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!!!
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, kalian dapat menghidangkan Apem Putih/Pak Thong Koh/Steamed White Sugar Cake hanya dengan menggunakan 7 bahan dan 11 langkah saja. Berikut ini bahan dan cara untuk memasaknya, bikin Apem Putih/Pak Thong Koh/Steamed White Sugar Cake yuk!
Bahan-bahan Apem Putih/Pak Thong Koh/Steamed White Sugar Cake
- Sediakan 150 gr of tepung beras.
- Gunakan 100 gr of gula pasir butiran halus.
- Sediakan 330 ml of air (aku pke air kelapa rasa lbih enakπ).
- Dibutuhkan 4 lembar of daun Pandan cuci bersih,potong".
- Sediakan 1/4 sdt of garam butiran halus.
- Sediakan 1/2 sdm of minyak sayur.
- Diperlukan 1/2 sdt of ragi instant/fermipan(usahakan yg baru/msih aktif).
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 memasak Apem Putih/Pak Thong Koh/Steamed White Sugar Cake
- Bagi 2 bagian air kelapanya masing" 165 ml.dalam panci campur 165 ml air+ gula pasir+daun Pandan+garam,masak smpai gula larut.dalam wadah lain tepung beras +165 ml air kelapa di aduk smpai tercampur rata lalu masukkan larutan air gula Pandan tadi,aduk smpai rata lalu saring..
- Tunggu smpai agak dingin baru masukkan fermipan/ragi instant dan 1/2 sdm minyak sayur aduk rata tutup pake plastik wrap/kain basah yg bersih,diamkan selama 4-5 jam.
- Tuang ke dalam loyang yg telah di olesi minyak,usahakan pke loyang yg gk tinggi,pke yg lebar ya supaya matangnya merata dan hasilnya Bagus,juga kenyal gk keras bagian dalam/tengahnya (aku pke piring stainless,krna cepat matang merata π).
- Kukus selama kurang lebih 30 menit atau smpai matang(gunakan api besar).
- Dan ini hasilnya setelah di kukus,kliatan bnyak berpori/berlubang permukaan nya,yuhuuuu bersarang nih pasti hihihi yeesss πβπ.
- Oouugghh...bersarang dan berserat bnget π.
- Alhasil kue nya empuk bnget,kenyal Dan sma skali gk keras π ohh suka skali dehh π.
- Suka skalii sm kue inihh π...
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- Seperti ini piring stainless yg aku gunakan π.
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 (η½η³η³οΌ. 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!