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...
60g plain flour
1tsp instant yeast
200g ripen bananas (mashed)
150g plain flour
1/2 tbsp baking powder
120g sugar (reduced)
125ml coconut milk
~ 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..:)