Chinese white honeycomb cake - pak thong koh version 3, yochana's/y3k

3 servings
20 min
20 min
Very Easy


Number of serving: 3
100 g cooled, cooked rice

½ Tbsp Chinese Wine Yeast

1 tsp sugar

½ Tbsp water

200 g castor sugar

400 ml water

3 blades of pandan leaves

80 g of the fermented kuih starter dough

1/4 tsp Alkaline water/ lye water or air abu

1 tsp cooking oil


  • Combine ingredients together in a big mixing bowl. Set aside.
  • Bring ingredients to a boil, then discard pandan leaves. Pour half portion into no. (1) and mix well.
  • Cool the remaining half portion for about 2 mins. before pouring into the rice flour mixture in the mixing bowl. Mix well, leave mixture to cool.
  • Add the 80 gm. of fermented kuih starter dough and sieve it. Let it ferment again for about 12 - 14 hours.
  • Add oil into the fermented mixture. Add alkaline water and mix well before pouring into a greased 10" round steaming tray. Steam for about 15 - 20 mins over medium heat.
  • Test with a skewer before removing from the steamer.


Chinese White Honeycomb Cake - Pak Thong Koh Version 3, Yochana's/Y3K, photo 1Chinese White Honeycomb Cake - Pak Thong Koh Version 3, Yochana's/Y3K, photo 2Chinese White Honeycomb Cake - Pak Thong Koh Version 3, Yochana's/Y3K, photo 3


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Thanks for posting. finally i found a good step by step recipe for pak tong koh. i am going to try it. thanks again. good humor too!

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Good shape

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Too much work and trouble

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