FATT KOW

FATT KOW - the white and pink kuih which we kids loved to eat during our younger days could be bought at a street corner along Market Road.
It was a man who sold them and my grandmother would have a cup of soy bean milk and some yiu char kueh after she came ashore from the motor launch.

She would gossip with some of the fellow travellers while standing around to drink her soy bean milk. And the conversation would be warm and cheerful. She would buy some Huat Gor or Fatt Kow for us.

Fatt Gor

發糕

is Cantonese.

But the Foochows call them Wang Gor (because they are steamed in mini bowls.)

Soon she would be on her way, walking towards the pork market to see her favourite butcher.



Brown sugar Fatt Gor Recipe.

Ingredients

• 2 large eggs
  100g soft brown sugar
  130ml water
  150g palm sugar
  2 {pandan} leaves, knotted
  130ml thick coconut milk
  250g low protein flour
  1 tbsp double action baking powder

Method

Combine palm sugar, water and pandan leaves in a saucepan. Bring to a boil to dissolve the sugar. Strain the syrup and leave aside to cool completely. Add in thick coconut milk to mix.

Beat eggs and brown sugar with an electric beater until light and fluffy. Sift in flour and baking powder to mix.

Stir in palm sugar and coconut milk mixture. Blend well with a wooden spoon into a smooth batter.

Arrange small cups in a steamer. Steam for 3-4 minutes. Line the cups with paper cups. Pour enough batter into the paper cups to fill up to 8/10 full.

Steam the fatt koh for 30 minutes over rapid boiling water.

(The Star)