Recipe from:Y3K Cookbooks Vol.14
Ingredients for starter dough:
240g cold, white rice
1 1/2 tbsps wine yeast (pounded)
1/2 tbsp caster sugar
Material & utensil needed:
8 small paper cups
8 koh moulds
(boiled together until sugar has dissolved, discard leaves, leave solution to cool)
140g caster sugar
2 blades pandan leaves
300g rice flour
1/2 tbsp Eno fruit salt (plain)
Dash of red, yellow, green colouring
1. Combine white rice, wine yeast, sugar in a clean container. If mixture is too dry, drizzle in a little water. Cover and let it ferment for three days in a cool area.
2. Scale out 80 grams of no.(1) after the fermentation period. Set aside.
3. Pour cooled solution of ingredient (A) into ingredient (B) from a height. Stir-well and add into no.(2). Mix well, strain mixture into a big basin and cover. Leave it to ferment for twelve hours.
4. Mix no.(3) with Eno fruit salt. Divide mixture into three rice bowls. Colour each part with a colour given, leaving the remaining mixture in the basin a natural colour. Pour this natural coloured mixture into the base of small moulds lined with paper cups. Spoon each coloured mixture into paper cups. (You get colourful fatt koh)
5. Arrange in a steamer, steam over high heat for 15 minutes. Check with a skewer should. Once inserted, skewer should come out clean with no bits clinging. (If you are using big moulds the steaming time is different).