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Malaysian Steamed Rice Cake Recipe

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Savories and Sweets by Keyna Steamed Rice Cake/ Fatt Koh
Savories and Sweets by Keyna Steamed Rice Cake/ Fatt Koh from savoriesandsweets.blogspot.com

Description

Steamed rice cake, also known as 'kuih', is a traditional Malaysian snack that is enjoyed by people of all ages. This soft and fluffy cake is made from rice flour and coconut milk, and has a slightly sweet taste. It is perfect to be eaten on its own, or can be paired with a cup of hot tea or coffee.

Prep Time

The preparation time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

  • 2 cups of rice flour
  • 1 cup of coconut milk
  • 1 cup of water
  • 1/2 cup of sugar
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 1 tsp of vanilla extract
  • 1/4 cup of vegetable oil
  • Red and green food coloring (optional)

Equipment

  • Steamer
  • Mixing bowl
  • Whisk
  • 8-inch square cake pan

Method

  1. In a mixing bowl, whisk together rice flour, sugar, baking powder, and salt.
  2. Add coconut milk, water, vegetable oil, and vanilla extract to the dry ingredients.
  3. Mix well until the batter is smooth.
  4. If you want to add food coloring, divide the batter into two portions and add a few drops of red food coloring to one portion, and green food coloring to the other portion.
  5. Grease an 8-inch square cake pan with vegetable oil.
  6. Pour the batter into the greased cake pan.
  7. Steam the cake for 40 minutes over high heat.
  8. Remove from the steamer and let it cool for a few minutes.
  9. Cut the cake into small pieces and serve.

Notes

  • This recipe can be easily doubled if you want to make a larger cake.
  • Make sure to grease the cake pan well to prevent the cake from sticking to the bottom.
  • If you do not have a steamer, you can use a large pot with a steaming basket or a colander placed over boiling water.

Nutrition Info

  • Calories: 147
  • Carbohydrates: 22g
  • Protein: 2g
  • Fat: 6g
  • Saturated Fat: 5g
  • Sodium: 90mg
  • Potassium: 62mg
  • Fiber: 1g
  • Sugar: 7g
  • Vitamin C: 1mg
  • Calcium: 16mg
  • Iron: 1mg

Recipe Tips

  • Make sure to mix the batter well to avoid lumps.
  • You can use pandan flavoring instead of vanilla extract for a more traditional taste.
  • The cake can be stored in an airtight container in the refrigerator for up to five days.

Enjoy this delicious Malaysian steamed rice cake recipe with your family and friends!


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