220 gm. rice flour
30 gm. tapioca flour
280 gm. water
3 - 4 blades of pandan leaves
200 gm. castor sugar
400 ml. water
3 blades of pandan leaves (tear into strips and crush in water to extract as much fragrance as possible)
All. of the well fed sourdough starter ###
1/4 tsp. Alkaline water/ lye water or air abu
1 tsp. cooking oil
1. Combine ingredients (A) together in a big mixing bowl. Tear pandan leaves into strips and crush them into mixture. Set aside.
2. Bring ingredients (B) to a boil, then discard pandan leaves. Pour the hot syrup into the flour mixture and mix well. Leave mixture to cool.
3. When it is cool, add the ingredient (C) sourdough starter and sieve it.
4. Let it ferment again for about 12 - 14 hours.
5. Add oil into the fermented mixture (4). Add alkaline water and mix well before pouring into a greased 10" round steaming tray. Steam for about 15 - 20 mins over medium heat. Test with a skewer before removing from the steamer.
6.Glaze the pak thong koh with some oil whilst still hot and cool well before cutting kuih into pieces.
To feed sourdough starter
Use 2 tbsp of sourdough starter which has been in the fridge, add 2 tbsp of all-purpose flour and 2 tbsp of water. Mix well, cover loosely. Sourdough starter is ready when it is very bubbly and to test, drop a little into water and it must float.
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