Traditional Fatt Kuih (Rice Flour)

Ingredients :

Starter Dough**

240gm cold white rice
1 1/2tbsp wine yeast(pounded)
1/2 tbsp sugar
some water

- combine white rice, wine yeast, sugar and water together.
- cover and let it ferment for 2 to 3 days.

Ingredient A :

140gm sugar
400ml water
2blades pandan leaves

- heat water, sugar and pandan leaves together (do not boil) unitll sugar melted.
- leave to cool.

Ingredient B :

300gm rice flour

Ingredient C :

1/2 tbsp ENO (or 1 pkt = 4.3gm)
some food colouring

Methods :

- get 80gm of starter dough after the fermentation period.
- mix ingredient (A) , ingredient (B) and starter dough together and stir well.
- then, cover the mixture and leave for 2nd fermentation for 8-12 hours.
- finally, add in ENO after the 2nd fermentation and stir well.
- divide one or two portion for colouring.
- pour the batter into the cups and steam for 15mins.
- of course, the steaming time will run according to the cup size.

**the paper cups should be taller than the tin cups, so that you can get better out look.

Here you are!!! The traditional Fatt Kuih that I made. It was so soft and tasty. My family like it so much.

What do you think guys? By the way, this traditional fatt kuih can at least stand for a few days.
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