Thursday, 26 January 2012

"Prayer" Fatt Koh

This is a quick version of fatt koh used for prayers. No fermentation is required, so if you are pressed for time to prepare the cakes for prayers, you can try this out. Taste wise, this will not be as good as those that are fermented with the rice wine biscuit. *Note: This recipe is intended to prepare the cakes for prayers only and not really for consumption.

I think this recipe yields 2 pieces of fatt koh of the size below.

That's the glutinous rice cake on the top right.

  • 100g self-rising flour
  • 65g sugar
  • 105ml water
  • Red food coloring
  • Little bit of oil 
  1. Prepare water for steaming. Put in the cups for steaming.
  2. Mix flour, sugar and water thoroughly and well combined. Take out 2 tbsp batter.
  3. When the water boils, open the work cover, line the cups the cupcake liners and pour the batter into the steamed cups to 90%, almost to the brim.
  4. Dip the tip of the knife with a little bit of oil and make a cross on top of the batter. After each line, wipe off the batter on the tip of the knife and dip into the oil again and repeat this step until all cake batter have a cross on top of the batter.
  5. Wipe off the water on the inner wok and steam under high heat.
  6. Mix the 2 tbsp batter with red food colouring.
  7. After 10 minutes, open the wok cover and drizzle the red batter on top of the "fatt koh". Wipe off the water on the inner wok, cover and steam for another 5 - 8 minutes depending on how big your moulds are.

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