Park Thong Ko 白糖糕 Recipe

Park Thong Ko (20 July 2013)

Park Thong Ko 白糖糕, pronounced park3thong3ko1

[pak-t^hɔŋ-ko], is a Cantonese-style sponge cake that has been adopted as a Nyonya kuih. Its name, pronounced in Cantonese, means "white sugar sponge". If you translate the name into Penang Hokkien, it would be paek3thng3kuih4

[pɛʔ-t^hŋ-koe]. But we don't call it that. Even in Penang, it's known as park3thong3ko1.

As with other Nyonya kuih, it is baked and then sliced into rhombus-shaped cubes. The Park Thong Ko has a spongy texture and is related to the Indonesia bika ambun. The Park Thong Ko on this page was made by my wife on 3 December 2014 and 25 July 2013, and by my sister-in-law on 27 April, 2013. The kuih is quite similar to the Indonesian bika ambon.

Park Thong Ko Recipe

Prepare the following groups of ingredients: Group A
Rice flour 140 g
Water 150 ml

Group B
Water 150 ml
Sugar 100 g
Salt ¼ teaspoon
Pandan leaf

Group C
Instant yeast ½ teaspoon
Water 1 tablespoon

Group D Vegetable oil 1 teaspoon

Utensil
7-inch steam tray

Method

Mix A in a bowl using hand whisk until there are no lumps. Put aside.
Boil B until sugar dissolved. Put aside until slightly cool, remove pandan leaf.
Pour the slightly cooled B into A mixture. Mix well.
Mix C and pour into flour mixture in method 3. Mix well.
Cover the bowl with cling film and put aside to let the mixture prove for 2 hours or until you see lots of small bubbles covering the surface.
Oil and heat a 7-inch steam tray.
Lightly stir the proved mixture and add in the vegetable oil in D.
Pour into the heated steaming tray and steam for 30 min.
Let the steamed cake cool properly before cutting and serving.

A
140g 粘米粉
150ml 水

B
150ml 水
100g 细糖
1/4 茶匙盐
班兰叶，打结

C
1/2 茶匙即溶酵母
1 汤匙水

D
1茶匙粟米油

做法：

）将A用手拌器拌至没有颗粒。放置一旁。
）将B煮至糖溶。稍凉后取出班兰叶,
）将稍凉后的B倒入粘米粉浆里混合均匀。
）将C拌匀，加入（3）混合。
）盖上包鲜膜，发酵2小时，直到表面出现细小的气泡。
）7"模具蒸热涂油。
）在混合料加入1茶匙油，拌匀后倒入模具，放入蒸炉内蒸30分钟。
蒸好的白糖糕放置一旁。待完全凉后才切片享用。

Park Thong Ko (20 July 2013)

If at first you don't succeed ...

5 August, 2013
There's a saying that "if at first you don't succeed, try and try again." And that's what my wife did. Recently she's developed a craving for pak thong koh. She wasn't satisfied with first attempt, which I document a couple of weeks back. So yesterday, despite our rather busy schedule for the day, she attempted making pak thong koh again.

This time my wife is very satisfied with the outcome. What she was going for is for the cake to rise with the yeast. It came out nicely. Personally, I felt that this most recent batch is "not sweet enough", but she liked it, so that's all that matters!

Park Thong Ko (4 August 2013)

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