Steam Rice Cake @ Pak Tong Kou

I remember my dad use to buy steam rice cake (pak tong kou) for me as late night supper from a stall in Penang. My dad first introduce me to this cake when I'm about 8-9 years old and he told me that there is a type of cake which is as white as snow, springy, tasted tangy and sweet. He brought me together to a roadside stall in Penang road and bought a piece for me. Just like what my dad told me the cake looks simple but it's really nice.I love it so much and it became one of my favorite dessert since then. Nowadays it's easy to find this cake in the wet market but not all of them selling the right texture and it doesn't taste the same like before. I got to read the recipe from wendyinkk and the process of doing this cake is rather long and being a lazy person I did not try and choose to buy rather than doing it but somehow, someday I will try to make it, I knew this. Finally I read about a simpler version of making this cake, the ingredients and process is really simple and so I thought I should give it a try. I am awed looking at the honeycomb formed, and I quite like it although it doesn't taste as good as the cake I use to ate those days because it lack of the rice wine yeast smell. But I am happy with the result although the colour of the pak tong kou is not as white as those selling out there....

Steam Rice Cake @Pak Tong Kou (adapted from MyKitchenSnippets)
Yield: One 8" pan

Ingredients

(A)
280gm rice flour
300ml water

(B)
300ml water
280gm castor sugar (I use 200gm)
1/2  tsp salt
3-4pcs of pandan (screwpine) leaves

(C)
1 tsp dried yeast + 3 tbsp lukewarm water

Instructions:

1. Add in (A) into a mixing bowl and mix well.
2. Add in (B) into a saucepan and bring it to boil. Once boil remove pandan leaves and pour the syrup mixture right into (A), mix well and leave aside to cool.
3. Dissolve yeast in the lukewarm water and pour in the cool rice flour mixture. Stir well, cover and set aside for fermentation process for about 1 1/2 or 2 hours or until tiny bubbles are formed on top of the batter.
4. Prepare the steamer and bring the water to a rapid boil. Grease and preheat an 8" square or rectangle pan.
5. Add in 1/2 tbsp of the vegetable oil into the mixture, stir well and pour into the heated tray and steam the mixture for 20 minutes or until the skewer comes out clean when tested.
6. Grease the top part with some oil and wait for it to cool completely before cutting it.

Note:
For a firmer texture, you may add 1/4 tsp of alkaline/lye water into the tray before pouring the rice mixture.

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