白糖糕 Hong Kong's Pak Tong Koh, the simplest way to make. ( Cantonese perfect way )
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- Опубліковано 21 бер 2024
- The quick & simplest way to make this floppy-tender-moist-thick & delicious Pak Tong Koh ( aka Cantonese steamed white sugar rice cake ). The commercial way version( with thick honeycomb like structure ) . No need to boil sugar in water, just use luke warm or hot water. Let me show you the easy way. No wonder this is one of the asian favorite snacks. Enjoy.
List of Ingredients:**created by HAPPY WOK **
** activating yeast **
⅓ cup lukewarm water
1 tsp. active dry yeast
½ tsp. white sugar
** sugar - water mixture **
1½ cups lukewarm water ( or hot water )
1 cup white sugar
** rice flour - water mixture **
3½ cups rice flour, the non-glutinous type
1½ cups lukewarm water
** cooking oil, as needed **
NOTE: pan size: 8" X 8" X 2 " or use 9" round baking pan . - Навчання та стиль
I'm so glad you're still making videos. I have not visited this channel in 4-5 years, but I began watching when I was 14.
Welcome back!
Wow, that was easy, and it made that double layer of a classic rice cake
Yes, it was very easy to make. Thanks for watching.
I’ve never seen this type of sweet before, very cool! I’d like to try it. Thanks for always wonderful recipes 😍
My pleasure 😊 Yes, make some soon. So easy to make. Just follow my recipe. Thanks for watching.
Looks great - never seen this recipe before - thanks !
My pleasure 😊Thanks for watching.
This is a very unique dessert... I would love to try this 😋😋😋
You should! I know you gonna like it too. Thanks for watching.
Been to Dim Sum many times in and around Seattle and remember this dish so much as a kid. Been a few years since i have had it but depending on where you go it can be thin or thick. Ether way very tasty.
That is nice to know your also from Seattle. And also god to know you like this steamed rice cake. Thanks for watching.
Oh those are so good tried it at a cambodian buddhist new years festival last weekend.
Nice. I am glad you like it too. Thanks for watching.
interesting recipe!
Thanks for visiting.
@@HAPPYWOK I'd love to live here but I have too much trouble maintaining a healthy weight these days....so have to limit watching deliciousness too!
wow that looks incredible! i have to try making this, thanks for the video! You know, i bet spices like nutmeg or cinnamon would make great additions to the recipe, almost like a pancake.
Sounds great! I haven't try that additive. Might work. Thanks for watching.
Looks great Chef. Would you also call this a Chinese cake? A friend of mine gave me some leftovers I could use to make Chinese dishes. It also contained toast so I was about to snack on them but decided to cut them in cubes and throw it in the wok. It looked like tofu. Interesting idea. Even the girlfriend loved it. Getting more creative. Until next time Chef.
Thanks. Maybe some people called that chinese cake for short, rather than the work Pak Tong Koh. Thanks for watching.
My mom used to make something like this but with eggs in it. As far as I can tell, it would've been a bit denser and not at all jiggly and probably not as sweet (I've only had the store-bought and restaurant versions of your Koh to compare with). Any chance you could do a vid for the egg version?
Yes, there are other type of steamed cakes that uses eggs. They usually separate egg yolk from egg white, and beat the egg white into foam like stage one of the process. They may called it chinese steam sponge cake then. will looks some what yellowish. Thanks for watching.
Hi Chef, please give your viewers the measurements of your container so we can get the same size koh as yours in the video. Thank you
The baking pan that I used was 8" x 8" square with 2" high. Thanks for asking.
Chef, I must admit you are very gifted n talented. Cooking to you is like a breeze. And what amazed me is that you can cook a lot of dushes. Thank you for sharing.
Typo dishes.❤
When your in advanced senior citizen and spend over half a century in the kitchen woking. You will also gets lot of lot of experiences. I am sharing my knowledges to people like you, who like to learn. Thanks for watching.
i have no clue what this is , but i am 90% sure i am not ever eating that.
It looks slimy , and bland.
It is not bland , a little sweet side due to sugar. Lot of asian are graving for this for their snacks. Thanks for watching.