Thursday, July 9, 2009

Pak Thong Koh (Steamed Rice Cake)

Since a few of you requested for this recipe, I decided to make it again. It will take a few days of fermenting but it's very easy to make. This taste better than the one at the supermarket since it's not overly sweet. This recipe came from Auntyyochana. I modified it a little to fit my taste. If you do this right you should get lots of honeycombs in the cake. :)



Step 1: Starter Dough

100 gm cooked rice (cooled)
1/2 tbsp ragi (chinese yeast ball pound into powder)
1 tsp sugar
1/2 - 1 tbsp water

Mix everything together and let it ferment for 2 to 3 days (48 hrs). The rice should be soften bye then.

Step 2: Kuih Dough

60 gm of starter dough
100 gm rice flour
some water about 1/3 cup

Mix everything together to form a dough. The dough should not be too wet or too dry. It should be paste like. Let it ferment for a day or 18 hrs.

Step 3: Flour Mix

220 gm rice flour
30 gm tapioca starch (add a little more if you want cake to be more springy. I used 40gm)
280 ml water

Mix everything together until smooth and set aside.

Step 4: Sugar + Flour Mix

180 gm sugar
400 ml water
3-4 blades pandan leaves tied in knots

1. Bring this mixture to boil and remove the pandan leaves afterward.
2. Pour half of this into the flour mixture and stir. Let the other half of the sugar mixture to cool for about 2 minutes before pouring it in the flour mixture.

Step 5:

Measure out 80 gm kuih dough and mix it in the cooled sugar flour mixture.

Mix well and let it ferment a day or just 14 hrs. Best way to tell if the mixture is ready or not is to gently stir the mixture to see if there are bubbles coming up or not. Usually when it's ready you will see tiny bubbles.

Step 6:

1/4 tsp lye water
1 tsp water

Add lye water and oil in the flour mixture and stir well.

Heat water for steaming. Grease a 10" pan and heat up for 1 minute before pouring the flour mixture in. Remember to give the flour mixture a good stir before pouring in pan.

Steam in medium heat for 20-30 minutes until done. Leave cake to cool a little before cutting. The cake taste better when it's cooled...but warm is still good since it's softer.

8 comments:

My Taste Heaven said...

Used to love Pak Thong koh when I was a kid. Yours looks good !

xoladiihoneyxo said...

mmMmm... YUMMY!!!! =]

hey, I have the same glass bowl thing! haha.

Amy Nguyen said...

Hi, what is the difference between this and the Banh bo recipe...they seem very similar

ch3rri said...

Hi Amy. This is very similar but this one is the chinese version with no coconut milk. The texture is a little different too. This one is not as chewy as the other one.

Amy Nguyen said...

Thank you Cherri. Amy

RoGia & GerNell said...

what is ragi and lye??

Anonymous said...

Is Chinese yeast ball the same as Chinese wine yeast ball?

ch3rri said...

yes. it the same