Bak Tong Go (White Sugar Kueh)

Last weekend, I tried out two honeycomb cake recipes, and failed both times to get any comb. The first recipe was given by my friend Elaine and although it lacked the comb, it tasted perfect, all caramelly and springy. The second recipe resulted in an unbelievably disgusting cake, and the recipe was from a YouTube video on 'How to make a Malaysian Honeycomb Cake' or some title like that. All the other honeycomb cake recipes on Google are similar to the ones I've tried (and failed at) through the years.

I'm a tenacious person when it comes to cooking. I remember a chinese kueh with lots of comb, and sure enough I found this recipe at www.roseskitchen.wordpress.com. I reduced sugar by 1/2 cup and the salt by 1/4 tsp.

280g rice flour
200g sugar
600ml water
3 pandan leaves, knotted
1 tsp instant dried yeast
1/4 tsp salt
1/2 tbsp cooking oil

1. Mix the rice flour with 300 ml of the water.

2. Boil the sugar with the remaining water, salt and pandan leaves until the sugar is dissolved. Mix syrup into the into rice flour mixture, stirring well. Strain the mixture and leave it to cool.

3. Dissolve 1 tsp yeast in 2 tbsp lukewarm water and add to cooled rice mixture, and mix well. Cover the batter and leave in an oven or warm place for 1 to 1 1/2 hours.

4. Prepare a pan of water for steaming. Grease a 30 cm round pan and place it on a wire rack in the water for steaming.

5. Add the oil to the leavened batter, stir it well, pour into the heated pan and steam for 20 minutes.



Lots of comb and the taste is good, just like store-bought except it is not as fine. This is not a kueh I like but I made it to see if I get any combs. Try it if this is one of your favorite kuehs. It's real easy and cheap to make.