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Sung Koh Recipe

Sung Koh Recipe

Sung Koh Recipe

Ingredients :

    • Cooked rice – 50 g (cooked using more water for softer grains)
    • Castor (superfi ne) sugar – 1 tsp
    • Ragi (chow peang) – 1/2 piece, about 8 g, pounded
    • Water – 355 ml
    • Rice fl our – 250 g, sifted
    • Plain (all-purpose) fl our – 50 g, sifted
    • Yellow food colouring – a few drops
    • Castor (superfi ne) sugar – 150 g
    • Fruit salt – 1 Tbsp

Method :

    1. Combine cooked rice, castor sugar, ragi and 30 ml water. Mix well and leave in an airtight plastic container for 12 hours to ferment.
    2. Place fermented mixture into a blender (processor). Pour in half the remaining amount of water and blend until well combined.
    3. Pour mixture out into a bowl and mix in rice fl our and plain fl our. Stir in remaining water and strain into a clean mixing bowl. Cover with a damp tea towel and set aside for 3 hours.
    4. Stir in yellow food colouring, castor sugar and fruit salt and mix until well combined using a balloon whisk. Mix until sugar completely dissolves.
    5. Turn mixture out into a greased 22.5-cm round baking tin. Steam over medium heat for 20 minutes then increase heat and steam for a further 40 minutes. Slice and serve warm or cool.

Note : Ragi is a type of yeast. It is also known as jiu piah in Hokkien. You can buy them from some wet market stalls and Chinese herbal medicine shops.

Preparation time : 15 hours
Cooking time : 1 hour
Makes one 22.5-cm round cake