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Pak Tong Koh made Simple


170g sieved rice flour
130 - 150g castor sugar
360ml water

 3/4 tsp instant yeast
1 tbsp warm water
1 tbsp sugar

1. Mix (B) and leave aside for 10 minutes for use later
2. Mix (A) together well and cook over slow heat stirring all the time till a little thicken (this process should not be more than 5 minutes otherwise the mixture will have sago pearls forming). The mixture should be thick and watery but not dough state so you can state, so you can sieve it.
Sieve this mixture into a big mixing bowl and cooled it in a basin of water.
3. Mix (1) and (2) together and blend well. Cover the mixture with glad wrap and prove in a warm place for 1 - 2 hours. When the mixture show signs of bubbles all over the surface then it is ready for steaming.
4. Pour the ready batter into a 19.5cm x 19.5 cm greased pan and steam on high heat for 20 -25 minutes.
5. 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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