Wednesday, April 09, 2008

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.



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


300 g sugar
4 cups water

600 g rice flour


2 tsp Eno
2 tsp double action baking powder
Food colorings


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



QQ red apple said...

hi lily,
nice blossom cupcakes.... I wanna too!! as the recipe write--- are you blend all fermented rice with the syrup? or just half of it? would it be too sourish? regards.

lilyng said...

qq red apple

If you overproof the batter, then it will be sourish. Leave the batter in the fridge if it has proved for more than 8 hrs.

Tuty said...

Hi Lily,
First, I'd like to say that your blog is very informative. I've enjoyed reading various recipes.

My questions are:
Do you oil the cups before steaming it (empty)?

Do you think the "wine pill" sold in the Chinese supermarket is the same thing as the ragi you mentioned in your recipe?

Thanks, Lily.

Little Corner of Mine said...

Wow, the green one really double fatt!

Dianne said...

lily,its so nice kueh ever,i like it tooo.hehehe

lilyng said...


ragi = chow paeng(cantonese) = wine pill.

i did not oil the cups. the koh will dislodge when it is cold

Butler said...

Hi Lily,

Is this aka "Wah Ko Kueh" which is eaten with red sugar and fresh grated coconut?
Is there a replacing ingredient for ENO?

lilyng said...


i have tried using all double action baking powder and the result is just as good

Yatie_T said...

thanks for posting the recipe. Malays call this Kuih Apam. I tried your Clay Pot Chicken Rice and it tasted so good. Thanks again for posting.

Anonymous said...


Can I substitute ragi with active dry yeast bcos I can find it here? Thanks.



lilyng said...


like i have said, i did not make this recipe cos i did not have ragi but i will try with 1/8 tsp of instant yeast and will post the result. you can always try it and give me a feedback. thanks

beachlover said...

What is ragi you pronouce in chinese?.sorry for the question..I bought a premix fatt koh flour from Msia but didn't have the chance to try yet:)

lilyng said...


ragi is called 'chow paeng' in cantonese. 'chow' for wine and 'paeng' for 'cookie'.

i will be posting another version of fatt koh which does not use 'eno'.

give the pack a try.

Tastes of Home said...

hi lily! looks delicious!

gina said...

hi aunty lily, chow paeng in English here in SG is Wine Yeast. You should make more of this ..using rice and wine yeast. After 21 days, you can harvest home made chinese Rice wine which you can use for your home cooking. The white rice residue can be use for rice fatt koh or as a marinate for prawns to do a nice Drunken Prawns. The wine is an age old historic recipe in our Chinese heritage. I heard that in certain rural parts in Malaysia, this is called Tapai and the rice residue is wrapped in banana leaves and eaten as a snack.

lilyng said...


thanks for all the tips.

Anonymous said...

hello, can i know what's the texture of the kueh like? are they soft and fluffy like those sold in the pasar malam? or are they more kueh like? thanks

Anonymous said...

Hi Lily

I love the Fatt Koh and would like to try making them. What sort of cups do you use? (the chinese t cups) Thanks.coantick

Anonymous said...

Hi. I am from Malaysia. I come across your rice fatt koh recipe. I have a recipe too but it is different from u. I do not have to ferminate for the second time instead I add some double action baking powder. The quantity of ingerdient also different from yours. But mine is not as pretty as yours and it is slightly brown. Moreover, the taste is slightly bitter. Why? Can you find out for me? Plz send it to my e-mail
This is my recipe:

Anonymous said...

hi, i don't have the Eno. What can i use? can i use dry yeast ? Thank you.

lilyng said...


no eno, use more double action baking powder

Anonymous said...

I had this recipe from "Y3K Recipe no:72 of "Rice Grain Fatt Koh".It stated using also Eno unflavoured fruit salt but one small sachet but no other raising agent like double action powder etc.Will it affect the "fatt" look?

lilyng said...


i am sorry i do not have that recipe from y3k. why don't you google and see if anyone has made with this recipe

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