Traditional Fatt Kuih (Rice Flour)

This morning, I've made some fatt kuih. I thought of making them green. So, I added in 1/4tsp green colouring and 1/4tsp pandan & coconut emulco in one of the portion. The aroma is so delicious !
But I like the white one the most cause it looks like snow ball !
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Besides of the traditional version recipe, I have here with me another simplified version. Hope you'll enjoy it as well.
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Ingredients :
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250gm rice flour
150gm sugar
300ml water
1 tbsp yeast
2 tspn ENO salt
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Method :
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- combine rice flour, sugar, yeast and water and mix well.
- leave for fermentation for 24 hours.
- then stir in ENO salt slowly untill well combined.
- divide into muffin cups lined with paper cups.
- then steam for 20 mins over high heat.

Comments

  1. hi there!
    i saw your fatt kueh recipe..and is really a easy one..but i'm wondering the water 30ml, is it enough?? isn't it too little??
    actually, i'm trying to do it and still waiting for it to ferment.. wondering if it will success like yours.

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  2. Hi Janetan, welcome to my humble little space and thanks for visiting. I think I accidentally erase a zero from the 300ml. So, it's actually 300ml instead of 30ml. Hope you will like it. All the best to you.
    Best regards, Kristy

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  3. OMG!! i think i got to add more water now... wonder if it will be too late???

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  4. hi kristy,
    i just add another 270ml warm water and let it ferment for another 24 hours or just continue until the unfinish time? just now before i add the water, it have yeasty smell. does it mean the yeast is still alive and just waiting for my water.. hopefully this huat kueh success! don't forget to pray for me..
    p/s: wait for my result~

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  5. Yes, the yeast is still alive! ha.. Maybe the dough will became a little sour because of over fermented. I have to apologize for the causes. Definitely I'll pray for you. Looking forward to it.
    Kristy

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  6. hi kristy,
    phew~ what a relieve..after adding another 270ml water and ferment for another 6 hours i steam it.. result soft and bouncy. the most important not too sweet because i reduce the sugar into 120g..

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  7. Well, congrats! Btw, does the kuih turned out smiling big?
    Cheers, Kristy

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  8. hi kristy,
    due to my impatient heart, i forgot to make cut on the surface.. but the huat kuih rise nicely. i'll try 2nd time and see what will it looks like with the exact amount of water and time for fermentation..

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  9. Janetan, I prefer using the other version which use rice & wine yeast to ferment. It takes longer time to process but it sure gives you the smile you want.

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  10. kristy,
    oklah, i'll make it to my next to do list..oh ya, i saw u post another brilliant recipe, the english muffin. but i can't make any comment there..i like to ask u when frying in the pan do u need oil? u are from johor?? me too, i'm from muar and u?? but now i'm in taiping,perak.i married here~

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  11. Hi Janetan, great! For further discussion, please email me. Private & confidential! :o) My mail add is in my personal profile. thanks and hope you're having a lovely weekend.
    Regards, Kristy

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  12. Lovely fatt Kueh! Is the batter fermented at room temperature? Or in fridge?
    Like to add in coconut milk. Do u think possible?
    Do advise. Thank you.

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  13. Hai, greetz from holland.
    Love the blog. question: is there something i can replace the eno salt bcause impossible to get here. tnx Howdy

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  14. Do I have to cover the batter with cling film during fermentation? For the mixture of colour, the portion with colour, do I have to mix this to the whole batter or mix each cup one by one? Thanks in advance for your advice.

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  15. Emily : Never put the fermentation batter to the fridge. It will spoilt the whole thing. Just keep it cover, under room temperature. It will be fine in this way.

    Anonymous : You can try using 1/2 tbsp of baking powder add in 2 tspn of water, stir well before adding to batter.

    Thanks so much for visiting. Hope this will help.

    Regards,
    Kristy

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