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!!

Gula Melaka Fatt Goh

Hi there! How's everyone doing? Me....good! Got myself some recipe books last 2 days.
Here's something I'll like to share with you from one of my new collections. Somehow, some changes have been made to this recipe, hope eveyone will like it..:)

Here's my lovely babies.......;p

Ingredients: (makes 12)
(A)
1 egg
125g castor sugar
300g plain flour
1 tsp Double Action baking powder
180ml water

(B)
3 tbsps Gula melaka (cooked the gula melaka with some pandan leaves to get thick syrup)

(C)
1 tbsp Instant yeast
1 tbsp sugar
60ml water

Method:
~ Mix ingredients (C) together and rest for 10 minutes for fermentation.
~ Whisk egg and sugar till creamy (with mixer)
~ Add water and mix well slowly (by hand)
~ Add in flour and baking powder gradually and mix well.
~ Add in ingredient (C), stir well until become smooth batter.
~ Divide batter into 2 portions evenly. Mix a portion with ingredient (B)
~ Prepare the greased "Fatt Goh" cups, preheat in the steamer for 5 minutes before add in the batter.
~ Remove the cups from steamer, spoon in gula melaka batter then follow by original flavour batter, form a marble texture with stirring with chopsticks.
~ Steam in preheated steamer at high heat for 20-25 minutes.

** The gula melaka can be replaced with other flavours as desire. ( eg: pandan, chocolate..etc.)

** And also do use a deeper mould to steam so that the cakes may "smile" nicely after steaming. Too shallow and wide mould won't give you the texture (top- split) because they'll have too much space to spread side ways. (Mine was not all smiling nicely, guess I have to go get some proper mould...;p)

The texture? Its soft and fluffy. Really good! Note there's no coconut milk added, and yet the cakes still can bring out the taste of gula melaka. I can say this is quite healthy (but ignore the sugar & yeast..haha!)



I'm quite happy with the result actually. And its all gone by now...:)..CHEERS!!