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.
at

65 comments:

  1. AnonymousFebruary 24, 2008 6:59 pm

    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)

    ReplyDelete
  2. Aunty YochanaFebruary 24, 2008 7:29 pm

    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

    ReplyDelete
  3. AnonymousFebruary 24, 2008 8:24 pm

    Hi yochana,

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

    michelle

    ReplyDelete
  4. AnonymousFebruary 25, 2008 9:53 am

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

    ReplyDelete
  5. Cake LoverFebruary 25, 2008 10:29 am

    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

    ReplyDelete
  6. PassionthyFebruary 25, 2008 1:06 pm

    Hi Aunty,

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

    regards

    ReplyDelete
  7. AnonymousFebruary 25, 2008 6:15 pm

    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?

    ReplyDelete
  8. Aunty YochanaFebruary 25, 2008 6:16 pm

    Hi pat,

    no special steamer. A 3 tiered steamer will do.

    rgds.

    ReplyDelete
  9. AnonymousFebruary 25, 2008 8:57 pm

    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

    ReplyDelete
  10. Aunty YochanaFebruary 25, 2008 9:08 pm

    Hi Adeline,

    no need to sprinkle sugar on top.

    rgds

    ReplyDelete
  11. AnonymousFebruary 26, 2008 8:42 pm

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

    ReplyDelete
  12. AnonymousFebruary 28, 2008 2:56 pm

    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

    ReplyDelete
  13. AnonymousFebruary 28, 2008 4:33 pm

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

    ReplyDelete
  14. AnonymousFebruary 28, 2008 6:07 pm

    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

    ReplyDelete
  15. AnonymousFebruary 28, 2008 6:14 pm

    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,

    ReplyDelete
  16. AnonymousFebruary 28, 2008 9:29 pm

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

    ReplyDelete
  17. Aunty YochanaFebruary 28, 2008 10:47 pm

    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

    ReplyDelete
  18. AnonymousFebruary 29, 2008 1:38 am

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

    LL

    ReplyDelete
  19. AnonymousFebruary 29, 2008 3:03 am

    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

    ReplyDelete
  20. AnonymousFebruary 29, 2008 9:12 am

    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.

    ReplyDelete
  21. AnonymousFebruary 29, 2008 9:29 am

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

    ReplyDelete
  22. AsanFebruary 29, 2008 10:13 am

    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.

    ReplyDelete
  23. Aunty YochanaFebruary 29, 2008 10:58 am

    Hi Asan,

    yes you can use the pao flour.

    rgds

    ReplyDelete
  24. Aunty YochanaFebruary 29, 2008 11:02 am

    Hi lyn,

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

    rgds

    ReplyDelete
  25. Aunty YochanaFebruary 29, 2008 11:16 am

    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

    ReplyDelete
  26. AnonymousFebruary 29, 2008 11:39 am

    Aunty,

    wat is alkaline water?

    can i omit it?

    ReplyDelete
  27. Aunty YochanaFebruary 29, 2008 10:39 pm

    Hi jessi,

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

    rgds

    ReplyDelete
  28. AnonymousMarch 02, 2008 12:14 am

    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

    ReplyDelete
  29. Aunty YochanaMarch 02, 2008 5:07 pm

    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

    ReplyDelete
  30. Aunty YochanaMarch 02, 2008 8:01 pm

    Hi anonymous,

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

    rgds

    ReplyDelete
  31. AnonymousMarch 02, 2008 10:51 pm

    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

    ReplyDelete
  32. AnonymousMarch 03, 2008 9:22 am

    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?

    ReplyDelete
  33. Aunty YochanaMarch 03, 2008 1:05 pm

    Hi delphine,

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

    rgds

    ReplyDelete
  34. AnonymousMarch 03, 2008 1:59 pm

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

    ReplyDelete
  35. AnonymousMarch 03, 2008 4:41 pm

    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 ?

    ReplyDelete
  36. AnonymousMarch 03, 2008 5:34 pm

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

    ReplyDelete
  37. Aunty YochanaMarch 03, 2008 10:10 pm

    Hi wendy,

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

    rgds

    ReplyDelete
  38. Aunty YochanaMarch 03, 2008 10:14 pm

    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

    ReplyDelete
  39. AnonymousMarch 04, 2008 6:51 pm

    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

    ReplyDelete
  40. Aunty YochanaMarch 04, 2008 10:58 pm

    Hi Ange,

    Thumbs Up!! *wink*

    Yes yes of course you can sub with gula melaka.

    rgds

    ReplyDelete
  41. AnonymousMarch 06, 2008 9:12 am

    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.

    ReplyDelete
  42. Aunty YochanaMarch 06, 2008 3:16 pm

    Hi Delphine,

    I prefer the stove type because they are much stronger.

    rgds

    ReplyDelete
  43. AnonymousMarch 06, 2008 4:27 pm

    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.

    ReplyDelete
  44. AnonymousMarch 19, 2008 5:27 pm

    Dear Aunty Yochana,

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

    Thanks for all for help.

    Regards,

    Anna

    ReplyDelete
  45. Aunty YochanaMarch 19, 2008 9:50 pm

    Hi anna,

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

    rgds

    ReplyDelete
  46. AnonymousMarch 19, 2008 10:06 pm

    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

    ReplyDelete
  47. AnonymousMarch 20, 2008 6:42 pm

    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

    ReplyDelete
  48. Aunty YochanaMarch 20, 2008 6:46 pm

    Hi Anna,

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

    rgds

    ReplyDelete
  49. AnonymousMarch 25, 2008 12:30 am

    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.

    ReplyDelete
  50. Aunty YochanaMarch 25, 2008 2:47 pm

    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

    ReplyDelete
  51. AnonymousMarch 25, 2008 11:39 pm

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

    ReplyDelete
  52. AnonymousMarch 31, 2008 10:39 pm

    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.

    ReplyDelete
  53. Aunty YochanaApril 01, 2008 8:07 am

    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

    ReplyDelete
  54. AnonymousApril 29, 2008 3:59 pm

    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

    ReplyDelete
  55. SallyJune 26, 2008 3:34 pm

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

    ReplyDelete
  56. Aunty YochanaJune 26, 2008 3:46 pm

    Hi Sally,

    Yes you can...

    rgds

    ReplyDelete
  57. QimikoApril 10, 2009 11:33 am

    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..

    ReplyDelete
  58. AnonymousApril 13, 2009 5:25 pm

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

    ReplyDelete
  59. AnonymousApril 27, 2009 2:57 am

    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!!!!

    ReplyDelete
  60. AnonymousMay 07, 2009 11:13 pm

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


    Thanks

    ReplyDelete
  61. AnonymousOctober 08, 2009 1:43 am

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

    ReplyDelete
  62. AnonymousDecember 26, 2009 4:45 pm

    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!

    ReplyDelete
  63. DelphineJanuary 20, 2010 11:53 am

    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.

    ReplyDelete
  64. DelphineJanuary 29, 2010 9:37 am

    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

    ReplyDelete
  65. AnonymousJune 06, 2013 9:09 pm

    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.

    ReplyDelete