Divide the mixture into 4
portions.
Set aside one portion to remain
uncolored and drop a few drops of different food coloring to the
other portions.
Set aside 3/4 cup of the uncolored
mixture to be colored dark red for the top layer.
Grease an 18 cm diameter, 5 cm
deep round cake tin.
Place the tin in a steamer of
rapidly boiling water.
Pour 1/2 cup of a colored mixture
into the tin, and steam fro 5 minutes until set.
Pour over 1/2 cup of the uncolored
portion and steam until set.
Do the same for the third and
fourth portions, using 1/2 cup of batter and steaming till set each
time.
Keep alternating the colors until
all the mixture has been used up.
For the final uppermost layer, use
the dark red mixture.
Remove from steamer and leave cake
to cool for at least 7 - 8 hours.
Serves 6 - 8
Coconut water is usually thrown away but
the water of a young coconut has medicinal properties. A child down with
measles is given a drink of this water so that the spots will emerge
quicker and the child will recover faster.
