This recipe was adapted from Florence blog with minor modifications. I read this was a better recipe from the comments of the readers.
This time I used half of the recipe and followed exactly the recipe, but after three hours there were some bubbles but not enough. I guessed it was because of the cold weather. I decided then to put the dough batter inside my car and parked the car under the sun to gather more heat. True enough, bubbles were seen over all the surface then.
Some readers suggested adding coconut milk or Pandan juice maybe will try that next time
Ingredients:
(A)
170g sieved rice flour
130 - 150g castor sugar ( I used less than 130 and is still sweet)
360ml water
(B)
3/4 tsp instant yeast
1 tbsp warm water
1 tbsp sugar
Bubbles after putting the dough mixture in the car parked under the sun for more heat.
Method:
1. Mix (B) and leave aside for 10 minutes for use later
2. Mix (A) together well and cook over slow heat stirring all the time till a little thicken (this process should not be more than 5 minutes otherwise the mixture will have sago pearls forming). The batter should be thick and watery but not dough state, so you can sieve it.
Sieve this mixture into a big mixing bowl and cooled it in a basin of water.
3. Mix (1) and (2) together and blend well. Cover the mixture with glad wrap and prove in a warm place for 1 - 2 hours. When the mixture show signs of bubbles all over the surface then it is ready for steaming.
4. Pour the ready batter into a 19.5cm x 19.5 cm greased pan and steam on high heat for 20 -25 minutes.
5. Cut into serving pieces and rub with cooking oil to give it a glossy appearance when cool.
Note- Do NOT add oil to the flour mixture. Rub oil to the cake only after steam to give it a glossy appearance.
Please visit my website for more details ...Pak Tong Koh made simple
or another almost similar method Pak Tong Koh made easy
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