Pak thong ko
| Pak thong ko | |
|---|---|
 | |
| Nama lain | Kue (spons) gula putih, pastri gula putih |
| Jenis | Kue |
| Tempat asal | Foshan, Tiongkok |
| Bahan utama | Tepung beras, gula, air, bahan pengembang |
| Aneka | Bánh bò |
| Hidangan serupa | Htanthi mont, Fa gao, Bánh bò, Sanna |
  | |
| Pak thong ko | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Hanzi: | 白糖糕 | ||||||||||||||||
| Pinyin: | bái táng gāo | ||||||||||||||||
| Kantonis Jyutping: | baak6 tong4 gou1 | ||||||||||||||||
| Makna harfiah: | white sugar cake | ||||||||||||||||
| |||||||||||||||||
Pak thong ko (Hanzi: 白糖糕; Jyutping: baak6 tong4 gou1) (juga disebut kue (spons) gula putih dan pastri gula putih) adalah salah satu jenis dari pastri Tionghoa.
Hidangan ini dibuat dari tepung beras, gula putih, air, dan bahan pengembang.[1][2]
Nama
Kue ini memiliki berbagai macam nama tergantung wilayah, termasuk:
- Baak Tong Gou (Kanton)
- Bai Tang Gao (Mandarin)
- Pak Thong Koh (Melayu)
- Puting Asukal Bibingka (Filipina)
Lihat pula
Referensi
- ^ Shimabukuro, Bitty (2003-05-21). "Rice cake revelation". Honolulu Star-Bulletin. Diakses tanggal 2011-06-28.
- ^ 梅联华 (2008). 南昌民俗 (dalam bahasa Tionghoa). 江西人民出版社. ISBN 9787210038184.
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