Taro/Sweet Potato Fatt Koh

I have to thank Lucy for posting this recipe. I could not make good rice flour fatt koh and have more or less given up. Renee is very sweet, she told me not to give up - she said ' Po Po, you can do it' So, i decided to try Lucy's recipe which is made with flour and had better results. In fact, for the taro, i am still wondering whether i have used the correct taro. I bought this vietnamese taro which is already mashed or grated????. Luckily it worked. The mashed sweet potato smiled better as i think i have found the correct cups and the amount of batter. The recipe has been altered.



Ingredients:

Yeast Dough:

2 tsp Instant Yeast
150 gm. coconut water or water (the coconut water is inside the coconut itself)
50 gm. Plain flour

Mix the instant yeast with the coconut water and let it stand until it is frothy.

Mix in the plain flour and stir till smooth. Rest for 30 mins.

Batter:

500 gm. Yam or Orange colour sweet potatoes (steamed and mashed)
400 gm. all purpose flour(remove 3 tbsp and replace with 3 tbsp of cornflour)
4 tsp double action baking powder
150 gm. Thick coconut milk
375 gm. sugar (200 gm boil with coconut milk and 175 whisk with eggs)
2 nos. large eggs
1/4 tsp. Vanillin
a drop of purple colouring (for orange sweet potatoes, no colouring or essence is required as they have a nice orangy - natural colour)

Method:

(1) Microwave the thick coconut milk and sugar for 1 minute. Warm will do, just to dissolve the sugar. Let it cool completely.

(2) Using the plunger blender, blend the boiled coconut milk with mashed yam or sweet potatoes and the whisked eggs. Sieve it. It will be thick but press through the sieve.

(3) Add in flour and stir till well mixed.

(4) Add in the fermented yeast dough and stir till well mixed.

(5) Rest batter for 2 to 3 hours covered with cling wrap and a wet cloth until it has doubled in volume and frothy.

(6) Steam 4 small greased moulds, then using an ice cream Scoop, scoop in the batter till almost to the rim of cup. about 8/10.

(7) Bring to a high boil as much water as the steamer can hold and add in 2 tbsp of vinegar. Steam on the highest heat available for about 15 mins with a cloth covered lid till cooked.

(8) Repeat until all the batter is finished.

If the koh does not smile or split open, Lucy's suggestion is to dip a spatula into a small bowl of cornoil and then make a cross on top.

Serves