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
- For the syrup, bring sugar, water and pandan leaf to a boil to dissolve the sugar. Allow to cool completely.
- 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.
- 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.
- Combine sugar syrup with the flour paste and mix well. Leave aside to rest for 10 to 15 minutes.
- Pour mixture into a well-greased 22cm square cake pan.
- Steam cake over rapid boiling water over a moderate heat for 15 to 20 minutes.
