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Monday 25 August 2014

Pak Thong Koh (Steamed White Sugar Cake)

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! 

Recipe adapted from My Kitchen Snippets 

280 grms rice flour
280 grm sugar ( I used only 220 grm)
600 ml water
1 tsp dried yeast + 3 tbsp of lukewarm water
3 pandan leaves – knotted
½ tsp salt
½ tbsp cooking oil 


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!