Bananas Fatt Goh 香蕉发糕

School holiday will be here soon, but this year will be a busy holiday for me instead. My daughter will be starting her orientation for Pri 1 next week, and that mean I have to wake up early in the morning at 630am to prepare her to school for 2 weeks!! Oh dear, that means I got have less sleep then..haha! After that we'll be having visitors for the following weeks until X'mas!...Yup, I'll be very very busy..;p Let's hope everything goes smoothly and have a nice year end holidays..:)

About today's post, a very traditional cake called "fatt goh" that most of the chinese will like to have during Chinese New Year or maybe on some celebrations. It means "Good Luck in fortune"...and always hope that these cakes will have a nice split on top of after steaming. Somehow, mine (splits) were not as nice as I hope for but they were soft and fluffy as I thought..:)

This cakes have a soft and slightly chewy texture with bananas flavour. Of course besides bananas, you can always replace with some other fruits or even taro (yam).

Here's the recipe...

Starter dough:

60g plain flour

1tsp instant yeast

50ml water

Ingredients:

200g ripen bananas (mashed)

150g plain flour

1/2 tbsp baking powder

120g sugar (reduced)

125ml coconut milk

Method:

~ Combine all ingredients in starter dough, mix well into a rough dough. Leave to ferment for 2 hours.

~ After 2 hours, combine sugar, baking powder, mashed bananas, coconut milk into the starter dough. Mix well.

~ Add in flour and stir well.

~ Place paper cups into fatt goh moulds (I used a muffin tray), fill in batter till 3/4 full.

~ Steam over rapidly boiling water for 20 minutes.

Left over fatt goh can be panfried after dipping in a beaten egg mixture. Just slice them into thin slices and dip into the egg mixture and panfried until brown on both sides. You'll have a crispy fatt goh then..:)

Cheers!!