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.
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.
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.