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.
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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