Yochana's Cake Delight! : Sweet Potato Fa Gao

Sunday, May 04, 2008

Sweet Potato Fa Gao

18 comments:

Anonymous said...: hi aunty, your fatt goh always smile happily. may i know what kind of mould you use and any tips to ensure that the fatt goh are always so jovial? mine sometimes arent happy at all. thnx; May 04, 2008 9:30 pm
Aunty Yochana said...: Hi anonymous,

there's no tips at all. I just filled it to the brim of the chwee kueh mould.

rgds; May 04, 2008 10:12 pm
Anonymous said...: Hi aunty, I am Joevy. I saw the recipe for Chocolate almond cake. It requires ground almond. Doesn't the ground almond affect the texture of the cake to be coarse? It calls for ground almond right? May I know if we are supposed to grind it again before using the ones bought from shops? How fine must we grind it leh? Thanks aunty.; May 04, 2008 10:52 pm
Aunty Yochana said...: Hi Joevy,

Yes , use ground almonds. No need to grind. The cake taste better with a little nutty taste...

rgds; May 04, 2008 10:57 pm
Anonymous said...: Hi aunty, u said your yam layer cake is made of agar agar powder right? I thought using instant jellp will produce a softer and smoother yam layer. Isn't it so? agar agar will make quite a hard layer.
Thanks aunty,
Sri; May 05, 2008 7:15 am
Anonymous said...: hi aunty, thx for your reply. May i ask did you sprinkle sugar or cut a 'x' b4 steaming? the water must be boiling rapidly b4 steaming right?; May 05, 2008 8:46 am
Aunty Yochana said...: Hi anonymous,

I never do anything...no dipping of oil or sugar and mark an X on the fa gao. They look so artificial after steaming.

It's just natural that they will split open if the batter is properly proved.

rgds; May 05, 2008 9:11 am
Aunty Yochana said...: Hi Sri,

Yeah you're right. Agar agar will become hard. Better to use instant jelly.

rgds; May 05, 2008 9:20 am
Anonymous said...: yes aunty i agree that the smiling is fake if cutting is done dats y i dun like to do dat. how long is the proving and how many times did you prove? must the dough be proven like bread?; May 05, 2008 10:08 am
Anonymous said...: Hi Aunty Yochana,

May I know where can I buy Valhorona Chocolate in Singapore?

Thank you.

Best regards,
Michelle; May 05, 2008 12:20 pm
Aunty Yochana said...: Hi Michelle,

You can get Varlhorna products from Sun Lik at 33, Seah Street.

Rgds; May 05, 2008 1:05 pm
Aunty Yochana said...: hi anonymous,

I did 2 proving. First is the proof yeast with water for 30 mins then the sweet potato mixture with yeast , another 30 mins.

Rgds; May 05, 2008 1:07 pm
Anonymous said...: thx for your reply aunty. the 2nd proving was done after you poured them into the cups or before? if its before, did you whisk the mixture again b4 steaming?; May 05, 2008 10:55 pm
Aunty Yochana said...: hi anonymous,

I don't prove inside the cup cos it will overflow and too much air bubbles.

Prove in a big bowl then after 30 mins., spoon into small moulds till the brim and steam immediately.

rgds; May 06, 2008 7:11 pm
Anonymous said...: Hi aunty,

Can share this receipe too?

Thks,
Cath; May 06, 2008 9:13 pm
Anonymous said...: Hi Aunty Y,

Yes, pls share this recipe with us. We new bakers need your step-by-step guidance to enjoy your lovely bakes! Thanks.; May 07, 2008 9:10 am
Anonymous said...: And also what kind of mould do we use for fa gao? can we use muffin or cupcake moulds? or can we just use papercups and put them together in a big pan for steaming? is the dough very watery before steaming or is it thick muffin like? thanks.; May 07, 2008 9:12 am
Aunty Yochana said...: HI Joanna,

You need a mould for support so just the paper cups alone will not work. It will flow and become flat.

You can use muffin pan or chwee mould or any tart mould which can house the paper cups.

rgds; May 07, 2008 11:39 am

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