Pak Tong Kou (Chinese Honeycomb Cake)

Written by on in Asian Recipes, Dessert Recipes, Lockdown Recipes
Pak Tong Kou (Chinese Honeycomb Cake)
Pin
Print

Pak Tong Kou (Chinese Honeycomb Cake)

Course: DessertCuisine: ChineseDifficulty: 3/5

Bái Táng Gāo, Pak Tong Gou, Pak Tong Kou or Pak Thong Ko is a sweet Cantonese steamed rice cake dessert made with rice flour and sugar. It is also called Chinese Honeycomb cake due to its resemblance in texture. This dessert used to be ubiquitous but is getting rare and you can’t hardly find it in stalls nowadays. My favorite stall selling Pak Tong Kou is at Lebuh Cintra, Georgetown even though it is more well known for its Ham Ching Peng (Chinese Doughnut).

Ingredients

  • 250g rice flour (sifted)

  • 120g caster sugar

  • 500ml water

  • 5g instant yeast

  • 1 tbsp warm water

Directions

  • Melt the caster sugar with boiling water (350ml).
  • Combine rice flour with room temperature water (150ml) and mix well.
  • Mixed the sugar mixture and flour mixture together and stir well.
  • In meantime, combine the instant yeast with warm water (1 tbsp) in a small bowl and allow it to ferment for about 5-10 minutes (until you see a lot of bubbles).
  • Let the flour mixture to cool down about 15mins then mix the yeast and stir well.
  • Cover the mixture with clingwrap and set aside in a warm place for about 2 hours or more until you see a lot of bubbles on the surface.
  • Pour the mixture into a lightly grease 7″ steel round plate and steam over high heat for about 30mins (Using Panasonic Malaysia cubie oven with steam medium setting for 30mins. For gas stoves, let the water boil then steam for 30mins.)
  • Let it cool before cutting into serving pieces.
Kelly
Latest posts by Kelly (see all)