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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.  I knew making those really "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.  Hence I chose this fast way recipe for just 2-3 hours to ferment the dough and the result is not that bad too. 


PAK THONG KOH (STEAMED WHITE SUGAR CAKE) 
Recipe adapted from My Kitchen Snippets 

Ingredients
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 


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 1 ½ or 2 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!






21 comments:

  1. 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!

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  2. Mel, 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...

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  3. Very 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?

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    1. I dont think so of over mixing. Probably it is not fermented long enough.

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    2. I start mixing everything at 5pm and only steam it at 8.30pm. Thats mean I fermented the batter for 3 hours.

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  4. I 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!

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  5. Hi 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 !

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  6. Wow 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.

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  7. I 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!

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    1. Hi 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.

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  8. I may have eaten this before but couldn't recall :(
    Great yummy holey looking bites :D

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  9. My kids love love this! Looks easy to make!

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  10. you did great with this pak tong goh...the honey comb effect is really nice here. I like the brown sugar version too!

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  11. i've never heard of this before but i'd love to try it!

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  12. Hi Mel, this is my mum favourite kuih! Your PTK looks beautiful and successful!;)

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  13. Ooooo I think I havent eaten this in a while, thanks for sharing this easy way of making it. Must try one day.

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  14. Yum... I've bookmarked this long ago but never get on with it. Looks easy to make, and thanks for reminding!

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  15. Hi Mel,
    I 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!

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  16. 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 ;)

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  17. Wow! Your Pak Thong Koh looks perfect! Well done ! ;)

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  18. Hi Mel,
    Wow! Love the bee hive look in your pak thong koh.
    Tak boleh tahan, I'm going to make this tonight.. :D
    mui

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