Fatt koh (new year rice cakes)

Ingredients

Fermenting yeast:

• 100 gm cooked rice (cooled)
• 1/2 tablespoon ragi (chinese yeast ball pound into powder)
• 1 teaspoon sugar
• 1/2 - 1 tablespoon water
• 400 g rice flour (about 1 bag minus 3 teaspoons )
• 175 grams sugar (1 cup minus 2-3 teaspoons)
• 415 ml water
• 90 g fermented yeast (about 4 big full tablespoons)
• 4-5 blades of pandan leaves (tie into knots)
• pinch of salt
• 1 teaspoon baking powder

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Preparation

• Fermenting yeast:
  Mix everything together and let it ferment for 3 days. The rice should be soften by then. It will last a long time and you can use it any time after. This way you don't have to wait for the fermented yeast when you need it right away.
• Boil the water and add in the sugar, salt and pandan leaves. Boil until all sugar melted. Remove the pandan leaves and let the sugar water cool.
• Take some of the sugar water and blend with the 90 grams of fermented yeast. Then mix with flour and the rest of the sugar water. Mix well and then cover and leave at a warm area to ferment overnight or 10 hrs. After 8-10 hrs the mixture should bubble up and light.
• Stir the mixture and then add in the baking powder. If you want to make different color then divide it into 4 parts. 60% for white since it will be used as the base. Then you can divide the other 3 equally. Let the mixture sit for another 15 minutes.
• Heat the water for steaming. When the water is ready then you can place cupcakes paper into your molds. Now pour the base in first, at least 80% full and then add the other 3 colour on top. The molds should be 90% -100% full.
• Steam over high heat for 15-20 minutes depending how large your mold is. Do not open when steaming.