Traditional Fatt Gao !!!

AS you know my boy is allergic to gluten. 
Through a friend I found out the traditional; Fatt Gao is GF!!!! 

Made of cold rice and rice flour only......

Here's the simple recipe ....




A
280gm cold rice 
1 tsp flat wine yeast 
( available in any Chinese medical Hall )
pound it to fine powder form 




B
500gm rice flour
200gm sugar 
( you may add another 50-80gm more if you want them sweeter )
560ml water



C
3 tbsp of unflavoured ENO
pinch of salt


Steaming time 15mins 


How to :

Place ingredients A into a large glass bowl. 
Mix them well 
Cover with clingfilm
Let it ferment for 24 hours

Add ingredients B into A .
Mix well and cover back again and let it 
ferment for another 12 hours 



Once done put into a blender and blend to fine.
Sieve to avoid lumps
Add C mix them well and let it set for a little while 


Prepare steaming water on high heat.
Once all completed spoon into moulds.
Size of the Fatt Gao as you desire .
I presented them into small mini cupcake size ....
that required 5-8 mins of steaming time.

If its normal cupcake size, 15-18mins of steaming time.

While steaming DO NOT open the cover....;-)

When you pour the rice batter into the cuppies 
please just fill it to 90% .
leave some space for the 
rice batter to fatt ar....HUattttt....;-))


Colouring
I use natural colouring
Green - Pandan 
Yellow - Tumeric powder
Blue - The blue flower , cant recall whats its name , sorry
Red - Beetroot

Extract its pure juice and add into the rice batter. 

Have fun with them.

I usually prepare extra , freeze them. 
My kids love them as breakfast.

Try eating them with grated coconut.....yummmmmy !!!!