In a large mixing bowl, mix All-Purpose Flour (200 gram), Instant Dry Yeast (1 tablespoon) and Granulated Sugar (140 gram). Then, add in 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).
Put Granulated Sugar (1 tablespoon), Palm Sugar (250 gram), knotted pandan leaves and Water (3/4 cup) in a pot.
Bring to a boil till the 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 All-Purpose Flour (250 gram) and Baking Powder (3 teaspoon).
Then, add in Coconut Milk (1 cup).
Whisk till 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, until 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 center will come out clean.
Remove bamboo steamer from heat.
Then, remove steamed muffins to cool completely on wire rack or serve immediately while hot. As always, ENJOY!