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