Apem Putih (Pak Thong Ko) Steamed White Sugar Cake. Bikin apem putih / phak tong ko yang enak dan lembut sangat mudah!!! Steam Rice Cake Recipe ~ Easy recipe. I made this Pak Thong Koh (Steamed Rice Cake) a few days ago.
Learn how to make Chinese bai tang gao or pak thong koh using this simple method using yeast to give you soft and bouncy texture.
It's my childhood favorite steamed white sugar cake.
Chinese Steamed Rice Cake, a traditional Chinese snack that is sweet and light as it is steamed, it is a healthy dessert for yourself and your family!
Cara membuatnya pun tidak sulit, kawan-kawan dapat membuat Apem Putih (Pak Thong Ko) Steamed White Sugar Cake hanya dengan menggunakan 12 bahan dan 2 langkah saja. Berikut ini bahan dan cara untuk membuatnya, yuk kita coba resep Apem Putih (Pak Thong Ko) Steamed White Sugar Cake!
Bahan Apem Putih (Pak Thong Ko) Steamed White Sugar Cake
- Dibutuhkan of Ingredients / Bahan A :.
- Sediakan 230 gm of rice flour (tepung beras).
- Diperlukan 150 ml of water (air).
- Diperlukan of Ingredients / Bahan B.
- Diperlukan 180 gm of castor sugar (gula pasir).
- Diperlukan 380 ml of water (air).
- Siapkan of Ingredients / Bahan C.
- Diperlukan 1/2 tsp of yeast (1/2 sdt ragi).
- Siapkan 2 tbsps of water (2 sdm air).
- Sediakan of Ingredients D (i skipped this part).
- Sediakan 1/8 tsp of oil.
- Sediakan 1 drop of of alkaline water.
Remove the plate from the steamer and remove the aluminium foil. Allow the steamed rice cake to cool before cutting. Serve warm or at room temperature. "White sugar cake sponge (also called white cake sugar and white pastry sugar) is a type of Chinese pastry. It is one of the most common pastries in Hong Kong.
Cara membuat Apem Putih (Pak Thong Ko) Steamed White Sugar Cake
- Bring(B) to boil and pour it into (A) mixture. When cool, add in (C). Allow 2 hours for fermentation. (Rebus bahan B, masukkan ke dalam bahan A. Kalau sudah dingin masukkan bahan C, dan biarkan selama 2 jam).
- When tiny bubbles form all over the surface, add in (D) and blend evenly. Pour batter into a steaming tray about 1 inch thick and steam for 25minutes. (Saya skip bahan D, jadi setelah fermentasi, masukkan adonan ke dalam loyang yg sudah diolesi minyak (loyang dipanaskan sebentar dalam kukusan). Kukus kurleb 25 menit.).
Like most Chinese cakes, it is steamed, giving it a moist, soft, and fluffy texture, as opposed to a dry and firm one. Cow Cakes Rice Cakes Easy Cake Recipes Dessert Recipes Desserts Steamed Rice Cake Sugar Cake Almond Cookies Fortune Cookie. The Third Honeycomb Structure Asian Cake- White Sugar Sponge Cake or Pak Thong Ko (白糖糕）. White sugar sponge cake (also called white sugar cake and white sugar pastry) is a type of Chinese pastry. It is one of the most common pastries in Hong Kong.