White Sugar Sponge – By Fiona Lau

Pak Tong Koh (White Sugar Sponge)

170g sieved rice flour
130 – 150g castor sugar
360ml water

3/4 tsp instant yeast
1 tbsp warm water

1. Mix (B) and leave aside for 10 minutes for use later.

2. Mix (A) together with a whisk and cook over low heat stirring all the time till a little thicken (this process should not be more than 5 minutes otherwise the mixture will have sago pearls forming). Sieve this mixture into a big mixing bowl and cooled it in a basin of water. Make sure it’s cooled till luke warm.

3. Mix (1) and (2) together and blend well. Cover the mixture with glad wrap and prove in a warm place for 1 – 2 hours. When the mixture show signs of bubbles all over the surface then it is ready for steaming.

4. Pour the ready batter into a 19.5cm x 19.5 cm greased pan and steam on high heat for 20 -25 minutes.

5. Cut into serving pieces when cool.

By |2017-12-07T03:52:06+08:00May 24th, 2014|Uncategorized|0 Comments

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