Steamed Brown Sugar Cake (Pak Tong Go)
I'm totally flattered when Marillyn @ Just Making Noise wrote to me and asked me to be one of her guest post of the week. That's very sweet of her. I'll have to say 'yes' and thank you very much for your invitation, Marillyn! At first, I actually wanted to send her one of my older post; but after thinking twice I changed my mind and decided to make a brand new post specially for Marillyn. It's a simple and yet delightful Chinese goodie which you can easily find it in Asian countries. It's also one of our local famous steet food. This recipe was came from Steamed White Sugar Cake and also called as 'Pak Tong Go'! The original recipe is quite complicated actually, but the recipe became so much easier after simplification. And here's the recipe.
1 tspn yeast + 2tbsp warm water (leave for 5 mins)
280gm brown sugar
2 pandan leaves (optional)
280gm rice flour
1/2 tspn salt
1/2 tbsp corn oil/olive oil
- combine ingredients (B) and boil over low heat untill sugar just melt, leave aside to cool.
- then combine ingredients(C) and mix well.
- finally, combine all ingredients (A), (B) & (C) and leave to proof for 1-1/2 hours.
- coat a 9" tray with cooking oil.
- preheat steamer together with the tray.
- once it's ready, pour batter into the tray and steam for 20 mins over high heat.
- remove from steamer and leave to cool for 1/2 hour before slicing.
Yes, it is as simple as one, two, three! And delightfully sweet and aromatic.
It turned out beautifully! Does this remind you of my 'Ma Lai Go'? Which is also one of our famous local street food as well. Looks almost the same but it's made of eggs and flour. Very very yummy LOL!