Tuesday, 2 June 2009
Steamed White Sugar Sponge - Pak Thong Koh - Bai Tang Gao
Pak thong Koh is our favourite dim sum and will order it when we are in chinatown restaurant. I tried for a lots of recipe, but this time, it is just the right kuih that I want. Likes to share with you too....
Source: Sashimi, Florence
230g Rice Flour
150 ml water
380 ml water
180 g castor sugar
1/2 tsp yeast*
2 tbsp water
1/8 tsp oil
1 drop alkaline water***
1. Bring (B) to boil then add into (A) mixture. Mix well. Once cool, add (C) in. Let mixture proof for 8 hours**.
2. After 8 hours, add (D), mix well and steam over high heat for 25 mins.
1. The key for a succes pak thong koh is the proving time. Please adjust the time. If you see a lots of tiny bubbles and sweety smell on the surface, it is done and can be steam. If it smell sour, it is mean overproof and steam immediately.