娘惹九层糕 Nyonya Layered Kuih

将材料A煮成糖浆，放置一旁待冷。 2. 将所有材料B放在一个混合碗里，搅拌均匀。 3. 倒入CARNATION 淡奶精以及糖浆，搅拌均匀 成幼滑粉浆。 4. 将粉浆分成3份，拌入不同的颜色素。 5. 用油轻抹铁盘，预热2至3分钟，倒入半杯有色粉 浆在铁盘上，用中火蒸3分钟至凝固。 6. 倒入半杯另一种颜色的粉浆在上面，蒸3至4分钟 至凝固。重复上述程序至最顶一层。（最顶层为 鲜红色的粉浆），蒸约10分钟。（若要糕点幼滑， 打开锅盖，继续煮15至20分钟或至顶层看上去干 爽即可）。 7. 将糕取出，放置一旁待冷后方才切块食用。

Boil ingredients A into syrup. Leave aside to cool slightly. 2. Combine ingredients B in a mixing bowl, stir well. 3. Pour CARNATION Evaporated Creamer and syrup into the rice flour mixture. Stir to mix into a smooth batter. 4. Divide batter into 3 portions. Colour each portion with different colouring. 5. Lightly grease a tray with oil and heat up the tray for 2 - 3 minutes. Pour half-cup of coloured batter on the heated tray. Steam for 3 minutes over medium high heat until set. 6. Pour half-cup of another coloured batter over. Steam for 3 - 4 minutes or until set. Repeat until the last layer. (For the last top layer add bright red colouring to the batter). Steam for 10 minutes. (To have a nice smooth surface, open the steamer cover and continue to steam for 15 - 20 minutes or till the top layer looks dry.) 7. Remove kuih out once it is done and leave to cool completely before cutting into slices.