Pandan Pak Tong Gou 香兰白糖糕 ► Blog: https://kathrinekwa.blogspot.com/ ► Instagram: https://www.instagram.com/katherinekwa/ ► Support my recipe book :https://kathrinekwa.com/ 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 https://youtu.be/jjk0bBWaNbE 简易版白糖糕 Quick & Easy Pak Tong Gou https://youtu.be/IVmWaLeZ5d4 Background music: "Scott Buckley - Childhood" is under a Creative Commons license (CC BY 3.0) https://creativecommons.org/licenses/... Music promoted by BreakingCopyright: https://youtu.be/cmXrHQENZ6A Back ground music: Wistful Harp be Andrew Huang https://youtu.be/sDbTq_ff0V8 Kathrine Kwa 更多视频／文章……
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