Pak Thong Koh (Apem Putih)/Steamed White Sugar Cake. 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.
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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!
Remove the plate from the steamer and remove the aluminium foil.
Teman-teman dapat menyiapkan Pak Thong Koh (Apem Putih)/Steamed White Sugar Cake hanya dengan menggunakan 8 bahan dan 8 langkah saja. Berikut ini bahan dan cara untuk membuatnya, bikin Pak Thong Koh (Apem Putih)/Steamed White Sugar Cake yuk!
Bahan-bahan Pak Thong Koh (Apem Putih)/Steamed White Sugar Cake
- Siapkan 150 of gramtepung beras.
- Sediakan 100 of gramgula pasir butiran halus.
- Sediakan 330 of mlair (Lebih enak menggunakan air kelapa).
- Siapkan 4 of lembardaun pandan cuci bersih potong-potong.
- Gunakan of (Me : pandannya sudah mulai layu jd saya ikat simpul).
- Diperlukan 1/4 of sdtgaram butiran halus.
- Diperlukan 1/2 of sdtragi instan.
- Sediakan 1/2 of sdmminyak sayur (saya tropical).
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. It is made from rice flour, white sugar, water, and a leavening agent.
Cara membuat Pak Thong Koh (Apem Putih)/Steamed White Sugar Cake
- Bagi air menjadi 2 bagian, satu bagian 165 ml ditambahkan gula pasir, garam dan 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.
- Tunggu adonan hingga dingin dan tambahkan ragi instan dan minyak sayur aduk rata.
- Istirahatkan adonan selama 4-5 jam, tutup adonan dengan serbet basah(lembab). Panaskan kukusan hingga keluar uap panasnya. Tuang pada loyang yang sudah di poles minyak sayur. Lalu kukus.
- Kukus selama 30 menit dengan api besar, lapisi kukusan dengan serbet double agar tidak menetes pada adonan.
- Sajikan selagi hangat, sudah dingin pun masih enak, seratnya mirip bika ambon teksturnya juga kenyil2 enak.
- Nah..ini penampakan pori2 dan sarangnya...yeeeaay..👏👏.
While it is called a "cake", it is not served as a circular round cake. I made the Pak Thong Koh (Steamed Rice Cake). This is quite common in Chinatown and chinese bakeries like T&T and Maxim's. Pak Thong Koh is a sweet rice cake with a tangy flavour from the yeast action. It has a very unique springy texture.