Monday, September 24, 2007

Pak tong koh

Pak Tong Koh , made this , found the recipe from here. Taste so wonderful.

170g sieved rice flour

130 - 150g Castor sugar

360 ml water

3/4 tsp instant yeast
1 tbsp warm water

1. Mix (B) and leave aside for 10 minutes for use later

2. Mix (A) together well and cook over slow heat stirring all the time till a little thicken (this process should not be more than 5 minutes otherwise the mixture will have sago pearls forming). Sieve this mixture into a big mixing bowl and cooled it in a basin of water.

3. Mix (1) and (2) together and blend well. Cover the mixture with glad wrap and prove in a warm place for 1 - 2 hours. When the mixture show signs of bubbles all over the surface then it is ready for steaming.

4. Pour the ready batter into a 19.5cm x 19.5 cm greased pan and steam on high heat for 20 -25 minutes.5. Cut into serving pieces when cool


Retno Prihadana said...

Hmmm it´s new for me. I haven´t had this before. Looks sweet.

Everything4sweets said...

Hi Retno, this is kueh apem, but I guess malaysian and singaporean have a different name.