The quick & simplest way to make this floppy-tender-moist-thick & delicious Pak Tong Koh ( aka Cantonese steamed white sugar rice cake ). The commercial way version( with thick honeycomb like structure ) . No need to boil sugar in water, just use luke warm or hot water. Let me show you the easy way. No wonder this is one of the asian favorite snacks. Enjoy.
List of Ingredients:**created by HAPPY WOK **
** activating yeast **
⅓ cup lukewarm water
1 tsp. active dry yeast
½ tsp. white sugar
** sugar – water mixture **
1½ cups lukewarm water ( or hot water )
1 cup white sugar
** rice flour – water mixture **
3½ cups rice flour, the non-glutinous type
1½ cups lukewarm water
** cooking oil, as needed **
NOTE: pan size: 8" X 8" X 2 " or use 9" round baking pan .