Скачать с ютуб Bak Tong Gou | Steamed White Sugar Kueh в хорошем качестве

Bak Tong Gou | Steamed White Sugar Kueh

The kueh I probably ate more than any other in my childhood is not ang ku kueh or kueh salat, but bak tong gou, a fermented kueh made simply with rice flour and white sugar. I just cannot get enough of the smell of fermented rice flour and QQ texture. It might seem like a straightforward recipe to make, but is anything but. I’ve attempted this kueh multiple times and there are two key things that I learnt in the process. First, as with any recipe with a short ingredient list, quality of ingredients is paramount. I made a batch with an old rice flour and it tasted nothing like kueh made from a fresh bag of flour. The second takeaway is to use a metal pan instead of a glass one - the glass pan takes longer to conduct heat and could explain why my initial attempts ended up denser at the bottom. When I used a metal pan, the kueh had an even texture all the way through! Bak Tong Gou Serves 4 170g + 140g water 90g white sugar 15g pandan leaves 150g rice flour (the freshest you can find) ½ teaspoon dry yeast ¼ teaspoon oil Greased 6-7” metal pan 1. Heat 170g water, sugar and pandan leaves until the mixture comes to a boil. 2. Meanwhile, mix the remaining 140g water with the rice flour to form a thick sludge-like mixture 3. When the syrup boils, remove the pandan leaves, and pour the hot syrup into the flour mixture, stirring constantly until entirely combined. 4. Cool the mixture down until it is the temperature of baby’s milk. 5. Whisk in the yeast and cover. 6. Proof for 2 hours or until the batter tastes fermented and mildly sour. 7. Prepare a steamer on high heat. 8. Whisk the oil into the mixture, and pour the batter into the metal pan while whisking the whole time. 9. Steam immediately on high heat for 30 minutes.