Pak Tong Gou 白糖糕

This is one of the kueh that my late dad likes but he cannot taste it anymore.  I did not know my hubby like it too so today I made this kueh and it turn out so good just like those selling in kueh kueh stall.

After steam

Ingredients

(A) 1/2 tsp of dry yeast

       1.5 tbsp of lukewarm water

(B) 100g sugar

      160ml water

      1/4 tsp salt

      3 pandan leaves, washed and tie into knot

(C) 140g finest rice flour

      150ml water

(D) 1/2 tsp cooking oil

Method:

1. Mix (A) and put aside.

2. Boil (B) till sugar dissolved. Set aside and cool. Remove pandan leaves

3. Mix (C) in a bowl with a hand whisk.  Then pour the sugar syrup in and stir to mix well.  Let it cool down.

4.  Add in the yeast mixture.  Stir to mix well then cling wrap the bowl and let it rest for 1.5 hr to 2hr for fermentation.

You will see lots of tiny bubbles by then.

5. Grease steaming pan generously with oil. Heat the pan for awhile using oven.

6. Add the cooking oil into the mixture. Gently stir the mixture then pour mixture into preheated steaming pan.

7. Steam using wok on high heat for 20 - 25 mins till batter is set and cooked.

8. Let it cool completely before cut