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
Instructions
- 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.)
- Bring water, gula melaka, sugar, salt and pandan leaves to a boil. Stir the syrup and leave aside to cool.
- Mix rice flour and water together in a mixing bowl. Add in fermented rice and yeast mixture, then mix.
- 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.
- 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.
