For this kuih the ingredients are separated into 3 parts so it would be easier to prepare.
1 tspn yeast
2tbsp warm water
260gm brown sugar (if using white sugar cut the
amount down to 230g )
2 pandan leaves (optional)
280gm rice flour
1/2 tspn salt
1/2 tbsp corn oil/olive oil
So for the ingredients in part (A) you mix them in a small saucer, cover it and leave it aside for arnd 10 minutes.
After all (A), (B),(C) is mixed. Pour them all into a big bowl. There leave the mixture to poof for 1-2 hours. (if you like you can cover the mixture with a plastic wrap)
After waiting for an hour or so coat a tray with cooking oil and preheat it with the steamer. Preheat them for around 10 minutes will do. Then pour the mixture into the tray. Then steam it for 25-30 minutes. After steaming leave it aside to cool. When cutting the kuih remember to coat your knife with a layer of oil so that the kuih won't stick to it.
This is the result of my Pak Tong Koh (i know the honeycombs aren't that nice) . The recipe i found actually uses 280g of brown sugar i used 250g of white sugar but it is still a bit too sweet so for the recipe i cut it down to 250g which i think would be sweet enough. The kuih might turn out a little bit stickier than what you get outside but for the least time spent this is considered quite good. My mom tried another recipe before that one really taste like the ones sold outside but it takes up to 10 hours making it which lazy me don't like haha XD.