When I went for this class and forking out quite abit for it, this kuih was not what I was hoping to learn. I was more for the Kuih Talam, Angku and the Rice Fatt Koh but boy I must say that this Sweet Potato Fatt Koh was something. If you were to compare the Rice Fatt Koh to this; the rice fatt koh was lighter; this Sweet Potato Fatt Koh was slightly heavier but I loved it. Initially before the class I was more for the Rice Fatt Koh, you know the pink fatt koh that Chinese ppl like to buy for praying, I love that but this sweet potato fatt koh was, to me, a nice change. Ophelia
200 gm Sweet Potatoes, net weight. Steam
200 ml Fresh Santan
300 gm Hong Kong Flour, sieved
180 gm Sugar
2 level teasp Double Action Baking Powder, sieved
"B" ["The Starter Dough"]
11 gm Instant Yeast
1 teasp Sugar
2 level Tabsp Hong Kong Flour, sieved
60 ml Water
- Get ready by first placing the paper casing on your moulds.
- Steam Sweet Potato. Then cool.
- Make the Starter Dough. Put water & 1 teasp sugar in a bowl, stir. Add in the yeast & give it a stir. Then add in the 2 Tabsp Flour, stir & Cover with cling wrap & leave it for 30 minutes.
- BLEND the steam sweet potato with 180 gm Sugar. Then pour in a Little Santan & blend for a minute. Then ALL the starter Dough & the Balance of the Santan & blend short while. Then add in the 300 gm Flour blend/stir it Very Short While just to incorporate everything & leave it covered in a bowl for 20 minutes.
- Boil water in a steamer.
- After the 20 minutes is up, spoon the mixture into the paper cups 3/4s full & steam for 20 - 25 minutes on medium fire. [The batter is quite thick. Look at the picture below].
When I posted this recipe, I didnt have any photos of same but seeing that there were quite alot of ppl checking out this recipe, I made this two days ago so that you can see.
I had 9 fatt koh from this recipe
Starter Dough - This is what you should get after 30 minutes
Batter is quite thick
Till my next post, xoxo, Ophelia