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Friday, July 15, 2011

Rice Fatt Koh

                 I remember my childhood days I loved eating these Rice Fatt Koh [you know the pink coloured ones that Chinese ppl will put offer up for prayers] aaah sorry not only my childhood days, I still love to eat them so when I saw that this was one of the 10 kuih that our Chef was teaching; I quickly registered for the class and even though it cost almost $160.00, it didnt matter as long as I get to learn the Kuih Talam, Ang Ku and Rice Fatt Koh, I consider that it was value for money. 

              If you are new to my Blog, welcome and thanks for visiting.  All recipes in my Blog using spoons and cups are the Cake measuring spoons and cups unless specified otherwise.

               "A"

                   1 (10 gm)                        *Chao Peng
               400 gm                                  cooked Rice, cool

               "B"

               600 gm                                   Rice Flour [the brand he used is, "Teratai"]
               300 gm                                   Sugar
               800 ml                                    Water
               100                                        *Tapai
 
               "C"

                    2 level Tablespoon               Eno
                    2 level teaspoon                  Double Action Baking Powder

            Method
  1. Grind the Chao Peng ["Chinese Wine Biscuit"] with a rolling pin till very fine.  Mix the cooled cooked Rice and the Chao Peng together.  Cover it and leave it at Room Temperature in order for it to ferment and This would be the *Tapai.
  2. Put the Sugar & Rice Flour in a Big bowl & mix it till it incorporates.
  3. Measure 100 gm Tapai & put it in a Food Processor & some of the water and process short while.  Then add in the balance of the water & the Sugar & Rice Flour & stir with a whisk & leave it a clean, dry container for 15 - 18 hours.  Final consistency: quite watery & smooth.
  4. Boil water in a steamer.
  5. Then add Eno & Double Action Baking Powder to No.3 above.
  6. Divide mixture into 3 portion.  Leave one portion "White" [the White portion should be more than the coloured portion] and colour the other two portions; Yellow & Pink.
  7. Put 2 paper casing together; this will give support when it is being filled.
  8. Fill the casing half full with the White portion. 
  9. Use a spoon make a Yellow horizontal line & a Pink vertical line.  The casing should be 3/4 full.
  10. Steam it for 20 - 30 minutes on medium fire ie the fire Should NOT be high otherwise your kuih might be like a mountain and valley.
  11. Immediately the kuih is cooked, Remove from the steamer.
                Tip:-

             (a)  The balance Tapai can be kept in a bottle, lable the bottom and the date, in the fridge for a month;  When you want to use thaw it.  I suggest to make measure 100 ml Tapai and store in individual containers and give them to friends for them to try OR half the recipe;

             (b)  The rice recommended by the Chef is "Beras Siam biasaDo NOT use "Beras Siam Wangi" and the rice should be cooked as normal and not soft rice;

             (c)  Cannot steam on 2 racks; steam on single rack;

             (d)  This kuih cannot kept well.  The last time I made it, I made it at 8.30 am; next morning at 8 am I found it slightly wet on top and smelly.  When I mentioned this to my cooking buddies, they told me that even when they buy this kuih, it does not keep well.

             (e)  THERE are 2 kinds of Chao Peng; one is sweet type and one has "liquer".  When you buy the same from the Chinese Medicine shop tell them you want to make Rice Fatt Ko and they will give you the correct one.  You only need 10 gm of Chao Peng for this recipe.

                    Till my next post, xoxo, Ophelia

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