BAK TONG GOU RECIPE RECIPES

Steps:

• Day 1 : Put rice flour and sugar into a bowl. Pour half the boiling water into rice flour and stir. Pour the balance in and stir. Leave to cool down. Put in crushed wine biscuit and stir. Put flour mixture into a non air tight container. Leave to ferment for 24 hours in a warm place, away from direct sunlight. Open container the next morning to let it breathe for a few seconds and cover again. Do this again later in the afternoon.
• Day 2: Mix rice flour and wheat starch with water. Let the mixture sit for a few hours (2-3). The rice flour will settle to the bottom and water will be on top. While preparing the syrup below, carefully pour away the water.
• Day 2: 2pm Bring water and sugar to a boil. Turn off the heat. Put in egg white and stir. Sieve syrup and pour into (B). Cover and leave until 11pm.
• Day 2: 11pm Mix (A) into (C). Sieve mixture and cover. Let it proof for another 12 hours.
• Day 3: 11am: Prepare your steamer .Put in water and bring to a boil. Put 1 teaspoon oil into batter. Mix well. Grease one 12 inch round pan. Place greased pan onto steamer rack. Pour rice batter into greased pan. Cover your steamer and steam on high heat for 20 minutes.

Steps:

• In a large mixing bowl, mix 150ml to 160ml water with rice flour. Combine well.
• In a small pot, melt sugar with the left water (350ml). Bring to boil over medium fire.
• Pour the hot sugar liquid directly to the rice mixture. Combine well and set aside to cool down until less than 40 degree C or room temperature.
• Mix yeast with 20ml and set aside for 5 minutes.
• Combine yeast water and rice mixture well, cover with plastic wrapper for proofing.
• Drop several drops of oil in the batter and combine well. Continue proofing until there is a thick layer of small bubbles on the surface.
• Prepare a plate (steel plate is highly recommended as they are usually quite thin) and brush some oil on surface (this can help the de-molding process).
• Bring the water to boil firstly and then pour the rice batter to hot steel plate around 80% full.
• Cover with lid and steam for 15 minutes over high fire. Wait for around 10 minutes after turning off the fire. Transfer the cake out, wait for minutes and move it from the plate. Set aside to cool down completely. Either cut into large wedges or small cubes. Serve cold with tea or as breakfast.