Last night I have prepared the fatt koh batter (rest for 12 hours) and steamed it this morning. These fatt koh are for my sons' shcool friends......therefore I have only reduced 30g this time, for children I won't cut down too much sugar !
add in half syrup to fermented rice and blend it till very fine !
After blending and sieved, cover and rest for 12 hours !
Steam for 20 minutes (medium size)
As I said earlier, I don´t like add too much colouring on my fatt koh, so only few drops on top of the fatt koh.
Steamed Fatt Koh
Ingredients A (started dough) :-
White Rice (cold) 125g
Wine Yeast (ragi) 0.5 tsp pounded
Castor Sugar 1 tsp
Water 1 tbsp
Ingredients B:-
Sugar 100g + Water 420ml or 440ml (boil together until sugar dissolved and leave it cool)
Rice Flour 300g
Ingredients C:-
ENO Fruit Salt (plain) 1 sachet (4.3g)
Double-action Baking Powder 1tsp (I used normal baking powder)
Dash of pink, green colouring
Method:-
- Combine the ingredients A in a porcelain bowl. Cover tightly and let it ferment for two days (48 hours).
- Put the fermented rice in a blender to whisk till fine, next add half sugar water into blender and whisk.
Next pour rice flour and the remaining sugar water in the fermented rice mixture and whisk until well blended.
Strain the mixture into a large container and cover tightly with a lid. Leave aside for 8 – 12 hours.
After 12 hours, mix fermented rice mixture with ENO fruit salt and baking powder SLOWLY.
Add your favourite colour to the mixture and spoon the coloured mixture to 90% full.
Steam at high heat for 15-20 minutes. Check with a skewer, it should come out clean with no bits clinging. (steaming time is depend on the size of moulds). I used paper cup because lazy to brush oil on the moulds.
I used medium cup and steamed about 20 minutes. Remember not to open the cover for the first 10 minutes.
