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

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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.