Resep: Apem Putih / Pak Thong Koh / Steamed White Sugar Cake yang Enak!

Delicious, fresh and tasty.

Apem Putih / Pak Thong Koh / Steamed White Sugar Cake. I made this Pak Thong Koh (Steamed Rice Cake) a few days ago. I always like the yeasty smell and the unique springy texture of this kueh (cake). Bikin apem putih / phak tong ko yang enak dan lembut sangat mudah!!!

Apem Putih / Pak Thong Koh / Steamed White Sugar Cake This one is very easy to deal with and almost impossible to fail. I know it may sound too good to be true but then again, tried and tested with photo as proof. So now, go ahead and give it a go. Cara membuatnya pun cukup mudah, sobat dapat memasak Apem Putih / Pak Thong Koh / Steamed White Sugar Cake hanya dengan menggunakan 7 bahan dan 4 langkah saja. Berikut ini bahan dan cara untuk membuatnya, yuk kita coba resep Apem Putih / Pak Thong Koh / Steamed White Sugar Cake!

Bahan-bahan Apem Putih / Pak Thong Koh / Steamed White Sugar Cake

  1. Sediakan 150 gram of tepung beras.
  2. Siapkan 100 gram of gula pasir butiran halus.
  3. Sediakan 330 ml of air (Lebih enak menggunakan air kelapa).
  4. Gunakan 4 lembar of daun pandan cuci bersih potong-potong.
  5. Siapkan 1/4 sdt of garam butiran halus.
  6. Siapkan 1/2 sdt of ragi instan.
  7. Siapkan 1/2 sdm of minyak sayur (saya Sunco).

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. Each time when i eat this cake or 'kueh', it gives me some nolstalgic feeling. It's pretty funny, it's like going back to old times.imagining myself wearing.

Langkah-langkah membuat Apem Putih / Pak Thong Koh / Steamed White Sugar Cake

  1. Bagi air menjadi 2 bagian, satu bagian 165 ml ditambahkan gula pasir, garam dan potongan daun pandan, masak hingga gula larut. Satu bagian 165 ml ditambahkan tepung beras aduk hingga rata. Tuang larutan air gula pandan kedalam adonan tepung beras, aduk hingga tercampur rata.
  2. Tunggu adonan hingga dingin dan tambahkan ragi instan dan minyak sayur aduk rata.
  3. Istirahatkan adonan selama 4-5 jam, tutup adonan dengan serbet basah. Panaskan kukusan hingga keluar uap panasnya. Tuang pada loyang yang sudah di poles minyak sayur, kukus selama 30 menit dengan api besar, lapisi kukusan dengan serbet double agar tidak menetes pada adonan.
  4. Sajikan selagi hangat, sudah dingin pun masih enak, seratnya mirip bikang ambon 😍😍 texturnya juga kenyil2 enak.

The honeycomb effect on their cakes are. I made this Pak Thong Koh (Steamed Rice Cake) a few days ago. The Third Honeycomb Structure Asian Cake- White Sugar Sponge Cake or Pak Thong Ko (白糖糕）. INTRODUCTION Regarding Asian cake of beehive or honeycomb structure, I have recipes for Malaysian Beehive Cake - Kek. 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!