Looks pretty?
High as well as tall as well as porous honeycombs?
Yeah, it looks ameliorate thence my previous attempt, looks ameliorate every bit in, it looked the means it should look. But I don't similar this. Please read all below to abide by out why.
This is Rose's recipe
280g rice flour
280g sugar
600ml water
iii pandan leaves, knotted
1 tsp dried yeast
1/2 tsp salt
1/2 tbsp cooking oil
Method:
1. Add 300ml H2O to the rice flour as well as mix well.
2. Boil saccharide alongside 300ml water, common salt as well as pandan leaves. When boiling, pour syrup into rice flour mixture. Stir good as well as strain mixture. Leave aside to cool.
3. Dissolve 1 tsp yeast inwards 2 tbsp lukewarm H2O as well as add together to cooled rice mixture. Stir well, encompass as well as acquire out to leaven for 11/2 to 2 hours till pocket-size tiny bubbles appear.
4. Grease as well as preheat a xxx cm circular tray inwards steamer.
5. Add 1/2 tbsp crude oil to leavened mixture, stir good as well as pour into heated tray. Steam for xx minutes.
Why did I select this recipe every bit my sec atempt. It is 1 version that does non purpose whatever additional starch as well as it uses the limited fermentation process, 2 hours. It is similiar to a few other recipes that many about suggested me to try, as well as they all purpose yeast as well as entirely rice flour, similar preparation process, thence the results should live on the same. Actually I've already mass marked all the recipes I wanted to experiment alongside earlier I told you lot guys I wanted to produce four versions.
So, alongside the 2 limited versions that I did, with as well as without starch, which did I prefer?
The 1 alongside additional starch.
This version may expect good, but gustation wise, I don't actually similar it, cos it tasted a fleck grainy. Don't say me it's due to my rice flour. I used the same build every bit Rose used. If you lot convey tried eating Lai Fun that is traditional, made alongside merely rice .. you'll empathize what I mean. Traditional Lai Fun doesn't gustation smoothen on the palate, as well as it is brittle as well as grainy. Same goes for this version of pak thong gou.
But non traditional Lai Fun, similar those you consume alongside Assam Laksa or Penang Laksa, is to a greater extent than pliable, bouncy, a lot to a greater extent than smoother, all due to the presence of additional starch.
I promise you lot empathize what I'm trying to explain. I'm non trying to seat downward whatever versions, but this is merely my personal opinion.
This version is merely non for me. Actually I made this recipe twice, as well as I felt the same means twice. The white ones are my sec attempt out alongside the sec version , as well as the 1 below is my 1st attempt out alongside the sec version.
The honeycomb outcome hither is ameliorate than my Rose's recipe
280g rice flour
280g sugar
600ml water
iii pandan leaves, knotted
1 tsp dried yeast
1/2 tsp salt
1/2 tbsp cooking oil
Method:
1. Add 300ml H2O to the rice flour as well as mix well.
2. Boil saccharide alongside 300ml water, common salt as well as pandan leaves. When boiling, pour syrup into rice flour mixture. Stir good as well as strain mixture. Leave aside to cool.
3. Dissolve 1 tsp yeast inwards 2 tbsp lukewarm H2O as well as add together to cooled rice mixture. Stir well, encompass as well as acquire out to leaven for 11/2 to 2 hours till pocket-size tiny bubbles appear.
4. Grease as well as preheat a xxx cm circular tray inwards steamer.
5. Add 1/2 tbsp crude oil to leavened mixture, stir good as well as pour into heated tray. Steam for xx minutes.
280g rice flour
280g sugar
600ml water
iii pandan leaves, knotted
1 tsp dried yeast
1/2 tsp salt
1/2 tbsp cooking oil
Method:
1. Add 300ml H2O to the rice flour as well as mix well.
2. Boil saccharide alongside 300ml water, common salt as well as pandan leaves. When boiling, pour syrup into rice flour mixture. Stir good as well as strain mixture. Leave aside to cool.
3. Dissolve 1 tsp yeast inwards 2 tbsp lukewarm H2O as well as add together to cooled rice mixture. Stir well, encompass as well as acquire out to leaven for 11/2 to 2 hours till pocket-size tiny bubbles appear.
4. Grease as well as preheat a xxx cm circular tray inwards steamer.
5. Add 1/2 tbsp crude oil to leavened mixture, stir good as well as pour into heated tray. Steam for xx minutes.
Why did I select this recipe every bit my sec atempt. It is 1 version that does non purpose whatever additional starch as well as it uses the limited fermentation process, 2 hours. It is similiar to a few other recipes that many about suggested me to try, as well as they all purpose yeast as well as entirely rice flour, similar preparation process, thence the results should live on the same. Actually I've already mass marked all the recipes I wanted to experiment alongside earlier I told you lot guys I wanted to produce four versions.
So, alongside the 2 limited versions that I did, 1st version but non every bit practiced every bit the sec attempt out alongside Rose version above. The same recipe, but why different. Simply due to me cooking the mixture slightly to thicken it.
Me beingness the smartypants, alongside sense from the 1st version, idea eh, why this batter is thence liquidy??? So I cooked it for a land to thicken it, but non every bit thick every bit Rose's recipe
280g rice flour
280g sugar
600ml water
iii pandan leaves, knotted
1 tsp dried yeast
1/2 tsp salt
1/2 tbsp cooking oil
Method:
1. Add 300ml H2O to the rice flour as well as mix well.
2. Boil saccharide alongside 300ml water, common salt as well as pandan leaves. When boiling, pour syrup into rice flour mixture. Stir good as well as strain mixture. Leave aside to cool.
3. Dissolve 1 tsp yeast inwards 2 tbsp lukewarm H2O as well as add together to cooled rice mixture. Stir well, encompass as well as acquire out to leaven for 11/2 to 2 hours till pocket-size tiny bubbles appear.
4. Grease as well as preheat a xxx cm circular tray inwards steamer.
5. Add 1/2 tbsp crude oil to leavened mixture, stir good as well as pour into heated tray. Steam for xx minutes.
280g rice flour
280g sugar
600ml water
iii pandan leaves, knotted
1 tsp dried yeast
1/2 tsp salt
1/2 tbsp cooking oil
Method:
1. Add 300ml H2O to the rice flour as well as mix well.
2. Boil saccharide alongside 300ml water, common salt as well as pandan leaves. When boiling, pour syrup into rice flour mixture. Stir good as well as strain mixture. Leave aside to cool.
3. Dissolve 1 tsp yeast inwards 2 tbsp lukewarm H2O as well as add together to cooled rice mixture. Stir well, encompass as well as acquire out to leaven for 11/2 to 2 hours till pocket-size tiny bubbles appear.
4. Grease as well as preheat a xxx cm circular tray inwards steamer.
5. Add 1/2 tbsp crude oil to leavened mixture, stir good as well as pour into heated tray. Steam for xx minutes.
Why did I select this recipe every bit my sec atempt. It is 1 version that does non purpose whatever additional starch as well as it uses the limited fermentation process, 2 hours. It is similiar to a few other recipes that many about suggested me to try, as well as they all purpose yeast as well as entirely rice flour, similar preparation process, thence the results should live on the same. Actually I've already mass marked all the recipes I wanted to experiment alongside earlier I told you lot guys I wanted to produce four versions.
So, alongside the 2 limited versions that I did, before. And the outcome, brusque honeycombs. Then I learnt something, the argue for my termite mound interior alongside my Rose's recipe
280g rice flour
280g sugar
600ml water
iii pandan leaves, knotted
1 tsp dried yeast
1/2 tsp salt
1/2 tbsp cooking oil
Method:
1. Add 300ml H2O to the rice flour as well as mix well.
2. Boil saccharide alongside 300ml water, common salt as well as pandan leaves. When boiling, pour syrup into rice flour mixture. Stir good as well as strain mixture. Leave aside to cool.
3. Dissolve 1 tsp yeast inwards 2 tbsp lukewarm H2O as well as add together to cooled rice mixture. Stir well, encompass as well as acquire out to leaven for 11/2 to 2 hours till pocket-size tiny bubbles appear.
4. Grease as well as preheat a xxx cm circular tray inwards steamer.
5. Add 1/2 tbsp crude oil to leavened mixture, stir good as well as pour into heated tray. Steam for xx minutes.
280g rice flour
280g sugar
600ml water
iii pandan leaves, knotted
1 tsp dried yeast
1/2 tsp salt
1/2 tbsp cooking oil
Method:
1. Add 300ml H2O to the rice flour as well as mix well.
2. Boil saccharide alongside 300ml water, common salt as well as pandan leaves. When boiling, pour syrup into rice flour mixture. Stir good as well as strain mixture. Leave aside to cool.
3. Dissolve 1 tsp yeast inwards 2 tbsp lukewarm H2O as well as add together to cooled rice mixture. Stir well, encompass as well as acquire out to leaven for 11/2 to 2 hours till pocket-size tiny bubbles appear.
4. Grease as well as preheat a xxx cm circular tray inwards steamer.
5. Add 1/2 tbsp crude oil to leavened mixture, stir good as well as pour into heated tray. Steam for xx minutes.
Why did I select this recipe every bit my sec atempt. It is 1 version that does non purpose whatever additional starch as well as it uses the limited fermentation process, 2 hours. It is similiar to a few other recipes that many about suggested me to try, as well as they all purpose yeast as well as entirely rice flour, similar preparation process, thence the results should live on the same. Actually I've already mass marked all the recipes I wanted to experiment alongside earlier I told you lot guys I wanted to produce four versions.
So, alongside the 2 limited versions that I did, 1st version is due to me cooking the batter thick!!!!
And immediately from thence on, if I desire to build a practiced limited Bak Thong Goh, I'll purpose the Rose's recipe
280g rice flour
280g sugar
600ml water
iii pandan leaves, knotted
1 tsp dried yeast
1/2 tsp salt
1/2 tbsp cooking oil
Method:
1. Add 300ml H2O to the rice flour as well as mix well.
2. Boil saccharide alongside 300ml water, common salt as well as pandan leaves. When boiling, pour syrup into rice flour mixture. Stir good as well as strain mixture. Leave aside to cool.
3. Dissolve 1 tsp yeast inwards 2 tbsp lukewarm H2O as well as add together to cooled rice mixture. Stir well, encompass as well as acquire out to leaven for 11/2 to 2 hours till pocket-size tiny bubbles appear.
4. Grease as well as preheat a xxx cm circular tray inwards steamer.
5. Add 1/2 tbsp crude oil to leavened mixture, stir good as well as pour into heated tray. Steam for xx minutes.
280g rice flour
280g sugar
600ml water
iii pandan leaves, knotted
1 tsp dried yeast
1/2 tsp salt
1/2 tbsp cooking oil
Method:
1. Add 300ml H2O to the rice flour as well as mix well.
2. Boil saccharide alongside 300ml water, common salt as well as pandan leaves. When boiling, pour syrup into rice flour mixture. Stir good as well as strain mixture. Leave aside to cool.
3. Dissolve 1 tsp yeast inwards 2 tbsp lukewarm H2O as well as add together to cooled rice mixture. Stir well, encompass as well as acquire out to leaven for 11/2 to 2 hours till pocket-size tiny bubbles appear.
4. Grease as well as preheat a xxx cm circular tray inwards steamer.
5. Add 1/2 tbsp crude oil to leavened mixture, stir good as well as pour into heated tray. Steam for xx minutes.
Why did I select this recipe every bit my sec atempt. It is 1 version that does non purpose whatever additional starch as well as it uses the limited fermentation process, 2 hours. It is similiar to a few other recipes that many about suggested me to try, as well as they all purpose yeast as well as entirely rice flour, similar preparation process, thence the results should live on the same. Actually I've already mass marked all the recipes I wanted to experiment alongside earlier I told you lot guys I wanted to produce four versions.
So, alongside the 2 limited versions that I did, 1st version recipe, but non to create it. Then I'll convey a squeamish bouncy, non grainy, high honeycombs Pak Tong Ko.
My side past times side attempt out out version : Rose's recipe
280g rice flour
280g sugar
600ml water
iii pandan leaves, knotted
1 tsp dried yeast
1/2 tsp salt
1/2 tbsp cooking oil
Method:
1. Add 300ml H2O to the rice flour as well as mix well.
2. Boil saccharide alongside 300ml water, common salt as well as pandan leaves. When boiling, pour syrup into rice flour mixture. Stir good as well as strain mixture. Leave aside to cool.
3. Dissolve 1 tsp yeast inwards 2 tbsp lukewarm H2O as well as add together to cooled rice mixture. Stir well, encompass as well as acquire out to leaven for 11/2 to 2 hours till pocket-size tiny bubbles appear.
4. Grease as well as preheat a xxx cm circular tray inwards steamer.
5. Add 1/2 tbsp crude oil to leavened mixture, stir good as well as pour into heated tray. Steam for xx minutes.
280g rice flour
280g sugar
600ml water
iii pandan leaves, knotted
1 tsp dried yeast
1/2 tsp salt
1/2 tbsp cooking oil
Method:
1. Add 300ml H2O to the rice flour as well as mix well.
2. Boil saccharide alongside 300ml water, common salt as well as pandan leaves. When boiling, pour syrup into rice flour mixture. Stir good as well as strain mixture. Leave aside to cool.
3. Dissolve 1 tsp yeast inwards 2 tbsp lukewarm H2O as well as add together to cooled rice mixture. Stir well, encompass as well as acquire out to leaven for 11/2 to 2 hours till pocket-size tiny bubbles appear.
4. Grease as well as preheat a xxx cm circular tray inwards steamer.
5. Add 1/2 tbsp crude oil to leavened mixture, stir good as well as pour into heated tray. Steam for xx minutes.
Why did I select this recipe every bit my sec atempt. It is 1 version that does non purpose whatever additional starch as well as it uses the limited fermentation process, 2 hours. It is similiar to a few other recipes that many about suggested me to try, as well as they all purpose yeast as well as entirely rice flour, similar preparation process, thence the results should live on the same. Actually I've already mass marked all the recipes I wanted to experiment alongside earlier I told you lot guys I wanted to produce four versions.
So, alongside the 2 limited versions that I did, Aunty Yochana's 3-4 24-hour interval version
Buat lebih berguna, kongsi:
