Palm Sugar Rice Cake （Pak Tong Gou) 椰糖糕
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- Опубликовано: 8 апр 2019
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Ingredients 材料:
[ Dough Starter - method ] 糕种做法
➡️ • Pandan Pak Tong Gou 香兰白糖糕
➡️ • Pak Tong Gou 传统白糖糕
[ Syrup 糖水料]
2 pandan leaves , knotted (2片班兰叶, 打结)
400ml water (水)
250g palm sugar (椰糖)
[ A ] Mixed Well (拌匀)
250g rice flour (粘米粉)
30g corn flour (玉米粉)
30g tapioca starch (木薯粉)
300ml water (水）
*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
• Pak Tong Gou 传统白糖糕
班兰白糖糕
Pandan Pak Tong Gou
• Pandan Pak Tong Gou 香兰白糖糕
简易版白糖糕
Quick & Easy Pak Tong Gou
• Quick & Easy Pak Tong ...
Back ground music:
Wistful Harp be Andrew Huang
• [Non Copyrighted Music...
l already try yr recipes.
very successful and sponge delicious cake.
Thank you very much
Thank you teacher . So yummy
Saya suka video anda....makasih sdh brbgi resep 👍👍
Bagus jd pingin coba
Nice wewa nth cooking recipe thanxsoomuch
這樣真的麻煩了，看起來好吃，但若不合自己的口味，實在是浪費時間，先是糕种要60小時，然後從冰箱取出要常溫4小時，面糊調好要發酵12小時⋯⋯且説糕种在常溫下已4小時用不完再冰回冷藏，實在不合常理，不會坏嗎？這作法可不可以改變簡單一點呢！
Thank you so much😁😁😁
Yg suka kathrine kwa channel mana jempol nya👍👍👍thank you so much very nice and simple
nice yummy thanks
From morroco very nice
Bueno gracias por la receta saludos desde perú
Ms Kwa, what are the ingredients for the yeast mixture?
Teacher, I see my cake flattened when I opened the steam cover and there’s no honeycomb when I cut. Do I have to steam longer? There are many bubbles and everything looks good before I steam. I also made the white and green pak tong Goh many times already but first time I see my cake flatten before my eyes the moment I opened the cover.
I love your channel cœur 💓. Thanks for your all recipe. I’m French 😘🌹
终于做了。但是完全失败。
请问冷饭是不可以放冰箱的对吗
这个食谱很好，耐心跟着做，成品很美也好吃👍
我做的白糖糕只需发一个多小时就可以了。
老师可以请教一下，我做好几次了也是不大完美。
Can i use sourdough as starter?
We can cooking in oven ?
师傅，您好！我是您的粉絲，請问椰糖糕发粉种如何做法及准备程序，您若能賜教，不胜感謝！
Can I skip the alkaline water..
How to make kuih wajik 🙏🏼
请问糕种放冰箱可以耐放几久，谢谢。
請問糕種可以用酵母代替以節省時間嗎？
sis,what to replace the starter?
😋😋😋👌👌👌👌👌
糕种怎样做？最后成品是爽口的吗？想找回小时候的味道
黄糖糯米糕食谱
Teacher, your video says 1 tsp alkaline water but the recipe typed states 1/2 tsp. Is 1tsp the correct version ?
Thank you Sherene Ong , I correct ald
@@KathrineKwa can please share how to make 糕种？
sasha Goh ruclips.net/video/LJz0IzkjMD8/видео.html
Ms Kwa...may I know what is the dough starter.that you put in th fridge?
ruclips.net/video/ApblVJBWMoo/видео.html
@@KathrineKwa thank you so much for your prompt reply....
謝謝分享 請问 糕种怎樣做？ 是用哪一種麵粉做？是不是粘米粉。thank you for sharing how to make dough start?
Boun Milly 可以参考以下两个视频的糕种做法
[ Dough Starter - method ] 糕种做法
➡️ruclips.net/video/ApblVJBWMoo/видео.html
➡️ruclips.net/video/jjk0bBWaNbE/видео.html
非常感激分享
Kathrine Kwa ，
You stir the batter after fermentation and the batter looks even more bubbly. Would that actually happen? I have tried many times but I can't get the spongy chewy sour texture.
请问师傅有没有发种的recipe
可以参考以下两个视频的糕种做法
[ Dough Starter - method ] 糕种做法
➡️ruclips.net/video/ApblVJBWMoo/видео.html
➡️ruclips.net/video/jjk0bBWaNbE/видео.html
@@KathrineKwa 谢谢师傅棒棒哒
Kathrine Kwa ‘
請問糕種做法？
ruclips.net/video/jjk0bBWaNbE/видео.html
Yummy...😊
by : CICIHARYATI.
👍👍👍👍🌹🌹🌹🌹
ลองทำแล้วไม่สำเร็จแต่จะลองอีกครั้ง
请问怎样做糕种？
Pak tong ? Ye tong
🌹🌹🌹
ช่วยแปลเป็นถาษาไทยให้หน่อยได้มั้ยคะ
gg
看了這麼多評論-沒興趣去做了太麻煩,爛廢時間
kok ga kasi lihat muka nya.. kue manis orang manis ga ya....