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In a large mixing bowl, mix
All-Purpose Flour (1 2/3 cups)
Instant Dry Yeast (1 Tbsp)
Granulated Sugar (2/3 cup)
. Then, add in lukewarm
Water (3/4 cup)
and mix well.
Cover with cling wrap and set aside to ferment for 12 hours.
After 12 hours, the yeast mixture is ready to be used.
Wash, rinse and knot
Pandan Leaves (to taste)
Granulated Sugar (1 Tbsp)
Palm Sugar (2 cups)
, knotted pandan leaves and
Water (3/4 cup)
in a pot.
Bring to a boil till palm sugar is melted. Stir occasionally.
Then, remove the pandan leaves.
Strain and set aside to cool to room temperature.
In a medium size mixing bowl, mix well sifted
All-Purpose Flour (2 cups)
Baking Powder (1 Tbsp)
Then, add in thick
Coconut Milk (1 cup)
Whisk until well combined. And we're ready to make palm sugar fatt koh.
First, arrange paper cups in bamboo steamer.
In a mixing bowl, add palm sugar syrup and flour mixture into the fermented yeast mixture.
Whisk to mix well, till a thick smooth batter is formed.
Strain batter into a large measuring cup. This makes it easier to pour into cupcake moulds.
Pour strained batter into cupcake moulds, until 3/4 full.
Bring water to a boil in steamer. Place bamboo steamer over the boiling water in steamer.
Cover and steam over HIGH heat, for about 20 minutes.
And we're done! If steamed muffins are done, a toothpick inserted in centre will come out clean.
Remove bamboo steamer from heat.
Then, remove steamed muffins to cool completely on wire rack or serve immediately while hot. Serve and enjoy!
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