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Monday, August 11, 2014

Steamed Sweet Potato Fatt Koh

I have seen the recipe for Steamed Sweet Potato Fatt Koh by Florence long ago and wanted to try these steamed cakes.  Finally I did it just a few days ago for 'Pai Pai' [Hungry Ghost Festival in Penang].
Verdict - Soft, fluffy and smiling fatt koh.  Best to serve within a day as the cake top will be a little moist.  The fatt koh is dense as sweet potato is used.
Anyway, I know there are many workable recipes of steamed sweet potato fatt koh and I will definitely by trying them to share with you all.  Hope you won't get tired of looking at the same kind of steamed kuih but this is still better than for my family members who have to eat steamed cakes again and again.  No problem if they are good but what if they aren't..... Pity them.  My mum says it's good, soft, spongy and chewy.
Just one point to remember when steaming this cake - MAKE SURE WATER VAPOUR FROM THE STEAMER DOESN'T DRIP ONTO THE CAKES.  The cake isn't going to rise or smile beautifully.  Another mistake I made here that resulted in the fatt koh didn't rise or crack as beautifully as Florence's cos' I forgotten to follow Step 5, that is to rest the batter for 15-25 minutes before steaming.

Recipe Source - Do What I Like [slightly modified]
[makes 8-9 pieces]
A) 50 gm plain flour
     75 ml water 

     1 tsp yeast
B) 200 gm steamed sweet potato
      130 ml coconut milk
      60 ml water 
      1 egg - lightly beaten
      100-120 gm brown sugar/red sugar [I used brown sugar]
      pinch of salt
C) 200 gm plain flour
      2 tsp double action baking powder

  1. Mix [A] and leave aside to proof for 30 minutes.
  2. Blend [B] in a blender till smooth.
  3. Put [A] a third at a time into [B] and mix till well-blended.
  4. Sieve [C] into the batter a third at a time and use a hand whisk to mix till lump free.  Use a rubber spatula to scrap the sides and bottom of bowl to ensure the batter is well mixed.
  5. Pour batter into paper cups till about 80% full and rest for 15 - 25 minutes.
  6. Steam on high heat for 20 minutes.  Make sure water vapour does not drip onto cake.
  7. Remove to cool on wire rack.  Serve.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe


咩咩 said...

Fatt Koh with sweet potato. Unique combination.😊

Phong Hong said...

Kimmy, how I wish I could sample some of your fatt koh. If I am your neighbour I would happily volunteer to be your taster. hee..hee....

Luv Sweet and Savory said...

Kimmy, very soft fluffy steamed fatt koh !

Sokehah Cheah said...

I must really try this recipe of yours. Have been proscrasinating making steamed buns.

Zoe said...

Hi Kimmy,

These are very unique. I have not seen fatt koh with sweet potato before :D


Kimmy said...

Hi Zoe, think this is a traditional steamed cake. I'll be trying with pumpkin, it may be good too.

Diana Gale said...

Kimmy I admire your Fatt Koh even though I don't like eating them!!! Especially since I really like sweet potato!!

Kimmy said...

Hi Diana, if you like light, soft and spongy cakes, this is not for you.

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