Saturday, November 14, 2009

FATT KOH

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My first attempt of making fatt koh which is smiling steamed cake and fatt koh means prosperity. This is a must for Chinese during prayers. They are other version too but I tried this one using self raising flour.

I'm using my muffin cup but you can also utilize any shallow glass bowl or heatproof plastic mold to steam them but make sure you grease your container before filling with the batter.

INGREDIENTS

250g Self-raising flour (sifted)
170g Brown sugar
100ml water
150g thick coconut mil
pinch of salt

Method:
1. Boil brown sugar with water. Strain and let cool.
2. Mix flour, sugar syrup,salt and coconut until well combined.
3. Heat sm cups in the steamer, pour batter till 90% full.
4. Steam 20 mins with high heat.

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9 comments:

Amanda @ Ninth Street Notions said...

These look quite delicious. Come link up at I Made It! Monday at Ninth Street Notions sometime.

PERMANENT POSIES said...

I bet the brown sugar and coconut milk combo is really tasty. Now, I just have to translate that into cups etc...haha. Thanks for sharing.

Treat and Trick said...

Amanda @ Ninth Street Notions...thanks for the invite and your lovely comment, will join you party soon.

Permanent Posies...In fact I'm using my muffin cup for making this or else you can use any shallow glass cup or heatproof plastic mold...

withoutadornment said...

These look really interesting! Are you supposed to eat them plain or with something else?

Treat and Trick said...

withoutadornment....You can eat them as it is since they are sweetened with brown sugar and coconut milk imparts a nice flavor to this steamed cake..

Christy said...

this looks delicious and i love coconut! thank you for sharing with tuesday night supper club:)

Treat and Trick said...

Christy....Thanks for hosting!

Jenn Erickson said...

Thank you so much for sharing this delicious recipe on "A Little Birdie Told Me..." at Rook No. 17! I'm always looking for new recipes from other cultures, and with Chinese New Year just around the corner in February, this would be the perfect dish to learn!

Treat and Trick said...

Jenn Erickson..Thanks for hosting!

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