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16 Oct 2012
Sunday, 29 June 2008
Wong Tong Koh (Gula Melaka Sponge)
After making my first Pak Tong Koh (white sugar sponge), I decided to try a gula melaka version with the remaining flour. I doubled the recipe since the flour was just nice for it. So did my amount of gula melaka I found in my larder. This time I steamed the batter when I see lots of bubbles formed but I under steamed it a little, hence it was a bit sticky in the centre and less honeycomb texture too.
Tastewise, it's very fragrant and the sweetness was just right too. I liked this more than the plain sugar version.
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