Saturday, January 19, 2008

Fatt Koh or Huat Kueh

Fatt koh is a chinese smiling steamed cake.It is a must for the altar table as its name means prosperity cake.During chinese new year every family will make this dessert and serve their guess.Some called it Fatt Koh(cantonese)and Huat Kueh(Hokkien).It's a sweet and fluffy cake.You can find this cake white or pink in colourhuat kueh.Chinese cultural traditions,red is as a symbol of life and health.Smiling steamed cake can be made from rice flour, green pea flour and coconut milk.As we usually made into muffin size shapes using chinese tea cups.
Starter Dough:
For the fermented yeast rice
1)220 g cooked rice(overnight rice or cool rice)
2)1 piece crushed wine yeast(chow paeng)(Ragi tapai)Blend into powder.
3)1 tbsp sugar
4)2-3 Tbsp water
Mix all the above ingredients together and leave it to ferment for 2 days (48 hrs). Keep in a container, covered in a room temperature place.Make sure is in a dark room.After 48 hours, weigh out 80g and keep the balance fermented yeast in the fridge

Boiled sugar syrup then set aside to cool.
1)200 g sugar
2)A pinch of salt
3)400 ml water
4)2 Blades of Pandan leaves(tied into a knot)


Mixture
1)400 g rice flour
2)400 ml sugar syrup
3)(Weigh out only 80 gm)fermented yeast rice

Put 80g of the fermented rice in a blender.Add 200ml sugar syrup and blended well.Then sift rice flour into a large mixing bowl. Add remaining 200ml sugar syrup and pour in the blended with fermented rice mixture.Strain the mixture into a large glass container and cover tightly with a lid. Leave aside for 2-4 hours. Just before steaming, add 1 tsp ENO salt(Optional)and 1 tsp double-action baking powder or 2 tsp baking powder. Mix well and set aside for another 15 minutes.Need patience!
Meanwhile, heat the steamer for 1–2 minutes.Line the chinese tea cups or any small cups with paper cases.Pour in the rice mixture to three-quarters full.

Steam the kuih over rapidly boiling water for 15-18 minutes.Good Luck!!!

P/s-I didn't put the Eno in this recipe because I can't find it here!But it still bloom very nice.:)

15 comments:

cHrIstInA_YY said...

O.O seems pretty easy!!! Hehe, but don't know what's gonna happen if I try...

Sweetiepie said...

yup,it's easy to make but need alot of patient.:)

Peace said...

My daughter loves to eat this, but based on yr 'methods', looks a lot of work to do, buy would be more convenient. My daughter wanted to make cake. Made one, spent so much time and shopping for ingredients and turn out that too nice. In the end, buy seem to be a better choice.

Sweetiepie said...

peace-keke!yup if you can buy it in your country.first it's cheaper if you only need few pieces..:)

Big Boys Oven said...

walio look so awesome!

Deana said...

Does your fatt koh have a honeycomb appearance inside and do they taste sour? Mum tried another recipe using ENO salt as well but the colour turned from pink to light brown and the fatt koh did not have the honeycomb appearance.

Deana

Deana said...

Mum tried out another recipe similar to yours using ENO salt and dried yeast but the fatt koh turned from pink to light brown after the addition of ENO and they did not have the honeycomb appearance inside. The fatt koh did smile and they were HUGE smile :). Does your fatt koh have honeycomb appearance and do they taste sour?

Deanna

Alvin said...

wah...look so nice, i want to make it. but where can i get the wine yeast?

Anonymous said...

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lu said...

thanks for your sharing! great helpful!!!Thank you

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Kawaii said...

Thanks for sharing this delicious cake recipe.

I got wine yeast (ragi tapai yeast)from link below:

http://www.tradeford.com/company/156681/ragi-tape-sl-.htm

This wine yeast (ragi tapai)quality is very good and produce very sweet wine.

Kawaii said...

Thanks for sharing this delicious cake recipe.

I bought the rice wine yeast (ragi tapai) from this link:

http://www.tradeford.com/company/156681/ragi-tape-sl-.htm

The quality of this rice wine yeast is very good and produced very sweet rice wine. You can also try.