STEAMED CHINESE WHITE CAKE (PAK THONG GAO)


















Steamed rice cake ....we called them Nyonya kuih Pak Thong Gao in chinese  This is one of my childhood favourite kuih. I like this kuih because of it's unique springy texture .Steamed Rice Cake is a traditional sweet Chinese steamed rice cake made with rice flour and white sugar.Steamed Rice Cake (白糖糕 Bái Táng Gāo or Pak Tong Gou in Cantonese).Love to drink with Chinese tea. Well this is my best ...and I love this so much .






















 
Recipe

 Steam Chinese Cake

 Ingredient  A
  • Rice flour 300 g
  • Water 300 ml
Ingredient  B
  • Water 300 ml
  • Sugar 200 g
  • Salt 1/2 teaspoon
  • 5 Pandan leaves

Ingredient  C
Instant yeast 1 1/2 teaspoon
3 tbsp warmluke water
Mixed and set aside for 10-15 minutes

Ingredient D
2 tbsp Corn oil

Method
  • Mixed ingredient A in a bowl using hand whisk until there are no lumps. Sieve the batter to remove any lumps and leave aside.
  • Mixed Ingredient B bring to a boil to dissolved the sugar . 
  • Pour the hot syrup into the rice flour mixture very slowly and stir it constantly to prevent lumps. This will ensure that the rice flour and water are mixed well until smooth.
  • Mixed ingredient C into flour mixture, mix well.
  • Cover the bowl with cling film and put aside to let the mixture prove for 2 -3 hours or until you see lots of small bubbles covering the surface.

  • Finally add in the corn oil ..lightly stir the proved mixture
  • Prepare the steamer  bring the water to rapid boil.


Grease and pre - heat an 7” baking  square tray for 5 minutes before pouring batter  into the heated steaming tray and steam for 40 minutes-1 hour (Depending on individual steamer )

Test with a skewer ..comes out clean when tested then it is ready .

Let the steamed cake cool properly before cutting and serving.
Cut and serve once it is cool.
Tips to consider
  1. Covering the tray with aluminium foil helps to prevent the water droplets from condensation on the wok cover from falling into the plate, and making the top layer of the steamed rice cake soggy
  2. Keep a kettle of boiling water on standby in case you need to top up the water for steaming. Do not use room temperature water for topping up as it will affect the cooking time.
  3. Well above all practice makes perfect .. Good luck









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