• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 225g cooked overnight rice
  • 1 piece sweet wine yeast (teem chow paeng)
  • 2 tbsp water
  • Gula melaka syrup:
  • 275g gula melaka
  • 125g castor sugar
  • 1 tsp salt
  • 400ml water
  • 2 pandan leaves, knotted
  • 600g rice flour
  • 400ml water
  • 1 tbsp Eno fruit salt


  1. Spread cooked rice in a plastic container. Break up the sweet wine yeast and sprinkle it all over the rice. Add the water and mix well. Close container with a tight-fitting lid and leave aside in the kitchen at room temperature for two days. (This is to allow the mixture to ferment.)
  2. Bring water, gula melaka, sugar, salt and pandan leaves to a boil. Stir the syrup and leave aside to cool.
  3. Mix rice flour and water together in a mixing bowl. Add in fermented rice and yeast mixture, then mix.
  4. Pour in the syrup and mix to form a batter. Cover the batter with a piece of damp tea towel and set aside (at room temperature) for a minimum of two hours to ferment again. Strain batter.
  5. Finally, add the Eno fruit salt and mix well. Pour batter into small heated bowls and steam over rapid boiling water for 15 minutes or until the fatt koh opens up.
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