• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • (A):
  • 125ml lukewarm water
  • 1 tbsp sugar
  • 1 tsp instant yeast
  • (B):
  • 300g rice flour
  • 250ml water
  • Syrup:
  • 275g sugar
  • 375ml water
  • 1 pandan leaf, knotted

Instructions

  1. For the syrup, bring sugar, water and pandan leaf to a boil to dissolve the sugar. Allow to cool completely.
  2. Combine (B) together to form a dough. Remove a piece of dough the size of a fist from the main dough. Put it in a saucepan and add about 125ml water. Cook over low flame until it turns gluey and starchy; keep stirring as it is being cooked. Leave aside to cool completely, then mix well with the main dough to form a flour paste.
  3. Put lukewarm water in a bowl; add sugar and sprinkle with instant yeast. Leave aside for it to froth, then add this to the flour paste. Blend well and set aside for one to one and a half hours.
  4. Combine sugar syrup with the flour paste and mix well. Leave aside to rest for 10 to 15 minutes.
  5. Pour mixture into a well-greased 22cm square cake pan.
  6. Steam cake over rapid boiling water over a moderate heat for 15 to 20 minutes.

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