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
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
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 fridgeBoiled 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! 
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.:)
