Sak Ke Mah

i don't read chinese and i wonder why this snack is called 'sak ke mah'. Mah in cantonese, i know is horse but this snack don't look anything like a horse. Ke , to me , it sounded like riding, put the two words together, it means 'riding a horse'. What is 'sak' and how is this name associated to this delicious snack. Does anyone know the story to this name?, correct me if you please and excuse my ignorance.

Ingredients:

A:

3 cups all purpose flour

1 tbsp baking powder

4 eggs

6 cups oil for frying

B:

1 cup sugar

3/4 cup maltose

1/4 cup water

1/2 tbsp lemon juice or vinegar

Method:

Sieve ingredients A:, add eggs and knead into a smooth dough , let stand for 20 minutes.

Cut dough into half and roll one half into a rectangle 1/6 inch thick. Cut into 1 inch strips and shred into fine strips.

Heat oil and fry the shredded strips until golden brown. Remove and place into a large bowl.

Cook B: for 2 minutes in medium heat(sugar should be dissolved), pour mixture into the fried noodles and toss to coat.

Pour coated noodles onto a greased cookie sheet pan and press noodles into a compact rectangle, i inch in height.

Let it cool, cut into square pieces.

Serves

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Rice Fatt Koh II

What happened??? This time the porcelain tea cup did not smile.

Could it be that it is not hot enough? So i let it sit longer before adding the batter.
Still the same, no smile.

The one in the middle with the blue, the cup is not heated at all and it smiled.


The one in green, the batter was from the first batch and has been sitting for 15 - 20 minutes.


When my dear friend saw Rice Fatt Koh, he so kindly share his tips and i am very grateful for his kind gesture of sharing. He told me to add in 1 tsp of 'ACCORD' and use half of the syrup for the first proof and the result is fantastic. The best part in his recipe is that no "ENO' is used and for the benefit of people like me who are in the United States, where 'ENO' is not readily available, can now make good smiling FATT KOH.

Ingredients:
A:

250 g cold cooked rice
1 tsp of grounded 'ragi/chow paeng'
2 tsp sugar
1 1/2 tbsp water

B:

300 g sugar
4 cups water

600 g rice flour (divided into 1/2)
1 tsp 'ACCORD'

C:

1 tsp double action baking powder

Food colorings

Method:

Mix all ingredients A in a container with a lid and leave to ferment for 48 hours.

48 hours later.

Dissolve sugar with the 4 cups of water and then leave to cool.

Blend the fermented rice with 1/2 of the syrup and then mix it with 300 gms of the rice flour and 1 tsp "ACCORD". Pass batter through a fine sieve, and leave to ferment further for about 8 - 9 hours (because of altitude, i was able to steam them after 4 hours, i suppose, the batter will only be ready after 8 hours as suggested for sea level)

4 hours or 8 - 9 hours later.

Add in the rest of the syrup and 300 gms of rice flour. Mix thoroughly.

Heat the cups in the steamer for at least 5 minutes before pouring in the batter.

Dilute C in a little water and mix into batter , add coloring and stir well.

Pour into heated cups - 90% full and steam on high heat for 15 - 20 minutes depending on the sizes of cups.

Cool before serving


Serves
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Rice Fatt Koh

The green ones had more Eno and Baking Powder


The one using the Sake Cup did not smile. Same Batter filled 90% to the brim.


These 3 cups were used and the koh did not smile with the straight sided sake cup

Although i had Eno Fruit Salt sitting in the pantry, i could not try this recipe cos i do not have 'ragi/chow paeng'. Thank you, Mr Lam for bringing me some from Malaysia and thank you dear Lena for sending me the Eno. Because of these generous friends that i am able to try and post what happened when Fatt Koh does not smile and why some smile more than others.

Ingredients:

A:

250 g cold cooked rice
1 tsp of grounded 'ragi/chow paeng'
2 tsp sugar
1 1/2 tbsp water

B:

300 g sugar
4 cups water

600 g rice flour

C:

2 tsp Eno
2 tsp double action baking powder
Food colorings

Method:

Mix all ingredients A in a container with a lid and leave to ferment for 48 hours.

48 hours later.

Dissolve sugar with the 4 cups of water and then leave to cool.


Blend the fermented rice with the syrup and then mix it with the rice flour. Pass batter through a fine sieve, and leave to ferment further for about 8 - 9 hours (because of altitude, i was able to steam them after 4 hours, i suppose, the batter will only be ready after 8 hours as suggested for sea level)

8 - 9 hours later.

Heat the cups in the steamer for at least 5 minutes before pouring in the batter.

Dilute C in a little water and mix into batter and stir well.

Pour into heated cups - 90% full and steam on high heat for 15 - 20 minutes depending on the sizes of cups.

Cool before serving


Serves
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