Thursday, December 29, 2011

Sweet Potato Fatt Koh

A more tedious steamed fatt koh I've make so far :D It does not split alot but the texture is very fluffy. After cooling down for over 4 hours, it is still very soft, not dense at all. The recipe stated to proof for 4-6 hours but I leave in the fridge overnight for the proofing as I need to go out at the last minute :P This morning I just mix in the mashed sweet potato and continue with the steaming...just nice for breakfast! :)

Recipe Adapted from Y3K
Ingredient (6 small cakes)
  • 150gm rice flour
  • 150ml water
  • 80gm sugar
  • 75ml water + additional 75ml water
  • 2 blades pandan leaves, cut short
  • 1 tsp instant yeast
  • 150gm steamed, mashed sweet potatoes
  • 1 tsp baking powder
  1. Boil sugar, 75ml water & pandan leaves till sugar is dissolved. Set aside.
  2. Combine rice flour & water and mix into a thick paste.
  3. Scoop 20gm of the above mixture and combine with additional 75ml water. Cook on low heat and stirring at all times till a smooth dough is formed.
  4. Mix the smooth dough with the balance #2 and stir evenly.
  5. Stir in sugar syrup from #1.
  6. Stir in instant yeast and mix evenly (make sure the yeast are well dissolved). Cover and proof for 4-6hrs.
  7. Add in mashed sweet potatoes. Strain mixture and stir in baking powder.
  8. Pour batter into lined moulds and steam over preheated steamer on high for 15mins.

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