140g Rice Flour
110g White Fine Sugar
300ml Water
2 Pandan Leaves (Tie Knot)
1/2 tsp Dried Yeast
1/4 tsp Salt
1/2 tsp Oil
Method:
- Add 150ml Water to Rice Flour and stir mix well.
- Put Sugar with balance 150ml water in a pot and put in pandan leave and bring it to boil and remove.
- Remove pandan leave and pour Syrup into the Rice Flour mixture and stir well. Sieve and leave it aside to cool.
- Dissolve Dried Yeast with 1 tbsp warm water and add into rice flour mixture and stir well and leave it aside for 2 hours for the yeast to take effect.
- Grease a tin and heat wok or steamer with water till boil and place the tin in the wok/steamer.
- Once the tin is heated, pour the mixture into the tin and cover lid and steam it for 20 minutes till done.
- Remove from wok and leave to cool.
- Cut and serve!!
Cook's Note:
* You can use brown sugar instead of white sugar then you will have brown sugar steam cake then!
Would it be ok if we dont use pandan leaf? and is there any substitute for it.
ReplyDeleteBy the way, I am so happy i found this recipe. I remember eating this as a kid. Im korean and these days, the "Sool Dduk" i had as a kid looks different. It used to look like the pictures you have on your website. These days the korean ones look more like bread on the inside.
Anyways, Thanks!!
How do you know when it's "done?" I have my grandmother's recipe which is very similar to yours, and it says to steam it for 15 min. At 15 min, when it cools it's still a goopy mess that tastes yeasty. At 45 min, it's still not done. I think I will have to steam it for over an hour before it gets done. Any suggestions?
ReplyDeleteCan I use sticky rice flour instead?
ReplyDeletei am going to try this one, right now im trying 2 different recipes. im haveing a good
ReplyDeletetexture but not enough sweet, im useing regular sugar. doe's caster sugar makes a big difference ?
In fact I love Pak Tong Kor, I will try one of these days and will let you know.
ReplyDelete