Comments on: Steamed Rice Cakes (Pak Thong Koh)

By: Chow Times » Chinese Sponge Cake

Chow Times » Chinese Sponge Cake — Thu, 14 Jan 2010 15:56:00 +0000

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

By: Chow Times » Chowtimes.com Turns Four

Chow Times » Chowtimes.com Turns Four — Tue, 05 Jan 2010 15:02:32 +0000

[...] Steamed Rice Cakes (Pak Thong Koh) – 62 comments [...]

By: Alice

Alice — Tue, 03 Nov 2009 01:01:38 +0000

Hi Suanne,

Thank you for sharing such a delicious and easy recipe. It was very successful but just only the colour of the Pak Thong Koh. I substitute lye water with baking powder.

Alice

By: Alice

Alice — Wed, 28 Oct 2009 02:27:49 +0000

Thanks Suanne. Start doing it now. Will keep you inform of the outcome. Alice

By: Suanne

Suanne — Tue, 27 Oct 2009 15:49:37 +0000

Hi Alice, you can substitute the lye water with baking soda or cream of tartar.

By: Alice

Alice — Tue, 27 Oct 2009 10:25:22 +0000

Hi…Could not find Lye water..can I ignore it? Thanks.

Alice

By: Suanne

Suanne — Wed, 07 Oct 2009 00:00:39 +0000

Hi Jon, chowtimes.com do have a sweet version of ‘bwut che go’ here: http://chowtimes.com/2007/05/12/steamed-red-bean-rice-cake-poot-jei-gou/. I hope this is what you are looking for.

By: Jon

Jon — Tue, 06 Oct 2009 22:40:44 +0000

Hiya guys,

Just wondering if you could help me out.. I’m looking for a recipe quite similar to the steamed rice cakes – they’re called or pronounced ‘hey (hay) barn’ and are traditionally made by the old grannies in the old school markets in Hong Kong or Malaysia…. If anyone also has the recipes for ‘bwut che go’ or ‘char gor’ I would be eternally grateful!! It’s the disadvantage of being a BBC – going to lose family recipes forever unless I get my act sorted!! Cheers

Jon

By: Marike

Marike — Wed, 12 Aug 2009 05:40:10 +0000

Mmm, I love bak tong goh…I can’t wait to try!

By: Suanne

Suanne — Tue, 30 Jun 2009 17:19:14 +0000

hi Stephanie, I had tried making this by substituting 1 teaspoon of cream of tartar for the lye water and it works.