I know Ben. When he was in Malaysia he, without fail, will go look for recipe books to bring home … and for me to COOK! He always does that and I hate that because it adds so much pressure to me to make them. He thinks that I can make anything … oh yeah! oh sure!
So, I had no choice because he had been placing his “present” for me on my bedside table. I know it’s his subtle way to let me know that it’s there. So, I am forced to make just one item just to placate him. I made the Pak Thong Koh (Steamed Rice Cake). This is quite common in Chinatown and chinese bakeries like T&T and Maxim’s.
Pak Thong Koh is a sweet rice cake with a tangy flavour from the yeast action. It has a very unique springy texture. It is not overly sweet, just a hint of sweetness. Great for kids too because it does not leave a mess at all.
Making this is quite easy with very simple steps. However, it takes a lot of time because it takes 6-8 hours waiting for the yeast to make it rise.
The Pak Thong Koh turned out OK taste wise but I just could not make it as white as snow. The ones that I bought from the bakeries is really white. Do you have a tip on how to make it that white?
- 300g sugar
- 300ml water
- 3 screwpine leaves (Pandan)
For the Batter:
- 300g rice flour
- 1 tablespoon cornflour
- 250ml water
- 1 teaspoon instant yeast
- 1/8 teaspoon lye water (alkaline)
Click on the link below for the instructions.