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.
24 comments:
Hi Angie, where can I buy Eno here?
Hey Ben and Suanne, I've seen a shop in Chinatown selling them but I can't recall which one now. I’ll try looked out for it when I’m in Chinatown next time. Btw, I got mine from Kuala Lumpur.
Happy Lunar New Year! i didn't realize making these cakes were quite so simple. thanks for putting up the recipe. i saw these at the asian supermarket yesterday and thought to get them but didn't. I'm regretting it now, looking at your lovely pink cakes! x
Xin Nian Kuai Le!
What is Eno?
WOw looks like they did a good job in the 'fatt' part. I've never made these before.Yummy!
Thanks for this recipe. I have never made these cakes before. I usually just buy them at the shops or pasar malam whenever I can.
These look awesome, like fluffy granita pink clouds or something! Happy New Lunar Year!
Hey diva, Happy New Year to you too. Well, it’s never too late to make them. Do try if you have time and thanks for your comment :)
Hi Eva, 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. Thanks for your comment.
@pigpigscorner: I think the trick is to fill the batter up to the top :)
@Maya : You are most welcomed and thanks for the comment.
@Veggie Wedgie: Thanks :)
hello! is 300 ml of water enough to make the batter?
What's the purpose of the ENO? is it optional?
thanks!
@Anonymous: Yes, 300 ml of water is the correct measurement. ENO helps the batter to rise. (You can decrease the flour by 50 g for a lighter rice cake too.)
hi angie,
i was wondering if you know what eno is called in chinese? what does it look like? i want to make these for chinese new year so im running down to chinatown the next few days to grab ingredients. thanks~
@betty: Unfortunately, I do not know what it's called in Chinese, but, it's available at Walmart or Safeway.
thank you angie for responding to my previous post.
is this the eno you are talking about? a fruit salt? http://en.wikipedia.org/wiki/Eno_%28drug%29
and in which section would i find it in walmart/safeway (i.e. baking needs, pharmacy, etc?)
and is it crucial to have eno in this recipe?
thank you~
Wait it fermented for 24hours??
@IceCream: Yes, let the batter fermented for 24 hrs.
ENO is easily found at any INDIAN MARKET.
XOXO
PH
I made this last night, I had the batter fermented 8 hours. Everything turned out great fluffy soft beautiful but my god, I can't eat them. They are sour and nasty. I don't know what went wrong? Do I had it fermented for too long or have too much Eno in my batter? hu.hu.hu.
@Whitney: The cake should be slightly sour in taste. I think your batter must have gone bad and it might due to the humidity in the kitchen.
hi Angie, the rice cake look deliciuos~ im concerning about the fermentation step of 24 hrs. the batter shall be fermented under room temperature or in refrigerator? do i need to cover it during fermentation?
SL
@Anonymous (SL): I made the cake during the winter and left the batter fermented under a very cool temperature. I think it's better to refrigerate and cover the batter to prevent it from being rotten.
Can I substitute baking powder for Eno?
We have rice powder and rice flour, is there any difference?
Regards
Eden
@Anonymous{Eden}: I have not substitute Eno with baking powder, but you can try. Yes, rice powder and rice flour is the same.
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