The 2009 Chinese New Year begins on January 26th and is the year of the Ox. Well, I would like to take this opportunity to wish all my readers, friends and family a "Happy Chinese New Year" or "Kung Hei Fatt Choi"!
Okay, I have just steamed some rice cake (Fatt Koh) for my kids. This version of rice cake is a little bit different than the usual ones but they tasted almost the same. The recipes require the batter to be fermented for 24 hours and then adding some Eno before they are ready for steaming. Okay, I guess you might want to know what the heck is Eno? Well, Eno is a fast-acting effervescent fruit salts, used as antacid and reliever of indigestion. They contain mostly Sodium Bicarbonate, Citric Acid and some Sodium Carbonate.
Okay, I have just steamed some rice cake (Fatt Koh) for my kids. This version of rice cake is a little bit different than the usual ones but they tasted almost the same. The recipes require the batter to be fermented for 24 hours and then adding some Eno before they are ready for steaming. Okay, I guess you might want to know what the heck is Eno? Well, Eno is a fast-acting effervescent fruit salts, used as antacid and reliever of indigestion. They contain mostly Sodium Bicarbonate, Citric Acid and some Sodium Carbonate.
Steamed Rice Cake (Fatt Koh)
Ingredients
300 g Rice Flour, sifted
1 Tbsp Instant Yeast
100 g Sugar
300 ml of Warm Water
3 tsp Eno
Few drops of food coloring
Method
Combine water, sugar and yeast. Stir until well combined.
Mix in the rice flour, a little bit at time and whisk until the batter become smooth.
Let the batter fermented for 24 hours.
Then stir in the food coloring and Eno until well combined. Pour the batter onto the mold and steam for about 15 minutes. Serve warm.
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