White HoneyComb Cake/Pak Tong Gou

"Pak Tong Gou" is basically White Sugar Cake in Cantonese. It is a popular and classic street food in Malaysia. It is a steamed white spongy cake that is springy and the texture resembles a honeycomb when sliced. This is one of the many simple joys of my favorite childhood snack.


1 cup sugar

2¼ cups rice flour

2 cups water

2 stalks of pandan leaves, knotted

1 tsp. pandan essense (if pandan leaves not available)

1½ tsp. instant yeast

2 Tbsp. lukewarm water

1 Tbsp. oil

A greased pan


1. Add rice flour into a mixing bowl, stir in half of the water and mix well.

2. Add sugar, pandan leaves or pandan essense and rest of water. Bring to a boil to dissolve the sugar. Remove from stove and let it sit to cool down slightly. Pour into the flour mixture and stir with well until a thick, gooey texture is achieved. Strain through a sieve and set aside.

3. Prepare yeast by adding water into a small bowl and sprinkle yeast on top. Let it sit undisturbed for about two minutes, then stir to dissolve the yeast. Set aside until the mixture becomes frothy. Note: If it does not bubble after five minutes, the yeast is no good as the water is either too hot or too cold. Discard and do it again.

4. Add the yeast mixture into the flour mixture and stir well to mix. Cover with a clean towel and keep in a warm place to allow the mixture to ferment between 5-8 hours. The mixture should be double in volumne and bubbly on the surface.

5. Add oil to the mixture and stir well. Pour into prepared tray and steam over high heat for 20-25 minutes. Allow cake to cook before slicing.

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