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Sift 1¼ cup of rice flour.
Activate the yeast by mixing 1 teaspoon of instant yeast with 2 tablespoons of 105°F to 110°F water.
Mix 100 ml of room temperature water with the rice flour until it forms a lumpy consistency.
Make a sugar syrup by boiling 200 ml of water and adding ¾ cup of white sugar, along with 2 pandan leaves (optional).
Slowly pour the sugar syrup into the rice flour mixture and mix well.
Add the activated yeast to the batter and mix for about a minute.
Cover the bowl with plastic wrap and let the batter ferment for 2-3 hours in a warm environment or in the microwave with a cup of hot water.
After fermentation, add 1 teaspoon of cooking oil to the batter and mix well.
Grease an 8-inch cake pan with oil and pour the batter into it.
Steam the bak tong gou on medium-high heat for 20 minutes, checking at the 17-minute mark to see if it's cooked.
Once cooked, let the bak tong gou cool for 30 minutes before removing it from the pan.