白 糖 糕 Pak Ton Kou (white sugar kuih)

My favourite kuih since I was small and I am very happy to share with everyone my 

this successful recipe. 

白 糖 糕 Pak Ton Kou  (white sugar kuih)      (by Ellen Yi-Mei)                                                          

( to prepare 3 days in advance)

(A)

5 tbsp  cooked cold rice         

1 tbsp  ragi / wine yeast (powdered)    
                 
*Mix and stand for 24 hours

(B)

800 gm (3 1/2 cups)  water

500 gm (2 1/5 cups)  sugar                

2 – 3 pandan leaves

* Boil till sugar dissolves and let it to cool

(C)

500 gm  rice flour

1 tbsp   tapioca flour                  

500 gm (2 1/5 cups)  water

1.   Mix (B) and (C)  and stir well, then blend half of the mixture with (A). Mix in the other half and stir well. Pour into a clean bowl, cover and leave aside for 12 hours.

2.   After  at least 12 hours, pour the batter through a sieve into a big pan(steamed hot) and steam over boiling water for 1 hour.

3.   Best to eat after keep aside for at least half day or completely cool down.