Foodie

Thursday, April 17, 2008

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

30 comments:

Anonymous said...

I'm sorry, but what is accord?

Anonymous said...

hi lily
Been a silence reader all this while. You really have a great blog here. Can you tell me what is 'accord'. I've also wanted to make fatt koh but I don't like the taste of eno texture ones, even though eno is readily availably here in Malaysia.

Tks & rgds yenli

lilyng said...

anonymous

there is a picture of 'accord' here http://lilyng2000.blogspot.com/2005/10/bouncy-beef-balls.html

lilyng said...

yenti

like i said in the above, a pic of 'accord' is here http://lilyng2000.blogspot.com/2005/10/bouncy-beef-balls.html

Anonymous said...

Lily:

Is your batter thick? I just made mine this morning with fermented rice with active dry yeast and it looked very thick. Thanks.

:)

PP

lilyng said...

PP

the final batter is runny but the fermented rice is quite thick

Anonymous said...

LiLy:

If the batter is too thick when I get home from work, should I add more water and how much?

Thanks.

:)

PP

lilyng said...

PP

this is a very difficult question to answer.

the batter should be like pancake batter.

Sukkimi said...

hi hi you have been tagged.

Anonymous said...

Thank you for receipe , but what is 'ragi/chow paeng' ??? and where I can buy it ! thanks again ...

lilyng said...

anonymous

which part of the world are you in? if in singapore, try the chinese medicine shops

lilyng said...

sukkimi

sorry, i don't do tags

Anonymous said...

HI lilly,
Your blog is wonderful and I love it,can you let me know where can I get ragi/chow peang in california usa.
Thank's a million

lilyng said...

anonymous

i could get from the asian stores in denver but it's a huge pack for 5.99.

california readers please help

thanks

gina said...

Aunty lily, my tip for you..sometimes it doesn't bloom or huat is due to the batter settling down too long before its steamed. Give it a good stir before pouring into the empty steamed cups. 1 good stir is good enough. Over stirring will kill the 'rising' effect. There is a story behind of why Rice is use in making huat kueh. which I have documented it at KC. I hope one day to pass it on to my girls. My mom told me the story.

lilyng said...

gina

i don't know about the stirring but these kohs were steamed using the same batter, only the cups differ.

i hope i get to hear the story that you have documented at KC, unfortunately i am no more a member of KC.

gina said...

aunty lily, sorry about the membership thingy. KC was shut down in 2 periods in the year 2005, then in 2006. alot of members were logout due to inactivity. Could you re register again? I'll activate the account ASAP.

lilyng said...

gina

thank you and thank you.

will register asap then i can read what you have documented.

i would like to thank you too for thinking of me when Valerie from Longmont attended your class.

gina said...

aunty lily, :) I have always been thinking about you.. and missing your posts at KC. I hope my little gift arrives to you in good order and timing. Then you can use it to make lovely kueh for your family. love, Gina

lilyng said...

gina

i really appreciate your kind thoughts. Valerie mentioned your gift but somehow you were so busy that she did not get the bunga telang. The importance is not in receiving but the thought that counts. i am glad to have friends like Valerie and you.

thank you again

lilyng said...

gina

you are a lady with a big heart. your most cherished gift arrived by mail and i am so touched by your gesture.

Thank you, this ingredient will be treasured.

kam sia

R said...

Dear Auntie Lily,

Thank you for sharing your recipes. Is there a specific type/size of mould that work better for steaming Huat Kuih? I tried steaming a bigger kuih (6 X 2 inch) but it merely did a Mona Lisa on me. I did preheat the container and lined it with parchment before pouring in the batter. Also, I didn't have Accord so I only used baking powder.

Thank you!

Rowena

lilyng said...

rowena

For such a huge cake, the steam has to be really really hot. I was told that you can make a cross mark on top of batter with an oiled spatula or sprinkle sugar in the cross sign on the batter to make it smile. Perhaps it will work but to me, it will work if the steamer is well enclosed and the steam kept in and create very high steam before the cake is put to steam. Make sure steamer lid is lined too, cos a single drop of condensation and the cake will not rise.

R said...

Thank you so much, Auntie Lily. I guess I should stick to smaller moulds. I'll give it another shot soon.

Happy New Year!!

Sweety said...

Hi Lily,
I am from California. Constantly follow your blog and enjoy the "Flavor" of your cooking. Very curious about this rice Fat Kuih.

Question: is RAGI a type of yeast?
Thanks

Su

lilyng said...

Su

yes, ragi/chow paeng is wine biscuit which works like yeast but is less in strength.

There are fatt koh recipes which use yeast straight, meaning no starter, but the taste is not as good.

Sweety said...

Hi Lilyng,

I tried the Rice Fatt koh today. I would say it is successful. But there are few that does not smile... when I didn't use paper cup.

I follow the recipe except replaced ACCORD to baking powder. Thank-you for sharing.

Su

Anonymous said...

I live in San Ramon, California, I can tell everyone that ENO is very easy to find at any INDIAN MARKET, they also use ENO for their steamed rice cakes.
PH :D

lilyng said...

ph:d

Thank for this valuable info

Anonymous said...

Dear Auntie Lily :) my dearest niece's intruduced ur blog to me n I have been loving ur page ever since....n today I have tried ur fatt koh recipe which to my fantastic discovery it turn out so beautifully!!!Thank you so much for making my sunday fills with joy for finally successfully really know how to steam a good fatt koh now!!! GOD BLESSED you n ur family !!

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