Quite, an experienced as this was also my first time making 'fermented rice'(tapai nasi)...as I was noted, this recipe tends to have a hind of sourness and sweetness in it....ermm something different and was it suppose to be like that?...any silent reader who are Chinese can comment on this?...
100g cooked rice(overnight and leave to cool)
1/2 tbsp Ragi(wine-chew piah)-can buy from Malay market
1 tsp sugar
1/2 tbsp water
Mix all the above ingredients together and leave it to ferment for 2 days(48hrs). Keep in a container, covered and best to keep in a cupboard to let it ferment. After 48hrs, weigh out 60g and balance keep in the fridge.
Kuih Starter Dough:-
60g of the fermented starter dough
100g rice flour
some plain water
MIx the starter dough and rice flour and if you find it too dry, add in some plain water. put into a container, covered and let it ferment again for about 16-18 hours. Weigh out only 80g of this kuih starter dough.
220g rice flour
30g tapioca flour
200g castor sugar
3 blades of pandan leaves(tied into a kot)
80g of the fermented kuih starter dough
1/4 tsp alkaline water/lye water or air abu
1 tsp cooking oil
1)-Combine ingredients(A) together in a big mixing bowl. Set aside.
2)-Bring ingredients (B) to a boil, then discard pandan leaves. Pour half portion into (1.) and mix well. Cool the remaining half portion for about 2 mins, before pouring into the rice mixture in the mixing bowl. Mix well, leave mixture to cool. Add the 80g of the fermented kuih dough starter dough and strained it. Let it ferment again for about 12-14 hours.
3)- Add oil into fermented mixture (3). Add alkaline water and mix well before pouring into a greased 10" round steaming tray(I used 8") Steam for about 15-20 minutes over medium heat. Test with a skewer before removing from the steamer.
5) You can glaze the Pak Thong Koh with some oil whilst still hot and cool well before cutting kuih into pieces.
The 'Ragi' I used for making the Pak Thong Koh, available at Malay stall.