白糖糕 Hong Kong’s Pak Tong Koh, the simplest way to make. ( Cantonese perfect way )

The quick & simplest way to make this floppy-tender-moist-thick & delicious Pak Tong Koh ( aka Cantonese steamed white sugar rice cake ). The commercial way version( with thick honeycomb like structure ) . No need to boil sugar in water, just use luke warm water. Let me show you the easy way. No wonder this is one of the asian favorite snacks. Enjoy.