Tuesday, April 1, 2008
Pak Tong Ko
Thanks to Babe, I managed to successfully do a Pak Tong Ko (Chinese Sugar Sponge Cake). My first attempt was a total disaster and my brother could have been scarred far life now..haha.. coz he has always love to eat Pak Tong Ko .. until he met my first attempt at it. I shan't even mention where I got that other recipe form. I do believe that it could have been a wonderful recipe for Glue :)
My second attempt was retrieving the recipe off Babe's post and as she recommended, I put in the whole 150g of sugar. It turned out looking like Pak Tong Ko, smelling and evening tasting like Pak Tong Ko. As the recipe didn't really produce a lot of the Ko, I ate some and gave what little left to some neighbours. I can't wait to do it again this coming week to show my brother that I can make successful Pak Tong Ko .... if I followed a the right recipe :).
I have reproduced the recipe here which Babe posted. Credits must be given to Florence of Do What I Like for sharing with us her marvelous recipe.
A) 170g sieved rice flour
130 - 150g castor sugar
B) 3/4 tsp instant yeast
1 tbsp warm water
1. Mix (B) and leave aside for 10 minutes for use later
2. Mix (A) together well and cook over slow heat stirring all the time till a little thicken (this process should not be more than 5 minutes otherwise the mixture will have sago pearls forming). Sieve this mixture into a big mixing bowl and cooled it in a basin of water.
3. Mix (1) and (2) together and blend well. Cover the mixture with glad wrap and prove in a warm place for 1 - 2 hours. When the mixture show signs of bubbles all over the surface then it is ready for steaming.
4. Pour the ready batter into a 19.5cm x 19.5 cm greased pan and steam on high heat for 20 -25 minutes.
5. Cut into serving pieces when cool.