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pak thong kuih – lacto-fermented rice honeycomb dessert

May 5, 2012

you’ll have to see the pictures in the original recipe over at table for 2….. or more to see why this seems so magickal. how do single celled organisms turn rice into a honeycombed dessert? this is amazing!

i just started on this one today!!

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combine
100gm cooled, cooked rice
½ Tbsp Chinese Wine Yeast ( 甜酒饼,Ragi, sweet type) [i just used a pinch of bread yeast..]
1 tsp sugar
½ Tbsp water
Mix everything together, keep in a covered container (not air-tight!)
Leave it in a cabinet or cold room to ferment for 48 hours.

(note: started 9pm may 5. ready on monday night, may 7!)

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after 48 hours, weight out 60gms (~1/4 c) &
(use the extra to make some fermented rice pancakes!)

to that 60gm fermented rice, add
100gm (~1/2 c) rice flour
water (just to moisten)

ferment for 16-18 hours
Weigh out 80gm of this & set aside.

(started 10pm may 7, done 2pm-4pm tomorrow)

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in a separate bowl, combine 220 gm. pure rice flour, 30 gm. tapioca or other starch, and 280 gm. water

in a separate pot, boil 200 gm. castor sugar, 400 ml. water, and 3 blades of pandan leaves tied into a knot (or other flavor). pour half into the fresh water-flour-starch mixture. cool the other half before pouring it in. add the ferment and ferment again for 12ish hours.

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add a quarter teaspoon of baking soda to a teaspoon of water. take a quarter teaspoon of that mixture and add it to the ferment, along with a teaspoon of oil.

pour into a greased steaming tray and steam 15-20 mins over medium heat, or until a skewer comes out clean.

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5/13
well, i accidentally became overwhelmed by responsibilities and found myself extending the last ferment by a few days. at first, i kept up with it, pouring off the rice wine on top and adding fresh flour. then i slacked. when i finally checked it three days later, it looked hopeless. it smelled like vinegar, and a few fruit flies had somehow made it under the lid kept loose for aeration. i added rice flour and sugar and a few hunks of fresh strawberries hoping to kick-start it. after only ten minutes, the smell was already sweeter and healthier as the yeast woke up. i poured off the rice wine vinegar and fruit flies, added a little cinnamon, and invented some bizarre contraption with a loaf pan in a steamer basket in a pot with a lid on top. i completely forgot the baking soda and oil, so who knows what bizarre consistency or taste will come of this. i’ve been steaming it for a really long time (20 mins at least) and it’s still sort of gooey but tightening up around the edges.

HEY! IT’S DONE!

AND IT’S HONEYCOMBED!

it has a giant hole in the middle with a wrinkled honeycomb pattern coming from it. the pattern almost looks like a grapefruit.

taste:
distinct sourdough flavor. wild! not at ALL sweet. covering the finished product in date syrup is pretty and turns it into a dessert! the sourdough is much more complex and well-developed than i’d thought it would be after just a few days. really wonderful!

texture:
sticky, chewy, jiggly, jello-y, filled with air pockets, awesome, weird, fun!

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MAKE THIS!

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2 comments

  1. Sounds interesting! Did you use the chinese yeast or did you only use the bread yeast? I would love to try this but have no access to the chinese yeast (not for lack of trying).


    • I used bread yeast for the same reason. It’d probably be worth it to find a small colony of the sweet yeast and keep some of them as pets, like sourdough. Thanks for reading the recipe!



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