Pak Tong Koh traditional
Pak Tong Koh Traditional. This traditional method of
making Pak Tong Koh takes about 5 days. It takes patience
and although the process of fermentation is long, it is worth the
Dough Preparation: ( Day1& 2 )
100 gm. cooked rice (boil and leave to cool overnight)
1/2 Tbsp wine biscuit
1 tsp. sugar
1/2 Tbsp. water
Mix all the above ingredients together and leave it to ferment for 2
days (48 hrs). Keep in a container, covered and let it ferment
in a dark cool place. After 48 hours, weigh out 60gm. and keep the
balance in the fridge.
Starter Dough: (Day3)
60 gm. of the fermented starter dough
100 gm. rice flour
Some plain water
Mix the starter dough and rice flour and if it is too dry, add
in some plain water. Put into a container, covered and let it
ferment again for another 16 - 18 hours. Weigh out only 80 gms. of
this starter dough.
Start making Pak tong Koh (Day 4)
220 gm. rice flour
30 gm. tapioca flour
280 gm. water
200 gm. castor sugar
400 ml. water
3 blades of pandan leaves (tied into a knot)
80 gm. of the fermented starter dough
1/4 tsp. Alkaline water/ lye water
1 tsp. cooking oil
(1) Combine ingredients (A) together in a big mixing bowl. Set
(2) Bring ingredients (B) to a boil, then discard pandan leaves.
Pour half portion into no. (1) and mix well. Cool the remaining half
portion for about 2 mins. before pouring into the rice flour mixture
in the mixing bowl. Mix well, leave mixture to cool.
(3) Add the 80 gm. of the fermented starter dough and sieve it. Let
it ferment again for about 12 - 14 hours.
Making Pak tong koh.. continue ( Day5)
(4).Add oil into the fermented mixture (3). Add alkaline water and
mix well before pouring into a greased 10" round steaming tray.
Steam for about 15 - 20 mins over medium heat. Test with a skewer
before removing from the steamer.
(5) Glaze the Pak thong Koh with some oil whilst still hot
and let cool well before cutting into pieces.
Back to Recipes Index