Buttermilk Fatt Koh

After numerous attempt in making the traditional chinese steamed muffin, I have finally succeeded to make my fatt koh 'smiled'. Fatt koh in chinese, literally translated, means 'prosperity cake'. The Chinese traditionally made these 'prosperity' steamed cake as offering to Heavenly Gods and ancestors and the 'smile' look of the cake is significant to symbolise growth and prosperity for the household.

Personally, I am not into this traditional practice but I just simply want to see my steamed cakes open up, which actually do look as if they are smiling at you. It also gives you the feeling of 'good rising' of the cake, hence better texture of the cake.

For this recipe, I did not use self raising flour, instead I used a left over pancake flour mix. Well, I was lazy to make pancake. On the other hand, I was curious to use pancake flour mix to make steam cake. The preparation was quick and easy. The steamed cakes were really soft and fluffy and taste good too. And eggless! And with goodness of virgin coconut oil and flaxseeds as well as high calcium milk. Instead of brown sugar, I replaced it with agave nectar.



250 gm pancake flour mix (I used Pillsbury brand)
1 tsp double action baking powder
1 tsp ground flaxseed, mixed into 3 tsp water
1 tsp egg replacer powder, mixed into flaxseed mixture
125 ml high calcium milk (I used Anlene)
2 tbsp agave nectar (or 1 tsp of sugar)
1/8 cup virgin coconut oil (you can use butter for better taste)

Blend all ingredients into a smooth batter. Pour onto muffin moulds or paper cups and steam for about 15 mins on high heat.