I went and did a test run recently, well just to see if I could make one since I'm usually very sceptical about myself making such traditional stuff. They usually never turn out okay especially the first time.
I followed her recipe to the T with the exception that I added 140gm sugar, 10gm more after I tasted the cooked batter. The koh turned out looking like this...
They smelt exactly like those I've bought from the market, looked quite close too hehe... but the honeycomb texture is not so obvious though. Taste wise, quite close to the real thing but not sweet enough for a koh. I think 150gm sugar would be a better bet. Hubby said the yeast taste is a bit over powering but he tried not long after I took out from the steamer.
I kept them in the fridge over night since my mom said it will turn bad quickly. I took one the next morning and somehow can't detect the strong yeast taste but it's a bit hard though.
I gave a tub to my parents which she kept in the fridge. My mom being the rajin (hardworking in Malay) one steamed them the next morning before eating. When I called her, she asked if I really made the koh myself. I told her yes. She told me, they were very nice worrr :P hahaha... wah first time she said my cooking is nice!
I'm reproducing Florence's recipe here for my future reference. Thank you Florence for such a wonderful recipe.
Pak Tong Koh (White Sugar Sponge)
170g sieved rice flour
130 - 150g castor sugar
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.
Ref: Do What I Like blog by Florence
Technorati Tags: malaysian food + kuih