Friday, July 30, 2010

Pak Tong Kou (Steamed White Cake)

280g rice flour
280g sugar
600ml water
3 pandan leaves, knotted
1 tsp dried yeast
1/2 tsp salt
1/2 tbsp cooking oil

  1. Add 300ml water to the rice flour and mix well.
  2. Boil sugar with 300ml water, salt and pandan leaves. When boiling, pour syrup into rice flour mixture. Stir well and strain mixture. Leave aside to cool.
  3. Dissolve 1 tsp yeast in 2 tbsp lukewarm water and add to cooled rice mixture. Stir well, cover and leave to leaven for 11/2 to 2 hours till small tiny bubbles appear.
  4. Grease and preheat a 30 cm round tray in steamer.
  5. Add 1/2 tbsp oil to leavened mixture, stir well and pour into heated tray. Steam for 20 minutes

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