Pak Tong Kou (Steamed White Cake)

Ingredients

280 g rice flour
280 g sugar
600 ml water
3 pandan leaves, knotted (optional)
1 tsp dried yeast
1/2 tsp salt
1/2 tbsp cooking oil

Method

1. Add 300 ml water to the rice flour and mix well.

2. Boil sugar with 300 ml water, salt and pandan leaves. When boiling, pour syrup into the rice flour mixture. Stir well and strain, leave aside to cool.

3. Dissolve 1 tsp yeast in 2 tbsp lukewarm water and add to cooled rice mixture. Stir well, cover and leave to leaven for 11/2 to 2 hours till small tiny bubbles appear.

4. Grease and preheat a 30 cm round tray in steamer.

5. Add 1/2 tbsp oil to leavened mixture, stir well and pour into heated tray. Steam for 20 minutes.

6. Remove and cool, cut and serve.

p.s cut down the sugar content the next attempt if this amount too sweet.