Steamed Sticky Rainbow Layer Cake aka Kuih Lapis Pelangi

Ingredients:
250g Rice flour
250g Tapioca flour
500ml Coconut cream
2-1/2 cup Castor sugar (500g)
6-1/2 cup water
1/2 tbsp salt
4-6 Screwpine leave ~ tied knot
Food coloring ~ Violet/Blue/Green/Yellow/Orange/Red

Directions:

1. In a pot boil coconut cream, water, sugar, salt & screwpine leaves together till sugar dissolved.  Turn off heat, discard pandan leaves & set aside to cool.
2. Mix tapioca & rice flour together & gradually blend well into the coconut liquid.  Then strain mixture through a sieve to ensure it is free from lumps.
3. Divide mixture in six equal portions (each weight 454g) & add desire color into one portion each.
4. Grease a 7" square or round cake pan & place in steaming pot for few mins over high heat.
5. Pour about 100-125ml of violet liquid into the heated pan & steam at high heat for about 7-10 mins or until batter is cooked.
6. Repeat the procedure, alternating until all the batter is used up.  Remember to stir the batter every time before pouring out the liquid of steam each time.
7. Leave the steamed sticky rice cake to cool completely after steamed and invert the cake pan to knock out the cake.
8. Grease knife with little oil before cutting.  You may also brush a little oil on the surface as gloss finishing.

Original Recipe

500g rice flour

500g tapioca flour

1000ml coconut cream

5 cup castor sugar

13 cup water

1 tbsp salt

Screwpin leave

Food colors

Classic Chocolate Chip Cookies

Source: Anna Olsen

Ingredients:
125g unsalted butter ~ room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg ~ room temperature
1 tsp vanilla extract
1-1/4 cup AP flour
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
1-1/2 cup chocolate chips
1 cup lightly toasted, coarsely chopped pecans ~ I use peanuts

Directions:

1. In a large bowl, cream butter with brown & granulated sugar together well.  Beat in the egg & vanilla extract.
2. Sift the flour with cornstarch, baking soda & salt into the butter mixture.  Stir until blended.  Stir in the chocolate chips & chopped pecans/peanuts.
3. Use a small ice-cream scoop, scoop spoonfuls of dough & shape it into a ball.  Place onto a parchment-lined baking tray.  Chill the scooped cookies for at least an hour.  (Once chilled, the cookies can be frozen for baking later)
4. Preheat the oven to 180 deg C. Arranges the chilled scooped cookies on parchment-lined baking trays, leaving 3" between the cookies.   Bake for 15-18 mins, until browned around the edges.  Cool the cookies on the baking tray

Note: If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray & let them thaw for 20 mins at room temperature before baking as above.