White Sugar Cake - Pak Tong Koh.

[i_heart_f0od]

This cake is no longer sold in China Town in London so when I came across the recipe online I just knew I had to try making it.  This Chinese treat uses yeast to create a comb effect which in result gives it a spongy and soft texture.

Comments

[chengdugirl]

OMG, my fav! I ate that or something similar to that every morning when i was a kid. It's steamed.

[i_heart_f0od]

You should try make it. It's easy to make just a bit long because you have to wait for fermentation - 1 to 2 hours but then again back in the day they use to leave it for a whole day! This cake is steamed too. :)