Wednesday, November 5, 2008

Pak Tong Koh (Steamed rice cake)

For a while now that I've been trying to make this pak tong koh. All atempts with other recipes failed miserably, except for this time. Finally I'm successful! Thanks to Aunty Yochana for sharing her recipe. The fermentation took 3 days and the result was great. Below is the picture of the result. I did tried a second batch and tried to cut it down to 2 days. I also added coconut powder to get the coconut taste. After 2 days, I took a little out to steam to see if there is honeycomb or not. It didn't have any, so I waited another day before steaming. I think the longer the fermentation the more honeycombs in the cake. After waiting for another day, there were lots of honeycombs, but the taste was not as great as the first batch. Don't add too much lye water or it will make the cake brownish and taste weird. My next atempt will be to make this cake more springy. I want it to be more chewy.


Vicent said...

Can you post the recipe for steamed rice cake, Please? Thank you

ch3rri said...

Hi Vicent. You can find the recipe at Yochana's Cake Delight Blog. My recipe came from her blog. I just use more tapioca starch and reduce the rice flour. Maybe replace 15 gm of the rice flour for tapioca starch. Here is the link. . Good luck. Let me know if you have any questions. I will try to post my recipe later on. Thanks for visiting. :)

Sandi said...

Hi Cherri

Could you please post the recipe for steamed rice cake please? Thanks in advance.