Thursday, February 25, 2010

Pak Thong Koh

    This is one of the classic of chinese snacks.  It is not my favorite snack to eat but somehow the quest to make a soft and tasty one has been going on for quite awhile.  Have tried a few recipes, easy ones and tedious one but all the results went to the Culinary God.  This recipe was from Claire, a dear friend and is by far the best of all that is why i am sharing it.  Thank you Claire for typing out the recipe and sharing.


    Ingredients:

    1 cup long grain rice (i wonder if jasmine fragrant rice will do)
    1 1/2 C. sugar
    1 1/2 C. water
    2 tsp. instant yeast

    Method:

    Wash the rice-8-10 times in cold water and leave in a clean tupperware container with 2 inches of water over the surface for 2 days. Change the water daily.

    Mix yeast with 1/2 c.tepid water(85 f to 100 f)  and add 1/4 C. sugar. Cover and place in a warm place when you do the next step.

    Liquify the soaked drained rice with 1 c. water at high speed till rice is liquified and mixture is smooth (it's going to take 10-12 minutes depending on the power of your blender.....we know it's ready when the powedery film of rice is easily scaped down with a spatula in the blender). Next add 1 1/4 c. sugar and blend on high for 2-3 minutes. Add yeast mixture and blend on low for 30 seconds. STRAIN mixture and put in a warm mixing bowl, cover well with cling/plastic wrap and leave in a warm place until mixture is bubbly and almost double in bulk (1.5 to 2 hours)

    Steaming:

    Bring water to high boil. 

    Put the greased 8 inch cake pan and warm it for a few minutes.

    Lightly stir batter and pour half the batter into  the greased pan.

    Steam for 12-15 minutes.

    Cool completely.

    Lightly rub a little oil to give it a glossy appearance.

    Repeat steaming for the other half of the batter.



    Serves
    Source URL: http://violeta-diario.blogspot.com/2010/02/pak-thong-koh.html
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