step 1
In a large mixing bowl, mix All-Purpose Flour (1 2/3 cups), Instant Dry Yeast (1 Tbsp), and Granulated Sugar (2/3 cup). Then, add in Water (3/4 cup) and mix well.
step 2
Cover with cling wrap and set aside to ferment for 12 hours.
step 3
After 12 hours, the yeast mixture is ready to be used.
step 4
Wash, rinse, and knot Pandan Leaves (to taste).
step 5
Put Granulated Sugar (1 Tbsp), Palm Sugar (2 cups), knotted pandan leaves, and Water (3/4 cup) in a pot.
step 6
Bring to a boil till the palm sugar is melted. Stir occasionally.
step 7
Then, remove the pandan leaves.
step 8
Strain and set aside to cool to room temperature.
step 9
In a medium-size mixing bowl, mix All-Purpose Flour (2 cups) and Baking Powder (1 Tbsp).
step 10
Then, add in Full-Fat Coconut Milk (1 cup).
step 11
Whisk till well combined. And we're ready to make palm sugar fatt koh.
step 12
First, arrange paper cups in bamboo steamer.
step 13
In a mixing bowl, add palm sugar syrup and flour mixture into the fermented yeast mixture.
step 14
Whisk to mix well, until a thick smooth batter is formed.
step 15
Strain batter into a large measuring cup. This makes it easier to pour into cupcake moulds.
step 16
Pour strained batter into cupcake moulds, until 3/4 full.
step 17
Bring water to a boil in a steamer. Place bamboo steamer over the boiling water in the steamer.
step 18
Cover and steam over high heat, for about 20 minutes.
step 19
And we're done! If steamed muffins are done, a toothpick inserted in the center will come out clean.
step 20
Remove bamboo steamer from heat.
step 21
Then, remove steamed muffins to cool completely on a wire rack or serve immediately while hot. As always, enjoy!
