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