This is my second round of making this Pak Thong Koh. The "traditional way" of Pak Thong Koh would take days (I think 4-5 days) but I'm not that kind of patient to wait for the dough to ferment that long. I found this fast way recipe that just took 2-3 hours to ferment the batter and the result is unbelievable good!
PAK THONG KOH (STEAMED WHITE SUGAR CAKE)
Recipe adapted from My Kitchen Snippets
Ingredients
280 grms rice flour
200 grm sugar (sweetness is just perfect)
600 ml water
1 tsp dried yeast + 3 tbsp of lukewarm water
3 pandan leaves – knotted
½ tsp salt
½ tbsp cooking oil
Method
In a mixing bowl add in rice flour and 300 ml water. Mix well and set it aside.
In a small saucepan, boil the balance 300 ml water, sugar, salt, and pandan leaves. Once boil remove the pandan leaves. Pour the syrup right away inside the rice flour mixture and leave it aside to cool.
Dissolve the yeast in the lukewarm water and pour it into the cool rice flour mixture. Stir well and cover and let it ferment for 2 to 3 hours or until small and tiny bubbles appears on top of the batter.
Prepare the steamer; bring the water to rapid boil. Grease and pre-heat an 8” baking round or square tray.
Add in ½ tbsp of vegetable oil to the mixture, stir well and pour into the heated tray and steam for 20-25 minutes or until skewer comes out clean when tested.
Cut and serve once it is cool.
Just make sure that after the 2 hours fermentation of the rice batter that has small bubbles surface on top. If you don't see any that's mean your yeast might have expired or your water might be too hot when you dissolve the yeast in.
I think this steamed cake is so easy to make; mix everything and let it sit to ferment and then steam and you can have your "Pak Thong Koh" to enjoy!
wow wow! look at the comby-honey , honey-comby or comby-comby (however way u like) innards u have! i love the sticky sticky chewy chewy look.... saw it on Facebook the other day and wondered when i would see your recipe... great you now issued it!
ReplyDeleteMel, this is an interesting cake. I don't think I have eaten it before but I have seen something with that honey-comb structure. I am sure it is a delicious cake, I like yeasty things hee..hee...
ReplyDeleteVery nicely done! I have tried once before and it didn't have all the holes like yours! Must be over mixing when adding the oil?
ReplyDeleteI dont think so of over mixing. Probably it is not fermented long enough.
DeleteI start mixing everything at 5pm and only steam it at 8.30pm. Thats mean I fermented the batter for 3 hours.
DeleteI love Malaysian delicacies. This one is similar to puto, a steamed Filipino rice cake that I still have to learn to make. It looks so delicious. Love the photos, Mel!
ReplyDeleteHi Mel, I used to eat this pak thong koh when I was young. Mostly bought from the kueh stall in the wet market. The white glossy top layer ... Sometimes tasted slightly sourish + sweetness ... not sure if it's because not so "fresh" ... hee hee those were the days !
ReplyDeleteWow Mel, your pak thong Koh looks superb! I never even dare to attempt this kuih but after looking at your recipe, it doesn't seems so daunting to make anymore. I loved the honeycomb texture. Well done! You must be very happy.
ReplyDeleteI love pak thong koh! I also love wong thong koh ^^ wonder if all you need to do is just to swap the white sugar to brown, and you'll get wong thong koh? ^^ your pak thong koh looks absolutely perfect, mel!
ReplyDeleteHi Hui, oh....you love pak thong koh too? Yes, as for the wong thong koh, just use the brown sugar instead of white ones. This recipe is easy to make and I love it too. I find the kuih taste better after the next day.
DeleteI may have eaten this before but couldn't recall :(
ReplyDeleteGreat yummy holey looking bites :D
My kids love love this! Looks easy to make!
ReplyDeleteyou did great with this pak tong goh...the honey comb effect is really nice here. I like the brown sugar version too!
ReplyDeletei've never heard of this before but i'd love to try it!
ReplyDeleteHi Mel, this is my mum favourite kuih! Your PTK looks beautiful and successful!;)
ReplyDeleteOoooo I think I havent eaten this in a while, thanks for sharing this easy way of making it. Must try one day.
ReplyDeleteYum... I've bookmarked this long ago but never get on with it. Looks easy to make, and thanks for reminding!
ReplyDeleteHi Mel,
ReplyDeleteI have not eaten pak tong koh in ages. I once made it, more than a decade ago! I just realized it was that long! Yours looks wonderful and am making me crave for a slice!
The PTK look great! Thanks for the shoutout and trying it out. It has been awhile since I made this. Is time to make some again ;)
ReplyDeleteWow! Your Pak Thong Koh looks perfect! Well done ! ;)
ReplyDeleteHi Mel,
ReplyDeleteWow! Love the bee hive look in your pak thong koh.
Tak boleh tahan, I'm going to make this tonight.. :D
mui
I have made the Pak tong koh and tasted nice, but curious why the bottom part is lightly hard?
ReplyDeleteDid you give the batter a good stir before you pour into the heated tray before steaming?
DeleteFollowed your recipe. It was absolutely delicious! Thanks for sharing.
ReplyDelete