Post by SeaDragon on Dec 29, 2017 16:14:05 GMT 10
Xiao Fa Gao 小发糕
Recipes from Kitchen Notes on Fenying's radio program, Tuesday, November 14, 2006
Ingredients:
250g self-raising flour (sifted)
200-230g brown sugar
220-230g coconut milk (from ½ coconut, mixed with 100g water, squeezed out coconut milk)
Method:
1. Mix self-raising flour & brown sugar into a mixing bowl.
2. Add in coconut milk and mix until well-combined (if the batter is too thick, add a little more coconut milk).
3. Line aluminum cups with paper cups.
4. Pour batter into cup till 80-90% full, steam over high heat for 15 minutes.
Sweet Potato Fa Gao 蕃薯发糕
Yeast Starter:
15g sugar
5g yeast
30g warm water
65g plain flour
5g double-acting baking powder
5g shortening
1. In a bowl, mix sugar and yeast, add warm water and stir to mix. Set aside for 10 minutes.
2. When the yeast mixture is frothing, add flour, baking powder and shortening, mix well. Cover with teatowel, and let it prove for 5 hours.
While the starter is proving, prepare the following:
Sift:
125g plain flour
5g double-acting baking powder
Cook over low heat, stirring, until sugar dissolves (don't let it boil), then remove from heat, cool, and strain:
100g thick coconut milk
170g palm sugar (chopped)
4 pandan leaves
200g sweet potatoes without skin (slice thinly, steam until soft, then mash)
After 5 hours when the starter is ready:
1. Put sifted flour and baking powder in a metal mixing bowl.
2. Add cooled coconut milk mixture and mix well.
3. Add starter and mix well.
4. Finally add in mashed sweet potato, and mix well.
5. Put mixture into paper cups that are sitting in aluminium cups (or muffin tins), leave to sit for 15 min.
6. Steam over high heat for 20 min.