In this ‘This is in-Kuih-dible’ series, Pak Tong Gou or steamed white rice cake is one of the Chinese dessert classic, it’s bouncy texture and slightly sweet taste is loved by every age group.
- 70 rice flour
- 60g water
- 100g water
- 45g fine sugar
- 1 blade of pandan leaf, optional
- 1/4 tsp instant dry yeast
- 1 tsp water
- 1/2 tsp rice bran oil/mild flavour vegetable oil
- Mix rice flour with 60g of water into a smooth paste in a heat-resistant mixing bowl. Set aside.
- Boil 100g water with 45g fine sugar and pandan leaf, till the sugar dissolves.
- Pour the hot pandan-syrup from Step 2 into the rice paste in Step 1. Stir to mix well.
- Transfer the bowl to a water bath and heat over low temperature. Stir regularly to prevent the rice paste from forming lumps at the base of the bowl.
- When rice paste started to form lumps, remove the mixture from the heat.
- Continue to stir till all the lumps disappear. The rice batter should be smooth and slightly thickened. Cover the rice batter partially, and allow it to cool down below 35°C
- While waiting for the rice batter to cool down, activate the yeast by sprinkling the instant dry yeast over 1 tsp of water. Need not stir the mixture. Let it stands for about 30 minutes, or till frothy,
- When the rice batter has cooled down to below 35°C, stir in the yeast mixture from Step 5
- Cover and let it ferment at room temperature for about 150 to 180 minutes, or till you can smell a nice alcoholic aroma. The rice batter will be filled with air bubbles at the end of the fermentation.
- Start to heat up a steamer. Pour the batter into two molds coated with a thin layer of vegetable oil. Mix about 1/2 tsp of mild flavor vegetable oil to the rice batter.
- Steam for about 15 minutes, off the power, and let the cakes stand in the steamer for another 5 minutes.