Pak Tong Koh

Sources:Here


This is what I call Chinese honeycomb rice cake.
A well known Chinese dessert.
Special thanks to Lucy!

Starter Dough:

100 gm. cooked rice (boil overnight and leave to cool)
1/2 Tbsp. Ragi (wine biscuit - chiew piah)- can buy from malay market
1 tsp. sugar
1/2 Tbsp. water

Method:

Mix all the above ingredients together and leave it to ferment for 2 days (48 hrs). Keep in a container, covered and best to keep in a cupboard to let it ferment. After 48 hours, weigh out 60gm. and balance can keep in the fridge.

Kuih starter Dough:

60 gm. of the fermented starter dough
100 gm. rice flour
Some plain water

Method:

Mix the starter dough and rice flour and if you find it too dry, add in some plain water. Put into a container, covered and let it ferment again for about 16 - 18 hours. Weigh out only 80 gms. of this kuih starter dough.

Ingredients (A):

220 gm. rice flour
30 gm. tapioca flour
280 gm. water

Ingredients (B):

200 gm. castor sugar
400 ml. water
3 blades of pandan leaves (tied into a knot)

Ingredients (C):

80 gm. of the fermented kuih starter dough

Ingredients (D):

1/4 tsp. Alkaline water/ lye water or air abu
1 tsp. cooking oil

Method:

(1) Combine ingredients (A) together in a big mixing bowl. Set aside.
(2) Bring ingredients (B) to a boil, then discard pandan leaves. Pour half portion into no. (1) and mix well. Cool the remaining half portion for about 2 mins. before pouring into the rice flour mixture in the mixing bowl. Mix well, leave mixture to cool.
(3) Add the 80 gm. of fermented kuih starter dough and sieve it. Let it ferment again for about 12 - 14 hours.
(4) add oil into the fermented mixture (3). Add alkaline water and mix well before pouring into a greased 10" round steaming tray. Steam for about 15 - 20 mins over medium heat. Testwith a skewer before removing from the steamer.
(5) You can glaze the pak thong koh with some oil whilst still hot and cool well before cutting kuih into pieces.