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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 efforts

Starter 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)
Ingredients (A):
220 gm. rice flour
30 gm. tapioca flour
280 gm. water

Ingredients (B):
200 gm. castor sugar
400 ml. water
3 blades of pandan leaves (tied into a knot)

Ingredients (C):
80 gm. of the fermented  starter dough

Ingredients (D):
1/4 tsp. Alkaline water/ lye water
1 tsp. cooking oil

(1) Combine ingredients (A) together in a big mixing bowl. Set aside.
(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.


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