Fatt Koh is a must for Chinese during prayers. ‘Fatt’ means prosperity and every 1st and 15th of Chinese calendar, Dearie Suki will have prayers at the altar. Everytime I need to go to the market to buy for at least 20′s Fatt Koh. It is something similar to a cupcakes but off course on top of the Fatt Koh is smiling ( cracked ).I never come across to try making this cos I hardly eat it and it is usually used for prayers. One day one of my Malay friend mentioned about this kueh and she gave me the recipe. Oh gosh, it is so easy to make and those selling in the market now cost RM0.50 to RM3.00 per piece ( depends on size )
I tried my first attempt last week during CNY eve, and the recipe required the batter to ferment for 1 day and yeast is used in the recipe. Here is the recipe.
250gm rice flour
1 tbsp dried yeast
2 tsp ENO salt
Few drops of red colouring
1. Mix rice flour, yeast, sugar and water in a mixing bowl. Cover the bowl with a cling film and keep for 1 day to fregment outside room temperature.
2. Once it is fremented the batter will double up the size. Use a spoon and give it a good stir and add in few drops of red colouring. Then add in ENO salt and mixed well.
3. Line a paper cups in a muffin cup. Fill the cup with the batter at almost full. Then use a knife and cut a cross on top of the batter.
4. Steam the Fatt Koh for 20 minutes over hot boiling water.
Leave outside room temperature to fregment for 1 day.
Ready to be steamed over hot boiling water.
Once I opened up the cover. I am so happy cos the Fatt Koh is smiling at me and it is so lovely
Taaa…. Daaaa… DONE ( clap, clap, wink )