Steamed White Sugar Kueh (Pak Tong Kou) - 白糖糕

Steamed White Sugar Kueh, one of my childhood favorites. Finally I got the chance to homemade it, they are just springy! 

The fermented process took a bit longer in hours if it is a cold day. In a warmer day all it need is about 2 hours. I hope you like the yeasty smell and the unique springy texture of this kueh!

... Have fun "simmering" it!


~ Steamed White Sugar Kueh ~

Ingredients:
280g blended rice flour
160g castor sugar
600ml water 
(separate into 2 portions: 300ml + 300ml)
6 pandan leaves, knotted
1/2 tsp salts
2 tsp lukewarm water
1 tsp instant dry yeast
1/2 tsp vegetable / corn oil

Methods:
1. Mix rice flour with 300ml water using a spatula.
2. In a small saucepan boil the balance 300ml water with sugar, salts, and knotted pandan leaves.
3. Once boiled, remove the pandan leaves and pour the syrup right away inside the rice flour mixture.
4. Set aside to cool.
5. Dissolve the yeast with 2 tsp lukewarm water.
6. Add the yeast into the cool rice flour mixture, cover with a damp cloth and allow it to ferment.
7. Leave it for 2 hours or until small tiny bubbles appears on top of the batter.
8. Add in 1/2 tsp vegetable / corn oil to the batter and pour into a greased tin.
9. Steamed at HIGH heat for 20 to 30 min in a pre-boiled steamer.




    Sunday, 31st August 2014


 

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