Comments on: Steamed Rice Cakes (Pak Thong Koh)

By: Chow Times » Steamed Banana Cake

Chow Times » Steamed Banana Cake — Thu, 18 Sep 2008 02:47:47 +0000

[...] Steamed Rice Cakes (Pak Thong Koh) [...]

By: Chow Times » Moist Chocolate Cake

Chow Times » Moist Chocolate Cake — Thu, 18 Sep 2008 02:41:59 +0000

[...] Steamed Rice Cakes (Pak Thong Koh) [...]

By: Quinn

Quinn — Mon, 26 May 2008 04:09:27 +0000

Hi, my grandmother steamed this over rapidly vinegar-ed water.
Vinegar is the key to a white ‘pak thong koh’
She add a tablespoon of white vinegar into the steaming water.
And I’ve checked the internet for substitution, cream of tartar and white vinegar can be substituted interchangeably at a one to one ratio. What I would like to ask is that if you add 1 tsp of cream of tartar in the batter, wouldn’t the batter produce a sourish taste?
Thanks!

By: delia

delia — Mon, 14 Apr 2008 23:31:43 +0000

Hi Suanne,
Thanks for the prompt reply. Will try it out this weekend.

By: Suanne

Suanne — Mon, 14 Apr 2008 14:00:23 +0000

Hi Delia, I add the cream of tartar just before it goes to the steamer. But, I must tell you that it wont be as white as those you find in the stores, just not to disappoint you.

By: delia

delia — Mon, 14 Apr 2008 07:44:01 +0000

Hi Suanne,
I love eating this cake and would like to try your recipe. Since you mentioned you use 1 tsp of cream of tartar to get it white, then when do you add in this cream of tartar and to where? Hope you would be able to reply me soon. thanks!

By: suanne

suanne — Thu, 14 Feb 2008 15:31:20 +0000

Hi M. Lourdes, the heat from the boiling syrup alone will half cook the batter. You don’t need to cook the batter on the stove anymore. Just let it cool a bit before you add in the yeast.

By: M.Lourdes

M.Lourdes — Thu, 14 Feb 2008 12:47:14 +0000

Thks so much for the recipe. I was looking for it since 2005 when we went to Canton and eaten this cake in a restaurant.
Just need to know if the batter should be cooked after pouring the boiling syrup in it and for how long. Thanks for your quick reply as I would like to try it very quickly.

By: Steamed Rice Cake | Chow Times

Steamed Rice Cake | Chow Times — Sun, 10 Feb 2008 15:43:38 +0000

[...] Chinese New Year celebration, I also made a Steamed Rice Cake. This is slightly different from the Pak Thong Koh. Pak Tong Koh is leavened by yeast while this Steamed Rice Cake is leavened by double acting baking [...]

By: khan

khan — Tue, 05 Feb 2008 15:58:54 +0000

Thank you so much, I love your site. I was so excited when I saw this recipe! I’ll have to try making this.