White Bak Tong Go (steamed cake)

     After the muscovado Bak Tong Go, we are craving for more now:)

This original basic type of Bak Tong Go is always the best.

       Recipe from:  Rose's Kitchen
    Ingredients
    280g rice flour
    280g sugar  ( I used only 230g)
    600ml water
    3 pandan leaves, knotted
    1/2 teaspoon salt
    1 teaspoon instant dry yeast
    1/2 tablespoon oil

that's is what we like, the bubbles...more and more the better.
I let it sat for the whole day, got it steamed only in the night.

done.

  Method
  1.  Add 1 tsp yeast in 2 tbsp lukewarm water,  mix until yeast is well dissolved. When mixture become foamy, it is ready to be used.  Set aside.

  2.  Add 300ml water into the rice flour and mix well. Set aside.

  3.  Bring sugar, 300ml water , salt and pandan leaves to boil.  When it is done,  pour the syrup into the rice flour mixture.   Stir well and strain the mixture.  When it is cooled or slightly lukewarm,  add yeast mixture into the flour mixture. Stir well.  Cover and leave for 1 and 1/2 hour to 2 hours until small bubbles appearing on the top.  ( I made this in the morning but got it steamed only in the night).

  4.  Grease and pre-heat a 30cm round tray in steamer  ( I used a 20cm square pan instead as I wanted it taller, fuller look).

  5.   Add 1/2 tbsp oil to leaven the miture, stir well and pour everything into the heated tray.  Steam for 20 minutes.

  Note:  Too hot water would kill the yeast.