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Pak Tong Koh Recipe

Pak Tong Koh Recipe

Pak Tong Koh Recipe

Ingredients :

    • Rice fl our – 300 g, sifted
    • Water – 750 ml
    • Sugar – 330 g
    • Dry or easy-blend yeast – 1/2 Tbsp
    • Warm water – 125 ml

Method :

    1. Grease a 22-cm round cake tin with corn oil and set aside.
    2. Put sifted rice fl our into a mixing bowl with 250 ml water and knead into a soft dough. Take 50 g of dough and place in a small saucepan with 125 ml water.
    3. Stir with a wooden spoon until paste dissolves, then cook over low heat, stirring constantly until a thick sticky paste forms. Let it cool, then add to remaining uncooked dough. Mix well.
    4. Stir 30 g sugar and yeast into warm water and add to fl our mixture. Cover and leave to proof for 11/2 hours until foamy.
    5. Meanwhile, put remaining water and sugar in a saucepan and cook over low heat until sugar dissolves and liquid boils. Let syrup cool, then mix with rice fl our mixture. Blend well and let stand for 12 minutes.
    6. Pour mixture into prepared cake tin. Steam covered over rapidly boiling water for 20 minutes or until cake is well-risen and fi rm. Cool and cut into diamond-shaped pieces to serve.

Note : To prevent water vapour from dripping onto the cake, wipe steamer cover and wrap with a large tea towel before steaming. Ensure that the ends of the towel are not hanging down over the fl ames as it may catch fire.

Preparation time : 30 minutes
Cooking time : 50 minutes
Serves 8