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Pak Tong Koh made easy (White Sugar Sponge)



125ml lukewarm water
1 tbsp sugar
1tsp instant yeast

300g rice flour
250ml water

275g sugar
375ml water
1 pandan leaf knotted.

Mixture showing bubbles after 1 hours


1. For the syrup, bring sugar, water and pandan leaf to a boil to dissolve the sugar. Allow to cool completely.

2. Combine (B) together to form a dough. Remove a piece of dough the size of a fist from the main dough. Put it in a saucepan and add about 125ml water.. Cook over low flame until it turns gluey and starchy; keep stirring as it is being cooked. Leave aside to cool completely, then mix well with the main dough ingredients (B) to form a flour paste. ( Paste should be watery)

3. Put lukewarm water in a bowl; add sugar and sprinkle with instant yeast. leave aside for it to forth, then add this to the flour paste. Blend well and set aside for 1 hours.

4. Combine sugar syrup with the flour paste and mix well. leave aside to rest for 10-15mins.

5. Pour into a  heated 22cm well greased square tray.

6. Steam cake over rapid boiling water over a moderate heat for 15 to 20 minutes.

7.Cut into serving pieces and rub with cooking oil to give it a glossy appearance when cool.

Note- Do NOT add oil to the flour mixture.  Rub oil to the cake only after steam to give it a glossy appearance.

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