Pak Tong Koh

I had always wanted to try out making this Pak Tong Koh(白糖糕) recipe which I saw from a few of the "Local Kueh" recipe books that I had. But the fermentation time is really too long. You had to prepare the ingredients and let it rest undisturbed for about 8 hours before steaming. I just don’t understand why such a simple kueh need such long hour to ferment.


Until recently I came across a blog by Florence where she tried to make this kueh within 2 hours. Her recipe is almost the same as what I had from the recipe books but the only different step is she only let it fermented for 2 hours instead of the required 8 hours. So I decided to give it a try……and finally I managed to success in making it. This is one of the favourite kueh that my family loves. From the picture you might wonder why my Pak Tong Koh(白糖糕) is not white in colour…. That’s because I run out of white sugar so I replaced it with Coconut Sugar which is known as Gula Malaka or you can use Brown Sugar instead. Once again thanks Florence for sharing such a wonder tips for making this kueh.

Ingredients:
170g Rice Flour, sifted
150g White Sugar, Brown Sugar or Gula Melaka
360ml Water
3/4 Teaspoon Instant Yeast(Bake King brand)
1 Tablespoon Warm Water

Methods:
1. Combine the instant yeast with warm water in a small bowl and allow it to ferment for about 5-10 minutes(until you see alot of bubbles).
2. In meantime, combine rice flour with sugar and water and stir until it's well mixed.
3. Cook the rice flour mixture over low heat, keep stirring constantly till the mixture is slightly thicken(should be less than 5 minutes).
4. Strain the mixture into a big mixing bowl then let it cool in a basin of water then add in the yeast mixture and stir well.
5. Cover the mixture with clingwrap and set aside in a warm place for about 2 hours or more until you see alot of bubbles on the surface.
6. Pour the mixture into a lightly grease 7" square baking tin and steam over high heat for about 25 minutes.
7. Let it cool before cutting into serving pieces.