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Saturday, April 2, 2011

Sweet Potato Fatt Koh

                 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

  1. Get ready by first placing the paper casing on your moulds.
  2. Steam Sweet Potato.  Then cool.
  3. 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.
  4. 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.
  5. Boil water in a steamer.
  6. 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].
                   Ensure that the timing is kept and arrange the paper casing on the moulds before you start making this kuih so that no time is wasted after the 20 minutes is up.


                  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

1 comment:

Andrew Brod said...

Nice post looking very delicious.
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