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Pak Tong Gor

 
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Sashimi
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Joined: 21 Jul 2004
Posts: 82
Location: Goldenhill, Singapore

PostPosted: Thu Jul 28, 2005 2:56 pm    Post subject: Pak Tong Gor Reply with quote

Made it last night, with a Patsie Cheong recipe.



Ingredients:

(A)
230g Rice Flour
150 ml water

(B)
380 ml water
180 g castor sugar

(C)
1/2 tsp yeast*
2 tbsp water

(D)
1/8 tsp oil
1 drop alkaline water***

Method:

1. Bring (B) to boil then add into (A) mixture. Mix well. Once cool, add (C) in. Let mixture proof for 8 hours**.

2. After 8 hours, add (D), mix well and steam over high heat for 25 mins.

*Me, being afraid it would not rise, ended up adding 3/4 tsp yeast. But the cake turned out a little higher than expected (abt 1 inch tall).

**The original recipe called for 2 hours. I added the yeast at about 10 pm, and let it proof till 6 am before steaming - a total of 8 hours. This was because Judy, Auntie Don and I had a short discussion about it yesterday and Auntie Don suggested 8 hours. Thanks!!

***The recipe called for limewater, which I didn't have. So I used alkaline water. Razz
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Gina
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Joined: 20 Jul 2004
Posts: 5125
Location: Singapore

PostPosted: Thu Jul 28, 2005 3:54 pm    Post subject: Reply with quote

Melisa

wow..so many holes Wink Razz (means you got it right!)

did you try Florence's recipe? I haven't got time to try out any recipe Embarassed
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Gina

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Lazyg3r
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Joined: 20 Aug 2004
Posts: 82
Location: Punggol

PostPosted: Thu Jul 28, 2005 3:55 pm    Post subject: Reply with quote

Sashimi

Very nice! Going to try making them again. Wink
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Judy

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Sashimi
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Joined: 21 Jul 2004
Posts: 82
Location: Goldenhill, Singapore

PostPosted: Thu Jul 28, 2005 3:57 pm    Post subject: Reply with quote

Hi Gina

I did try Florence's recipe, but I had trouble controlling the heat of the rice flour/water mixture. Sago formed and it didn't rise after I added the yeast. I noticed that Patsie Cheong's recipe did not require any boiling of the rice flour, so figured it would be easier.

Thanks, Judy!! I think the 8 hr fermentation did the trick. Very Happy
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Lazyg3r
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Joined: 20 Aug 2004
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PostPosted: Thu Jul 28, 2005 3:59 pm    Post subject: Reply with quote

Will try using brown sugar next time to make Hak Tong Gor.
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ruru
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Joined: 30 Jul 2005
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Location: singapore

PostPosted: Thu Aug 11, 2005 4:32 pm    Post subject: Reply with quote

im gonna try ur recipe... this weekend Smile
will post up pic if its successful haha!
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ckyeow
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Joined: 25 Aug 2005
Posts: 2
Location: IRELAND

PostPosted: Thu Aug 25, 2005 5:40 am    Post subject: Pak tong kor Reply with quote

Love Pak ting kor. I will definitely try but what is alkaline waterorlime water? Is it lyle water?
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Alannia
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Joined: 08 Jul 2005
Posts: 728
Location: Petaling Jaya, Malaysia

PostPosted: Thu Aug 25, 2005 9:51 am    Post subject: Reply with quote

yes, it's lye water
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ckyeow
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Joined: 25 Aug 2005
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PostPosted: Thu Aug 25, 2005 11:01 pm    Post subject: pak tong koh Reply with quote

Thanks Alannia. I can't wait to try this. Have to get the alkaline water. :roll:
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Alannia
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Joined: 08 Jul 2005
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Location: Petaling Jaya, Malaysia

PostPosted: Thu Sep 01, 2005 1:59 pm    Post subject: Reply with quote

Sashimi, I have tried this 2 times but sad to say both times I have failed.

The first time was my fault. I was too impatient Embarassed . I waited for 4 hours only so, of course fail lah.

The second time, I did wait for 8 hours and I could see it risen well. I poured in the oil, lye water and as I mix, I can see the 'holes' disappearing. After steaming it, it was like the chwee kueh (I mean, no holes, just 1 solid piece). How do you put in the oil & lye water? I have tried to fold in gently but still failed. :cry: What to do ah?
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Sashimi
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Joined: 21 Jul 2004
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Location: Goldenhill, Singapore

PostPosted: Mon Sep 05, 2005 11:59 am    Post subject: Reply with quote

I just put the oil and alkaline water in and stir gently.

I am not sure why yours failed, maybe have to ask the experts?? Sorry I can't be of more help, but I am a novice myself! Smile
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pohyee27
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PostPosted: Mon Sep 05, 2005 7:42 pm    Post subject: Reply with quote

I had the same problem with Alannia... tried twice and it turned out to be 1 solid piece. Don't dare to try again :(
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hugbear
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Joined: 11 Sep 2004
Posts: 288

PostPosted: Tue Oct 25, 2005 8:49 pm    Post subject: Reply with quote

Melisa, thanks for sharing this recipe. My first try and it is a success.


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LeeLee
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Sashimi
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Joined: 21 Jul 2004
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Location: Goldenhill, Singapore

PostPosted: Wed Oct 26, 2005 9:10 am    Post subject: Reply with quote

Glad it worked for you, Lee lee! Smile
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jam cookie
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Joined: 20 Jan 2005
Posts: 35
Location: Singapore

PostPosted: Sat Mar 04, 2006 12:11 am    Post subject: Reply with quote

Hi, I know this may sound like a stupid question, but...
do you leave the batter to rise in the tin you steam it in, or do you let it rise in the mixing bowl, then pour it into the steaming tin? Embarassed
And what size tin should I use for this recipe?
Thanks.
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Rusti
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Joined: 17 Aug 2005
Posts: 414
Location: West, Singapore

PostPosted: Tue Mar 07, 2006 12:31 pm    Post subject: Reply with quote

Hi JamCookie

I left mine to proof in a covered Corningware casserole. After proofing, I poured it into a tin (approx 20cm dia) for steaming.
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Ginny

Success is the ability to go from failure to failure without losing your enthusiasm.
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jam cookie
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Joined: 20 Jan 2005
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PostPosted: Tue Mar 07, 2006 2:43 pm    Post subject: Reply with quote

Thanks Rusti. Smile
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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Sun Feb 04, 2007 4:55 pm    Post subject: Reply with quote

I did this twice Wink Thanks for sharing this wonderful recipe! I can reduce the sugar accordingly, no more commercial Pak Thong Koh!

1st attempt




2nd attempt


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adrddr
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Joined: 28 Mar 2008
Posts: 3

PostPosted: Wed Jul 02, 2008 2:44 am    Post subject: Reply with quote

I just made this today (mixed the batter last night and left in the fridge overnight, then took out batter in the morning and let it come to room temperature for a few hours.)

The batter was all bubbly. I ommitted the oil, just oiled my dish. I also didn't add the alkaline water since I didn't have it and didn't know how to make it.

I think the key when steaming this is to make sure the steam does not escape. My steamer's lid wasn't down tight so some steam escaped from one side of the pan. One side of my pak tong gor was nice and holey, whereas the other side (the side where the steam escaped) was dense.

I may try this again in the future if I can find a way to seal the steamer tight.

Thanks for the recipe!
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