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

Name: Chinese white honeycomb cake - pak thong koh version 3, yochana's/y3k
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings
Cuisine: en
Ingredients: 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

Other

3 servings

20 min

Very Easy

(4.6/5 - 14 votes)
3
3

Add to favorite Send this recipe to a friend Ask a question to the author Print this page

Ingredients

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

Preparation

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.

Report a mistake in the recipe text

WWendyywy