Fatt Koh @ Huat Kueh

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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.

 

Ingredients :
250gm rice flour
150gm sugar
300ml water
1 tbsp dried yeast
2 tsp ENO salt
Few drops of red colouring

 

Method :
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.

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Leave outside room temperature to fregment for 1 day.

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Ready to be steamed over hot boiling water.

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Once I opened up the cover. I am so happy cos the Fatt Koh is smiling at me and it is so lovely :)

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Taaa…. Daaaa… DONE ( clap, clap, wink )

30 Comments »

  1. Jenise says:

    Hi,
    First time on your website. Your huat kueh look so beautiful! Your recipe is the first one I’ve seen that uses only rice flour (most use cake/plain flour or mix). Do they taste like “Wah Ko Koay”?
    Thanks for sharing the recipe. Jenise

    This is indeed a very easy recipe to do it and it tasts like those we bought at the Malay stalls. Anyway wat is ‘Wah Ko Koay’?

    February 14th, 2008 at 8:08 pm

  2. Gert says:

    I thought of giving this Huat Kueh away for our CNY gathering tomorrow but after reading your recipe I guess I can’t because I have to let it ferment for a day. It too late to do that now :) :) Maybe next year.

    Nvm la try another day. Wah need to wait till next year meh. Hahahaha

    February 17th, 2008 at 8:08 am

  3. constance says:

    i showed yr recipe to my girls. loves pink so they are now asking me to do it this week. looks nice and fluffy. i prob will ferment at night can? then morning can steam liao.

    the other type is the egg one.. yellow like a boat shape.. u have tat also?

    Huh, what kuih is that ah yellow like boat shape? Keoy Leng Kor izzit?

    April 7th, 2008 at 6:05 pm

  4. Kate says:

    ??????Fatt Koh ?????blog, ????fatt Koh “????”???????????????fatt koh “???”??????????????????fatt Koh????????????????????????????????????????

    April 9th, 2008 at 10:25 am

  5. Kate says:

    Sorry, my Chinese character become “ dou ya zi” , may I have you email address?

    Hi Kate. Thankd for dropping by. My emaid add is su_khoon_kwan@hotmail.com

    April 9th, 2008 at 10:29 am

  6. Foon says:

    Dear Cooking Momster,
    It’s the first time I’ve been to your website. I was looking for fatt ko recipes as mine never seems to split at the top. So frustrating. I must have tried dozens of recipes by now but still haven’t found one that steams up nice. I notice that you mentioned that you after filling up the muffin cups, you used a knife to “cut” a cross at the top. I don’t understand how you do that since it’s still a batter and drawing a knife over the top of a batter just causes the batter to close back over the cut like drawing a knife across water. Could you please explain more ? Perhaps that’s why yours work and mine doesn’t.

    Hi Foon, I also cant explain to you on the slit on top of the batter. I read in some of the recipe book, they just mentioned to cut a cross on top of the batter so that when you steamed it will have a split on top. Another method is to make a cross by sprinkle castor sugar on top of the batter. If I found the answer I will let you know why.

    May 3rd, 2008 at 4:57 pm

  7. Lynn says:

    what is Eno? what doest it do to the kueh? I guess they’re not selling this item in the US huh?

    Hi Lynn, Eno is a fruit salt to helps ease digestion. I don’t know whether it is selling in US or not.

    May 7th, 2008 at 4:37 am

  8. Lynn says:

    thank you. By the way, I love your blog. And the recipes you posted on the web, it sure came in handy. I had a house warming party this weekend, I had tried some of your dessert recipes having my husband tested it out. It turned out well, he loved them, mind you he hated to eat sweet stuff. Thank you so much. You are quite a smart gal.

    Oh thanks a lot and glad to hear that your husband like it.

    May 8th, 2008 at 12:58 am

  9. Quinn says:

    I can use any flavoured ENO right?
    I only have one sachet of orange flavoured ENO here with me

    I am not too sure cos all the while I used the plain one. If u dont mind your huat kueh got flavour then u can use la.

    May 27th, 2008 at 2:38 pm

  10. Agnes says:

    Hi,

    May I check if the dried yeast used is the ordinary ones that we use for making bread or should we use sweet wine yeast (teem chow paeng)? I am very grateful for this recipe. It looks really simple to make.

    Hi Agnes, I am using the yeast for making bread. Some people use the sweet wine yeast but I don’t know what is the recipe for using that.

    May 28th, 2008 at 11:04 pm

  11. Kathryn says:

    i followed your recipe, but how come it won’t split on the top??!!

    Aik, how come yours didn’t split? But did the Fatt Koh fatt or not? And then did you make a criss cross on top of the Fatt Koh? There are few bloggers tried my recipe and some of it make it very nice and some also same like you the Fatt Koh didn’t fatt. Or maybe you try to reduce the water to 250ml.

    June 4th, 2008 at 2:17 pm

  12. andyleo says:

    have tried making your huat kueh…but i find out after using eno salt.. e cake got some brown spot on e kueh….can you tell me what happen

    Then brown spots is the ENO. You must stir it really thoroughly then only u steam it.

    July 17th, 2008 at 3:43 pm

  13. anne goh says:

    Hi try your recipe for Fatt Koh twice
    it taste good but it rise very little
    and never split.Is it because the tyeast was cold from the ridge? or must you use warm water istead of room temmp. water?
    Itried reducing water but it became hard
    is there something you forgot to add?
    please advice I really love to eat fatt koh
    thks
    God Bless

    Hi Anne, could it be the steaming heat is not hot enough. You have to steam in hot boiling water. Another reason could be the yeast. I use a bit of warm water during the mixing. Did you add ENO or not?

    July 23rd, 2008 at 10:20 am

  14. anne goh says:

    I did add eno
    Tried again this morning
    still does not split
    maybe should not leave overnight
    I saw the batter rise to double just after
    a few hours but when I took it out next
    morning it sort of reduced a bit
    maybe should steam it once it rise to double
    pls advice
    anne

    Hi Anne, is your steaming water, is at boiling hot temperature? I really got no idea why yours didn’t split. Well you can try once it rise double, you add ENO and steam it and see how is it. Maybe it could be over ferment.

    July 24th, 2008 at 9:16 am

  15. yeo hui joo says:

    Hi! I tried making the huat kueh yesterday and they turned out beautiful! I didn’t wait for it to ferment overnight.Instead,I only left it for 5 hours because the dough had stopped ‘bubbling’. Then I realised that I didn’t have enough Eno as I only bought 1 packet but they still turned out quite nice.The next time I make I would surely have enough Eno in hand because I want them to look ‘exploded’.Thanks as it’s the easiest and tastiest huat kueh I’ve ever tried making!

    Oh hi Yeo, glad to hear that it turned out nice cos some of the other bloggers tried and it didn’t huat.

    August 5th, 2008 at 1:17 pm

  16. Susan says:

    hi, thanks for your recipe, i tried and it did split. i didnt even make a criss cross on the batter…coz i forgotten…hahaha

    Oh really. I think next time I must try one without doing the criss cross thing.

    August 6th, 2008 at 12:08 pm

  17. suyin says:

    Hi!

    Wow, your huat kueh looks lovely! Been trying a few recipes from the net coz my friend in KL is finding it too expensive to buy 40 huat kuehs for prayers every fortnight, So far only one produced smiles (sadly, not for her) but it used flour and baking powder, not rice flour. So I will try your recipe tomorrow. Wish me luck!

    Hi Su Yin, ya u r right. The huat kueh selling in KL is damn expensive and everytime if there is prayers I need at least 30 huat kuehs. So I rather do it myself. Hahaha… Good luck and happy trying.

    August 13th, 2008 at 11:37 pm

  18. Teresa yee says:

    Hi, tried your recipe today and it was fantastic! My daughter loves huat kuih and only when we come across it shopping (pretty rare), we’ll buy it. Did not make a cross ’cause my girl prefers a smooth top but half of them split because I filled it to the brim. The smooth ones are those which are 2/3 full. Anyway, I like to thank you for your recipe and I know my daughter will be baking those kueh on her own! She has one question though; can we omit the ENO? Will the huat kueh fail if we do not put it in at all? Thanks again!

    All recipes that I came across making huat kueh added with ENO. If we dont put I think the huat kueh wont huat unless u add some baking powder in it and give it a try. Good luck!

    September 17th, 2008 at 5:41 pm

  19. liew fook seng says:

    Thank you for this great recipe. So far I made three batches. Each time the results are very good. Your instructions are precise and easy to understand especially for a ‘non-cook’ like me. May I have your permission to include your recipe in my blog so that others can benefit from it. Of course credit will be given to you. Thank you again.

    Great to hear that you did success every time you make the it. Ya you can include that in your blog and please let me know your blog url. Thanks.

    October 7th, 2008 at 9:02 am

  20. Serena says:

    Thank you for your great recipe. I have tried to make the fatt koh and it split a lot. I am so happy once i open the steamer cover and it’s seem smilling to me.

    But, once i try it, it taste sour and a bit wine smell. And it’s turn to very hard over night.
    May i know what is going wrong with it?
    This is my first time making “kuih”, really thank you for your recipe that really impress me. thanks.

    Thanks a lot.

    Regards

    The sour taste it because the yeast is over ferment and for this recipe I also find it turned hard over night. I’ve also posted another recipe using the wine biscuit to ferment with rice. The results of this one turned out to be far much more better and the fatt koh stay soft till the next few days. Give it a try and it is posted in my blog d. Good luck.

    October 30th, 2008 at 2:04 pm

  21. delia says:

    hi cooking monster,
    i’ve tried so many recipes but none of my huat kueh ‘smile’ at me. now i have your recipe to try out. how’s the texture like? fluffy and soft or like the traditional type? hope to hear from you before i embark on this project again. tq.

    Hi Delia, try my the other version of huat kueh using the rice wine biscuit and rice. Here is the recipe : http://mykitchen.cookingmomster.com/?p=276%20rel=

    It turned out to be like those sell at the malay kuih stall. Fluffy and soft but this one is a bit tedious as compared to the other recipe. The other one is not as aromatic as this and if the yeast ferment too long, the whole thing will turned sour.

    September 1st, 2009 at 12:23 pm

  22. winnie says:

    sad for me. i try the recipe but tak jadi. the top cook but not the bottom and i realise the batter is very water and it did not double in volume.

    what is the problem???

    can i now add more flour as i have not throw the batter.

    Regards

    Hi Winnie, did you add eno before you steam it? You must steam over hot boiling water and did you steam long enough for the bottom to cook. You can add a bit more of rice flour but for the whole batter you cannot keep too long as the yeast in the batter will turned sour.

    September 7th, 2009 at 9:45 pm

  23. winnie says:

    hi, i did add eno and steam it for about 40 mins.

    but will try again

    thanks

    September 9th, 2009 at 10:46 pm

  24. ling says:

    hi!cooking monster,i like ur fatt kuih !very nice.i will try to make will i free.good luck for me

    October 23rd, 2009 at 1:30 am

  25. jackie wong ying says:

    Hi Dearise Suki,

    I love your blog, its so useful and lots of Q&A which are indeed helpful tips. Thks a lot, I’ll keep track your blog often. Warmest regards,

    December 6th, 2009 at 12:28 pm

  26. mumusings says:

    Hi,

    Really enjoyed your anecdotal recipe for huat kueh. Been trying to make my own and so far 50% successful (my own way, without eno and yeast, using baking powder and self-raising flour). Will try your recipe this weekend and let you know the outcome:)

    December 9th, 2009 at 10:17 am

  27. ANNIE CHAN says:

    hi,
    need to try out yr recipe this wend B4 CNY, hope to turn out well.
    Q&A, must we closethe top during the steaming period? Will the steam water from d wok drop on it?Fr yr recipe how many pieces huat kuih we will get?
    Many thanks

    January 20th, 2014 at 12:48 pm

  28. mark says:

    I tried you recipe and it works.

    The only problem is that the shape don’t stay
    long. After a day or so, it become smaller.

    Do you know the reason for it?

    February 7th, 2014 at 9:56 am

  29. admin says:

    Hi sorry for the late reply. Yes must close the top. Usually I close the top with a muslin cloth covering the cover so the water won’t drip down to the huat kueh. It depends on the mould size you used to determine how many pcs you can get.

    February 18th, 2014 at 10:37 pm

  30. admin says:

    Great to hear that it works. Not to sure why it shrink. Mine also shrink too on the next day if it keep at room temperature.

    February 18th, 2014 at 10:38 pm

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