Saturday, 15 October 2011

Steamed Rice Cake (Fatt Koh)

I increased the recipe ingredients to fit the big bowl I am using. This time, I learnt that the fermentation needs to complete, otherwise, the cake will be too soft and the bottom will be slightly wet and heavy. If using patty cups, I think it may yield minimum 5 pieces, depending on how full is the cup being filled.

One giant fatt koh!!!


  • 300g rice flour
  • 120g castor sugar
  • 3/4 tsp ENO salt
  • 3/4 tsp double-action baking powder
  • 250ml water
  • 1½ Tbsp fermented yeast rice (see below)
For the fermented yeast rice:
  • 3½ tbsp cooked rice
  • 1/4 tsp crushed wine yeast biscuit (chow paeng)
  • 1/4 tsp castor sugar
  • 1/4 tbsp water


  1. To make fermented yeast rice: Combine the yeast biscuit, cooked rice, sugar and water in a porcelain bowl. Cover tightly with a piece of cling film wrap. Leave aside to ferment for two days. Note: I leave it inside a kitchen drawer.
  2. Put the fermented rice in a blender.
  3. Dissolve sugar into the water.  
  4. Add 75ml water into the blender. Blend until well mixed.
  5. Sift rice flour into a large mixing bowl. Add the remaining water and pour in the blended fermented rice mixture. Use a whisk to mix till the rice flour is well blended.
  6. Strain/sieve the mixture into a large plastic container and cover tightly with a lid. Leave aside for 4-5 hours.
  7. Just before steaming, add ENO salt and double-action baking powder. Mix extremely well.
  8. If you want to have different colour on the cake, take about 1/2 cup of the batter into a mixing bowl. Add in a drop of red colouring (or any other colours) and mix the red batter till well blended.
  9. Set aside for 15 minutes. Note: I set aside for 5 minutes only.
  10. Meanwhile, heat metal patty cups in a steamer for 1-2 minutes. Note: I used a porcelain bowl. 
  11. Pour in the rice mixture to three-quarters full.
  12. Spoon the red batter on top of the white batter. Note: To make sure that each kuih opens up beautifully, dip a spatula/knife with oil and make a cross over the rice mixture surface. Make a deeper cross so the kuih will open up more.
  13. Steam the kuih over rapidly boiling water for 20 minutes. Note: Wipe dry the inside of the steamer cover before closing it. Do not open the cover in the first 10 minutes. After 10 minutes, if you open the cover to test the cake, wipe dry the inside of the steamer once more before closing it.

I used the same amount of batter to fill up 2 medium bowls.

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker here:

March 2015
I made this recipe again in metal patty cups, and it yields about 5 pieces. I filled up the batter until almost 100%, therefore expanded to double the original batter size. I think if I increase the water amount, it will yield more pieces. I should try to add yellow colour to the main batter too. So, it will have a contrasting red colour on top.

No comments:

Post a Comment