Pak Tong Kou (Steamed White Cake)
Ingredients:
280g rice flour
280g sugar
600ml water
3 pandan leaves, knotted
1 tsp dried yeast
1/2 tsp salt
1/2 tbsp cooking oil
Method:
1. Add 300ml water to the rice flour and mix well.
2. Boil sugar with 300ml water, salt and pandan leaves. When boiling, pour syrup into rice flour mixture. Stir well and strain mixture. Leave aside to cool.
3. Dissolve 1 tsp yeast in 2 tbsp lukewarm water and add to cooled rice mixture. Stir well, cover and leave to leaven for 11/2 to 2 hours till small tiny bubbles appear.
4. Grease and preheat a 30 cm round tray in steamer.
5. Add 1/2 tbsp oil to leavened mixture, stir well and pour into heated tray. Steam for 20 minutes.
Print This Recipe
Email This Recipe
(13 votes, average: 4.31 out of 5)If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
RSS Feed
can i omit the yeast?
Comment by | March 16, 2007
You can’t, cause the yeast helps to give the steamed cake a honey comb texture.
Rose
Comment by | March 16, 2007
is this pak tong kou the one we can get in dim sum? I love it very much but never tried to make it. I sahll try to do it with your recipe, hope I can measure it with grams, here in Canada we use cups. Please tell me what do you cover it with to leave it to leaven? a cloth or tight lid?
I am glad to hve discovered your website Take care.
Comment by | March 24, 2007
Yes, this is the springy type which is made with either white or brown sugar. Normally I’ll cover the pot with a tight lid and leave it in a warm place. Hope you will like it.
Regards
Rose
Comment by | March 25, 2007
Hi,
Ii’s so great to know your website. It’s fantastic. Thanks very much for sharing your recipes, especially thi cake. I love this cake very much and will make it. Thanks again for all you kindness.
LOve
Comment by | May 17, 2007
Hi,
Yesterday, I was so happy that atlast i found this recipe here, for i’ve been searching through so many sites. I wanted to expressed immediately but i wanted to give a try and so today morning i got a wonderful Pak Tong Kou. It came out well and that its so easy to make, its not at all difficult. Thank you for sharing what u have with everyone here on the net. Its great! And its a honour!
I wanted to try other new recipes as well, but i dont know how it looks, so if you could post along the recipe with the photo it would be excellent! Thanking you again.
Comment by | May 18, 2007
hi Kim,
Glad that you got a wonderful Pak Tong Kou. Sometimes I used light brown sugar and it tasted very good too.
Thank you for your suggestion. I’m looking into it.
With Regards.
Rose
Comment by | May 20, 2007
HI Rose,
WHat kind of rice flour do you use to make this cake Rose?
Look at your cake, I can tell it tastes great.
I made this cakes some times but it turned out not as white as yours
Thanks very much
Comment by | June 20, 2007
I use Sunflower brand or Elephant brand from Thailand, the flour is very fine. Maybe you want to try putting a tiny cup of vinegar besides the tray whilst steaming and let’s see if it will prevent the cake from turning yellow.
All the best!
Comment by | June 20, 2007
Thanks Rose. I also used Thailand rice flour but it was not as white as yours.
Did you mean that putting vinegar in the water of the steamer?
Comment by | June 22, 2007
I was taught to place a tiny cup of vinegar in between the paus (chinese buns) whilst steaming so that they will not turn yellow. Maybe you want to try adding to the water and see what happens.
Cheerio!
Rose
Comment by | June 22, 2007
Hey! Thanks so much for sharing this recipe. It’s one of my childhood favourites. Bought one recently and it did not taste good so am glad to find your recipe so I can make it and share it with my young son.
Comment by | July 2, 2007
It is my pleasure. Hope both of you will have a good time making and sharing the Pak Tong Kou.
God bless!
Rose
Comment by | July 4, 2007
Hi Rose,
Just made this cake and it turned out sooooooooooo great. Thanks a million for sharing a wonderful recipe.
Comment by lovepink | July 7, 2007
Congratulations lovepink!
So happy to hear of your success, you must be pretty excited too!
God Bless!
Rose
Comment by rose | July 8, 2007
Hi Rose,
Can you provide the conversion for 280g, 600ml, and 300ml (i.e.; cups, ounces, etc.). Everytime I convert it I come out with an uneven measurement. Thanks!
Comment by LAE | July 15, 2007
hi Lae,
I used the following for conversion: 30g for every 1 oz and 30ml for every 1 fl oz.
Regards.
Comment by rose | July 16, 2007
hi…
great post…
Trackback by link | August 1, 2007
Dear Rose,
I have some ideas on Pak Tong Kou, I am not sure if you could discuss with me ? Please response to my email as above.
Comment by Wong | August 25, 2007
Hi Rose,so happy to get this lovely website.When I saw this pak tong kou,my mind will come across this “Honey Comb Cake”.It is in brown color,and the texture like pak tong gou.It is hardly to get in market nowsaday,I miss it so much!Do u have “Honey Comb Cake” recipi???
Comment by Helen | November 16, 2007
Hi Rose,
Ive made Pak Tong Koh twice using ur recipe. My family likes it very much! Thks for sharing this recipe.
Comment by aquariusgal | March 9, 2008
Hi Rose
Thanks for your Pak Tong Kou recipe which i tried this afternoon and it turned out great. It is really a short cut from the traditonal method of making it which takes abt 2 days or so. Yours took me abt 2 1/2 hours only. It’s really good and I am so happy to find someone who’s so kind as to share your recipes.
Do u also have bread recipes?
Will recommend your website to my daughter who’s staying in New Zealand now.
Donna
Comment by donna | June 29, 2008
Hi Rose,
Thanks for this Pak Tong Gou recipe. I have tried and it was nice. But why is it that it turned a little sour the next day? Is it too much yeast or oil?
Comment by Pauline | July 22, 2008
Dear Rose,
Thank you for sharing all your recipes. I love cooking and making all our Chinese and Malaysian kuih. Can I use instant yeast in the Pak Tong Kou recipe, how much should I use?
Pat
Comment by Pat | November 9, 2008
Dear Pat,
I use 1 tsp instant dried yeast for the above recipe.
Regards
Rose
Comment by rose | November 15, 2008
Hi Rose,
I found your site and ‘love it!’ Thank you for sharing. From now on, my family would want to thank you for improving my Chinese cooking.
The past year, I have been searching and experimenting on traditional Chinese eatery. Some have turned out good (like Lap yoke, lap chicken, and rice cakes) Some my dog would not eat like buns.
The ‘Steamed White cake” I made something similar 2 months ago, but mine was more like a sponge cake than a honey comb texture, which I want. I blended my own rice flour mixture from soaked rice, added yeast, baking powder, brown sugar, and oil. (Same way I make Chinese New Year muffins ‘fat go’) The only thing missing was the ‘Pandan Leaves’ What is it and what does it do and where can I find it? I live in Orlando, Florida. Any help in improving is appreciated.
Sang
Comment by Sang | November 17, 2008
P.S.
And Rose do you have any easy dim sum recipes like Chinese bun or dumpling.
Thank you
Sang
Comment by Sang | November 17, 2008
Hi Rose
I happened to come acrose to your website on the recipes by accident. It is great! I love cooking too and am setting some of my loved recipes for my kids for their future use. It will be such a waste to loose these favourite recipes. And great to know that you are sharing them with everyone.
I was looking everywhere for the simplified pak tong gou and had tried yours, very good.
I am looking for a “Hoon Kuey Cake” we used to eat in Singapore Pasar Malam. It is very colourful, cut in triangular with the zzz knife an eaten cold. Do you have the recipe? I missed it so much.
I am a Singaporean living in Perth now and been here for 22 years.
You take care and enjoy everyday!
Regards
Teresa
Comment by Teresa | November 21, 2008
This is exactly I was looking for, but where I can find pandan leaf?
Comment by ikko | December 17, 2008
hi, rose i try to make this cake ,but i need help what is 280g?
Comment by pa | March 1, 2009
I tried this recipe and it turn out great. Thank you for sharing this recipe Rose and God Bless.
For those of you who are having a hard time doing the conversion. Head over to this site for help (http://www.vrp.com/chart.aspx):
280g = 2 cups
600ml = 2.5 cups
300ml = 1.25 cups or 1.3 cups
1 cup = 236.8ml
1 cup = 140g
Hope that helps.
Comment by Peter | May 11, 2009
Dear aunty Rose,
Pak Tong Kou is one of my favourites. I tried other recipes but yours was a 1st time success to me. My mum brought to one of the church gathering and every one liked it so much and looking forward to the next gathering or some asked to share the recipe. My mum was so interested to learn but I was cracking my head how to change the measurement into cups. Finally, I found everything I need. Thanks a lot, aunty Rose. Belinda
Comment by belinda | May 15, 2009
Hi, Rose,
I love Pak Tong Kou and had tried every recipe that I found. I was so happy to find yours which needs only 2 hrs to proof. I tried yesterday but it turned out with a texture like just began to raise… very little and tiny holes and very sweet. I used instant yeast. Where gone wrong? Should I leave the rice mixture for extra hours (like other recipes which needs to leave for 8 to 12 hours)? Can I cut down the sugar? Regards.
Comment by Ellen | June 23, 2009
Dear Aunty Rose,
How are you? I have been following your post for quite sometime and it seems that you have lapsed in experiencing new receipies recently. Hope you are well. By the way,I have been test-making Pak Tong Kou based on your receipe umpteen times but sucess followed only thrice. This doesn’t deter me from making it cos’ my son loves it and so are my other family members of which they have given encourgement eventhough it does not look as good as it should be. Tried almost all remedies as per suggestions/comments as above given to no avail: either it only raises tiny holes or none at all and either it’s too soggy or dry. My weakness and confusions are those cup measurements. Can I know which cup-size to use to be exact? If sugar were to be reduced to half, how much more water or any other ingredients to added/reduced? I’ve a plastic measuring cup but I think it is not the standard one used in the baking kitchen.Your recommedation is needed.
Comment by Alice Chin | July 17, 2009
Hi Rose,
Thanks for sharing ur recipes, I m so excited to try them! Im living in Japan, i cant find pandan leaves here. Can I substitute it with something else or I could just leave out the Pandan leave?
Once again.. thanks..
Comment by MichelleM | September 2, 2009
Thank you for sharing your recipes. I have not tried any but am going to try your Huat Kueh. I do not know what is dried yeast. Is it the same as instant yeast? thank you for your kind help. May God Bless You.
Comment by Carolyn Ng | October 6, 2009
hi Rose, I was wondering if I can omitt the Pandan Leaves? I know it’s for the flavor of the cake but I live in a small town and it’s not available here? Thank you, kha
Comment by kha | November 13, 2009
Hi Rose, I have tried your cake. Wow, it tastes real good! All my friends love it!
If I want to use brown sugar, is the quantity same as the white sugar, 280g ?
May God bless you with peace and joy !
Comment by Florence Tan | November 25, 2009
What type of strainer should be used? I’ve used a noodle strainer and coffee filters. What do you use?
Comment by Dana | December 19, 2009
Hi Aunty Rose,
Came across your website by chance. Thanks for sharing your receipe as not many bakers willing to do so. Your pak-tong-ku looks simple unlike those I have seen, have confidence to give it a try with the good reviews posted.
Your kueh lapis lengit receipe requires one tin of condensed milk, it would be very sweet, can I reduce to two tablespoons instead?
Regards
Comment by Evelyn | January 25, 2010
Hi Rose,
I tried your recipe yesterday but failed. It came out bad since I followed all the ingredients and procedures. The taste is a little bit sour (yeast flavor) and hard at the bottom. Do you think I miss something? I need your help to make my rice cake perfect but I will try again. Oppps! about the yeast I let it stand first for about 10 minutes before adding into the rice flour mixture, do you think this is right? Pls. helpme Thanks….
Ronnie of Milpitas, Ca.
Comment by Ronnie | April 3, 2010
Hi Rose,
For years, I have tried many Pak Tong Kou recipes but all have failed miserably…until I tried yours.
Thank you, thank you, thank you so much for sharing this wonderful recipe!
It was SO easy to follow (unlike the others) and best of all, it turned out SO well and tasted SO good!
Oh, my husband thanks you too as this cake is his absolute favourite!
Rebecca,
Malacca, Malaysia
Comment by Rebecca | June 28, 2010