This post is for Carol. She asked for a recipe of steamed cake. I’m not sure if this is exactly what’s in her mind but nevertheless, as Chinese New Year is approaching, steaming some Fatt Ko seems to fit the festivities. Fatt Ko in Cantonese sounds like rise and high which is what Chinese wishes one another during Chinese New Year.
The Fatt Ko did not rise as much as it should be because I ran short of the double-acting baking powder. Anyway, I love the taste and texture of these Fatt Ko.
- 200g Hong Kong flour (I used all-purpose flour)
- 1 teaspoon instant yeast
- 150ml water
- 250g Hong Kong flour
- 20g double-acting baking powder (I used only 12g as that all I have in my pantry)
- 160ml water
- 200g brown sugar or gula melaka (I used brown sugar)
If done properly, the Fatt Go should rise very high and the top will split. The Fatt Go is a little chewy and denser than it should be. It also has a yeasty flavour to it as Nanzaro said it’s like eating Man Tau (in his words, eating Char Siu Pau without the char siu).
Click on Read More for the instructions.