Easy Pak Thong Koh

Easy Pak Thong Koh Recipe Joey Foo

280g rice flour
230g fine sugar
600ml water
1 tsp dried yeast with 3 tbsp of lukewarm water
1/4 tsp pandan paste
1/2 tablespoon vegetable oil

1. Mix rice flour with 300 ml water and set aside.(mix till no lumps)

2. Pour remaining 300ml water, sugar and pandan paste in a pot and heat toll sugar dissolved. Immediately pour into flour mixture. Leave aside to cool.

3. Mix yeast with 3 tablespoons lukewarm(slightly warm not hot) water and pour into cooled flour mixture. Mixture must be cooled or yeast will die off and won't rise properly.

4. Cover bowl with cling wrap and leave it to ferment for 2 hours. If you don't have time, can leave in fridge overnight and steam the next day. If you can wait, after 2 hours, stir the mixture and can see tiny bubbles surfacing. Stir in 1/2 tablespoon oil. Grease baking pan(for easy removal) and preheat in steamer before pouring mixture in. Steam on high for at least 25 mins. Leave to cool before removing from pan or cutting. After cooling, the exterior won't be sticky and easier to cut.