SNACKS - White Sugar Sponge Cake or Pak Thong Ko (白糖糕）
- Syrup portion:
- 100 grams of plain flour
- 100 grams of lukewarm water
- 10 grams of instant yeast
- 400 grams of castor sugar
- 600 grams of water
- Pinches of salt
- Rice flour batter:
- 400 grams of rice flour
- 400 grams of water
- A teaspoon of alkaline water (optional)
Adapted from kwgls.wordpress.com
Grease a 9 inches diameter baking tray and get ready a steamer with adequate water capable of at least steam 30 minutes per session.
For yeast starter, in a bowl, stir instant yeast, plain flour and lukewarm water until well mixed. Set aside for 15- 20 minutes.
For syrup preparation, in a pot, put sugar, water and salt. Heat over low heat until the castor sugar dissolves.
In a bowl, put the rice flour and water (the rice flour batter portion), stir until it form a thick batter. Add the syrup to the thick batter, stir until well mix and set aside and cool until it warm to touch. Add the yeast starter, stir until well mix and let it proof for at least 1.5 hours.
After 1.5 hours, add the alkaline water, stir until well mixed. Transfer 1/3 of the batter to the greased baking tin and steam in the steamer at high heat for at least 25 minutes or until a skewer inserted comes out clean. Take out the steamed cake and perform the same for the remaining 2/3 of the batter in 2 sessions. (Note that the original recipe called for single steaming and I am not confident it will work at every kitchen since it will become very thick and difficult to get cooked unless the heat of the steamer are very powerful. If you are confident, you can follow the original recipe of steaming once only).