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Sunday, 4 December 2016


When I was small
I love to eat Pak Tong Koh.

It is a sweet white rice kuih
called Pak Tong Koh in Cantonese.
Suppose to be a Nonya Kuih but what is the Hockien name?

I think it is more appropriate to call it Honey Comb Kuih
because of the honey comb apprearance.

When Gula Melaka is used to replace the sugar
it becomes 
'Wong Tong Koh' in Cantonese
meaning yellow colour kuih. Haha!

I have adapted this recipe from:  Rose Kitchen

Pak Tong Koh
90g sugar
4 pandan leaves, knotted
1/4 tsp salt
300g water (divide into 2 portions of 150g each)
140g rice flour
1/2 tsp instant yeast, mix with 1 tsp water
1 tsp oil (I forgot to add in before steaming)

1. In a pot boil sugar, 150g water, salt & pandan leaves until sugar dissolves
2. In another pot, combine flour & 150g water. stir until no lump
3. add sugar solution (when cooled) to batter, mix well
4. mix yeast with 1 tsp wate, stir into the flour batter as well
5. cover with a wet towel & leave aside for 2 hours
6. after 2 hours, bubbles appear on the batter.
7. pour batter into an oiled 6" square pan & steam on HIGH heat for 25min

1 comment:

Melissa Ho said...

Very Nice texture.