Pandan Pak Tong Gou 香兰白糖糕

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Ingredients 材料:

[ Starter 发种 ]
125g cold rice (冷饭)
1 tsp crushed wine yeast (敲碎酒饼)
1/2 tbsp caster sugar (幼糖)
1/2 tbsp cold boiled water (冷开水)

[ Dough Starter 糕种 ]
160g rice flour (粘米粉)
130g cold boiled water (冷开水)
100g starter (发种*)

[ Syrup 糖水料]
2 pandan leaves , knotted (2片班兰叶, 打结)
400ml coconut water (椰水)
230g caster sugar (细砂糖)

[ A ] Mixed Well (拌匀)
250g rice flour (粘米粉)
30g corn flour (玉米粉)
30g tapioca starch (木薯粉)
300ml pandan water (6-7 pandan leaves blended with 300ml water)(6-7片班兰叶加入300毫升水打烂)
*100g fermented dough starter 糕种

[ B ]
1 tbsp oil (油)
1 tsp alkaline water (碱水)

传统白糖糕
Traditional Pak Tong Gou
   • Pak Tong Gou 传统白糖糕  

简易版白糖糕
Quick & Easy Pak Tong Gou
   • Quick & Easy Pak Tong Gou 简易版白糖糕  

Background music:
"Scott Buckley - Childhood" is under a Creative Commons license (CC BY 3.0) https://creativecommons.org/licenses/...
Music promoted by BreakingCopyright:    • 'Childhood' by Scott Buckley 🇦🇺 | Nos...  

Back ground music:
Wistful Harp be Andrew Huang
   • [Non Copyrighted Music] YouTube Audio...