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| 23/12/2003 |
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Palm Sugar Fatt Koh Recipe by Amy Beh
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Ingredients
2 large eggs
100g soft brown sugar
130ml water
150g palm sugar
2 pandan leaves, knotted
130ml thick coconut milk
250g low protein flour
1 tbsp double action baking powder
Method
Combine palm sugar, water and pandan leaves in a saucepan. Bring to a boil to dissolve the sugar. Strain the syrup and leave aside to cool completely. Add in thick coconut milk to mix.
Beat eggs and brown sugar with an electric beater until light and fluffy. Sift in flour and baking powder to mix.
Stir in palm sugar and coconut milk mixture. Blend well with a wooden spoon into a smooth batter.
Arrange small cups in a steamer. Steam for 3-4 minutes. Line the cups with paper cups. Pour enough batter into the paper cups to fill up to 8/10 full.
Steam the fatt koh for 30 minutes over rapid boiling water.
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