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Sweet Potato Fatt Koh (Steamed Sweet Potato Rice Cakes)

These delicious steamed rice cakes have a soft and airy texture. They are made with sweet potatoes and best serve warm, and with some shredded coconut, if you desired.

Sweet Potato Fatt Koh (Steamed Sweet Potato Rice Cakes)


2 Small (260 grams) Sweet Potatoes, peeled, cut into small chunks
200 grams Cake Flour, sifted
100 grams Rice Flour
120 to 150 grams Sugar
200 ml Water
1 tsp instant Yeast
1/4 tsp Sea Salt


Steamed sweet potatoes until soft, about 12 to 15 minutes.

Place the steamed potatoes in a mixing bowl, mash finely with sugar while it is still hot.

Then add cake flour, rice flour, water, yeast, and mix until well combine. Cover the bowl with a cling wrap and let it proof for about 4 to 5 hours.

Stir in the salt and spoon the batter into mould or cupcake cups until almost to the brim. Steam on high heat for about 25 to 30 minutes. Cool slightly before serving.

Makes 7 to 8 Medium Sized Sweet Potatoes Fatt Koh


  1. I've never been able to make my fatt kohs "smile" as wide as yours, yours look perfect!

  2. Why my fatt koh like under cook (Still sticky) even after 30mins :(

    1. Perhaps the heat it too low? Or the "fatt koh" size is bigger? Try steam it longer?


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