AUNTY YOCHANA SHOWS YOU HER GOODIES...


yochana2001@hotmail.com




Thursday, February 28, 2008

Pandan Delight Fatt Koh







Ingredients:
(A)
500 gm. Hong Kong flour
1 packet Santan Powder (50 gm.)
1 Tbsp. Instant Yeast
1 tsp. Baking Powder
200 gm. Caster Sugar

(B)
460 gm, Water
8 blades of Pandan Leaves
1/2 tsp. alkaline water
1/8 tsp. salt

Blend water and pandan leaves together then squeeze out the juice. Add in alkaline water and salt and stir.


Method:

(1) Place all the ingredients (A) into a mixing bowl.
Pour in the pandan leaves mixture and stir till combined. Mix into a thick batter and clingwrap. Leave it to proof for one hour until doubled in sized.
(2) Use a hand whisk to stir evenly and then spoon into moulds lined with paper cups.
(3) Steam over high heat for about 20 mins. Insert a bamboo to check whether it's cooked.

65 comments:

Anonymous said...

Hi Y

Again your creations are simply magical. Can you tell me what is the diff btw using yeast & coconut when making fatt koh? Some recipes uses yeast & some uses coconut milk. Am a little confused as it's the same with chiffon cake - some uses coconut milk & some don't.

TIA.
Ling (Syd)

yochana said...

Hi Ling,

there are many types of fatt koh as what you have said. Some with coconut milk and some without. Some using plain flour, which some uses rice flour.

Yeast is a leavening agent. It works well with sugar and with added yeast, the cake is raised and it becomes soft and fluffy.

rgds

michelle said...

Hi yochana,

Wah! the fatt koh look very fluffy n soft.
will u post this recipe ?
pls.
Thank you .

michelle

Delphine said...

Hi Aunty,
Lovely fatt koh & as lovely as your Traditional Fatt Koh, hope you will post this recipe. Very lovely & good work.

Sherry said...

Hi Aunty!

Hope you will post the recipe as I would like to try it out. I have tried several other recipes but didn't turn out well. the texture is either too hard or dry after cooled off.

Please reply and thanks in advance.

Best regards - Sherry

simplesmile_ said...

Hi Aunty,

this looks so good! Fluffy and smiley. Do you have any basic fatt koh recipes ?

regards

pat said...

hi aunty,can u please post the recipe for this? I tried to make Fatt koh like 2 to 3 times, but everytime it does not "smile" and the texture was like rubber....Do you use a special steamer to stem the Fatt Kohs?

yochana said...

Hi pat,

no special steamer. A 3 tiered steamer will do.

rgds.

Anonymous said...

Hi Aunty,

How you manage to make your fatt koh open up so nicely... I failed to do it.

Must we sprinkle alot of coarse sugar on top?

Rgrds,
Adeline

yochana said...

Hi Adeline,

no need to sprinkle sugar on top.

rgds

Anonymous said...

Please post the recipes for pandan delight fatt koh. I love food make with pandan flavour.
Thanks.
Valerie

Anonymous said...

Hi aunty,
I like fatt koh very much.may I have this recipe please.my email addres is khbegk@yahoo.com.sg
Thank you.
koh

Anonymous said...

Hi Aunty,
May I have this recipe please.my email address is khbegk@yahoo.com.sg
Thanks.
Koh

Anonymous said...

Hi Aunty
What does you mean by 'blend water n pandan leaves together n squeeze out the juice?' Is it put all the pandan leaves into the water then squeeze the pandan leaves to get the juice from there?
What is alkaine water? where can i get?
can i jus use self raising flour n omit the baking powder? can i omit the santan powder as well?
thanks

Liying said...

Hi Aunty,

I read the recipe. Why must add alkaline water? Will it make the Fatt Koh more fluffy and soft? I have this Pandan Fatt Koh recipe which uses baking powder and yeast, will these produce the same result as your?

rgds,

Anonymous said...

Thank you so much for the recipe. Will try it out soon.
Valerie

yochana said...

Hi Liying.

You can half recipe and see how it comes out. The way I see it, this is a non-failure recipe. Alkaline helps to take away any sourish taste.

rgds

Anonymous said...

Hi Aunty ,
What is Santan powder ??? and where I can find it !!! thanks for sharing this receipe !

LL

Anonymous said...

Hello Aunt Yochana,

Thanks very much for posting the recipe as I was about to request. What is Hong Kong flour (cake flour?) and what is Santa powder- what is it called in Chinese?
Thanks,

Wah

Delphine said...

Hi Aunty,
Good morning, I have been looking forward to your posting of this recipe everyday. Your fatt koh looks soft & fluffy. Thank you for posting, very happy.

Anonymous said...

Hi Aunty,
what is santan powder? and whu must add in santan powder?
Tks.
lyn

Asan said...

Aunty, I can not find HK flour here, any substitute?
I found Vietnamese Pao flour (pre-mix), I don't think it's the same.

yochana said...

Hi Asan,

yes you can use the pao flour.

rgds

yochana said...

Hi lyn,

Santan powder is coconut powder. You can buy easily from supermarket. Giant has it.

rgds

yochana said...

Hi Wah,

Santan powder is coconut powder.

Hong Kong flour is for making pao. You can use superfine flour or cake flour. You can buy all these from NTUC.

rgds

jessi said...

Aunty,

wat is alkaline water?

can i omit it?

yochana said...

Hi jessi,

the amount is very small, so you can actually omit it.

rgds

aggie said...

Hi Aunty
Can we replace santan powder(coconut cream powder) with coconut
cream or coconut milk ?
If ok, how much must we add?
Thanks/Aggie

yochana said...

Hi Aggie,

yes you an use fresh coconut milk as well. Cut down the water to 300 gm . water + 160 gm. thick coconut milk (either box or fresh).

rgds

yochana said...

Hi anonymous,

Blend the pandan leaves with water then sieve it with a strainer and discard the pandan leaves.

rgds

ML said...

Hi Aunty

i tried this today. My fatt koh didn't open up as brightly as yours and some are actually rounded on the top. :( the texture is also not as dry as yours. Mine was rather moist. what could have gone wrong? i followed the recipe very closely.

is it because i didn't blend the mixture enough after proving?

Disappointed,
Mui Mui

Delphine said...

Aunty,
I tried the fatt koh last night, it did rise but it doesn't smile at me. When all are mixed for 1/2 an hour, I realised I did not add in the baking powder so I added it in & from there I let it rise for 1 hour. I used a wok to steam it & it rise but a bit hard, wet a little & not soft & fluffy like yours. Where goes wrong ah?

yochana said...

Hi delphine,

A wok is not good for steaming fatt koh. You need the 3-tiered steamer and steam on High heat.

rgds

Delphine said...

Aunty,
Thank you for your advise. I will try not to use a wok. Thanks

Anonymous said...

Hi Yochana, I am in Hong kong and wanted to try your pandan fatt Koh, what is hong kong flour and what is the substitute in Hong kong ?

Wendy said...

hi aunty,
i have tried the pandan delight fatt koh. Can i substitute the water with coconut milk? Thx

yochana said...

Hi wendy,

yes you can use water but why don't you use milk? it's more delicious.

rgds

yochana said...

Hi anonymous.

Hong Kong flour is a very low gluten flour. It's actually pao flour or you can use superfine flour or Softasilk flour.

rgds

Anonymous said...

Hi Aunty Yochana

I made the Fatt Koh on the weekend and it's a huge success. Thanks again for sharing the recipe with us.

PS: Do you think I can substitute gula melaka to make the brown ones?

Cheers
Ange

yochana said...

Hi Ange,

Thumbs Up!! *wink*

Yes yes of course you can sub with gula melaka.

rgds

Delphine said...

Aunty,
Would like to seek your advise, for the 3-tiered steamer, do you think that the heat is high enough for electric one or the stove type one. I am afraid the heat for the electric one is not strong enough.
Thanks.

yochana said...

Hi Delphine,

I prefer the stove type because they are much stronger.

rgds

Delphine said...

Aunty,
Thank you very much for your advice, infact I also prefer the stove type of which I feel the heat is much stronger, thanks I will take note of it.

Anonymous said...

Dear Aunty Yochana,

Could you please tell me that 1 Tbsp. Instant Yeast is how many gram ?

Thanks for all for help.

Regards,

Anna

yochana said...

Hi anna,

1 tbsp. Instant yeast is about 10 to 11 gm.

rgds

Anonymous said...

Dear Aunty Yochana,

Thank for your answering,

I'm going to make Fatt Koh now,
and I will let you know the result.

Regards,

Anna

Anonymous said...

Dear Aunty Yochana,

Ah, .....my Pandan Delight Fatt Koh are smiling and smling at me .......hihihi

Thank you so much for sharing your wonderful recipe ;)

Regards,

Anna

yochana said...

Hi Anna,

Congrats!!! "clap" "clap", I'm happy for you.

rgds

Aggie said...

Hi Aunty
Do you have to cut the batter
before baking to get that nice split (smile)
Also, if the batter does not double
in size after proofing for an hour,
has something gone wrong or shld
I proof longer- I tried proofing for 2 more hrs, but it did not help.
Hope to hear fm you. Thanks a lot.

yochana said...

Hi Aggie,

No need to do anything. Just pour into the tin and then steam.

Maybe your yeast is not active. I suggest you try again.

rgds

Aggie said...

Thanks, Aunty
I was using organic yeast.
Will definitely try again.Thks

Aggie said...

Hi Aunty
I tried making yesterday and at
last I succeded-the fatt kohs are
smiling at me -only not as wide
as yours.
(BTW, did you fill the cup to the
brim to get the high wide smile of yours)
For the 3 tier steamer,did you steam 2 trays at one go ?
For a twist, can I stir in mashed mango/durian or puree before baking ?
Sorry for asking too many questions- I'm just too eager to try again.
Thanks.

yochana said...

Hi Aggie,

Congrats..

I filled to the brim and I always steam one tier at a time.

As for the twist, I've never tried. If you do try, let me know how it is..

rgds

Anonymous said...

Hi aunty,

I have tried steaming some huat kueh. May I ask why is the outer top layer a bit sticky? Is it suppose to be like that?

Thanks
Kit

Sally said...

Hi Aunt Yo,
Can I replace the pandan leaves + water blending step to use pandan paste?
Thanks.

yochana said...

Hi Sally,

Yes you can...

rgds

Qimiko said...

helo Anty Yo,
LoVe yr Blog! Look at yr smiling fatt koh! i've been trying to make fatt koh but they dont smile :-(. I used 3 tier steamer, wrap lid with towels...what seems to be the problem? can you pls teach me...Thank you..

Anonymous said...

hi..May i know what is alkaline water??

Anonymous said...

Thank you for making this recipe available!! I've just tried your recipe and I found that mine aren't as nicely green as yours...mine are slightly lime/yellow coloured. Should I add more pandan leaves?

P.S. They are sooo soft and fluffy!!!!

Anonymous said...

can i use strong flour orself-raising flour and alkaline water because i cant find in England?


Thanks

Anonymous said...

hello! thanks for the recipe....just a quick question or maybe a stupid question...what is alkaline water? MARION

Anonymous said...

Dear Yochana,
Could you advise if there would be any difference if we use only yeast and omit the baking powder?


Just wondering if instead of steaming, can we bake it and would it still opens up nicely?

thanks!

Delphine said...

Hi Aunty,
Just would like to confirm if I could only use 460gm of water to get the batter & when it is ready to steam then only I add in the colouring that I want, as I would like it to be red for CNY purposes. TQ.

Delphine said...

Hi Aunty,
Good morning,I made these Fatt Koh last night & was a great success, it smiles happily, but it is not as soft & fluffy as yours & was slightly harden abit ater an hour. I just would like to confirm with you if it is that the mixture batter is thick & not watery. TQ

Anonymous said...

Hi Yochanna's

I just found your site and really like to try this cake out as it looks so beautiful :D. Can you tell me is it the Double Acting or Single Acting Baking powder that should be used for this recipe. Appreciate your response... can't wait to try!!!

SC.