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

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