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The Malay called it Apam Beras, the Chinese called it Huat Kuih @ Fatt Koh, some even called it Apam Eno, however basically they are the same. They are made of rice flour fermented and steam. This kuih meant a lot to the Chinese. It associated with "prosperity". The word "Fatt" carry the meaning of prosperity, and that is why the kuih has to bloom and smile at you.
My children don't really fancy it and I haven't make it before, I used to buy it from the kuih stall but for the sake of curiosity I made my 1st try. This happened accidentally when I bought "tapai" for my vanilla ice cream dessert. Have extra so I experimented it. Well mine doesn't turned out that well. My Fatt Koh is a little bit stingy with it smile. Anyway I'm happy my first attempt work.
Traditionally this kuih took days to ferment,nowadays with all double action baking powder, yeast and Eno it simplifies the work. So lets brighten up your day with the smile of your cute Fatt Koh. Try this short cut recipe :-
INGREDIENTS
1 cup tapai or fremented rice/ 1 cawan tapai
1 cup sugar/ 1 cawan gula
3 cups rice flour/ 3 cawan tepung beras
2 cups warm water/ 2 cawan air suam
1/2 tsp mauripan yeast/ ½ camca besar mauripan
pinch of salt/ sedikit garam
Eno 1/2 packet/Eno ½ peket (blue color Eno)
METHOD
- Arrange Chinese tea cups in steamer wok. Add water to the wok and bring it to a boil. At the same time the tea cups will be heated up by the steam./Panaskan pengukus. Aturkan cawan lompang dan panaskan.
- Blend the fermented rice (tapai) with 2 cups of water, sugar and rice flour. Then pour it into a mixing bowl./Kisar tapai dan 2 cawan air, gula dan tepung beras. Masukan ke dalam bekas pembancuh kuih.
- Sieve the batter with a siever./ Tapis adunan.
- Ferment the batter for 3 hour/ Perap adunan selama 3 jam
- Divide the batter into 4 portion and mix with your favourite colourings./Bahagi adunan kepada 3 bahagian dan masukkan warna kegemaran anda.
- Add in 1 tsp of ENO into each portion of the batter a mixed thoroughly. Do it portion by portion./Masukkan 1 sdt eno pada tiap-tiap bahagian. Kacau rata-rata.
- Pour the batter about 2/3 into a small chinese tea cups./Masukan adunan ke dalam acuan. Jangan penuh memadai 2/3 paras cawan.
- Steam over hot boiling water for 20 minutes. ./Kukus selama 20 minit
- Remove and served with shredded coconut./Sejukkan, keluar dari acuan dan hidang bersama kelapa parut
* If you cannot find "tapai" the ready made fermented rice you make it yourself by fermenting cooked rice with "ragi" sweet yeast biscuit. What you need to do is to place cooked rice in a tupperware. Then sprinkle the pounded sweet yeast biscuit on top of the rice. Close the tupperware and let it ferment for 1 1/2 days under room temperature.
* Jika susah untuk mendapatkan tapai, anda boleh membuat sendiri dengan memerap 1 cawan nasi dengan 1/2 ragi. Masukan semua kedalam bekas dan perap selama 1 1/2 hari)
You must wait for the water to boil before placing the cup mixtures into the steam, and do not open the cover of the steam in between the steaming time or else the Huat Kueh will not have the “Open Mouth” effect./Pastikan air kukusan dan acuan itu panas sebelum masukkan adunan dan jangan sekali-kali membuka penutup kukusan. Kata orang nanti kuih bentat.
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Saya tidak pernah membuatnya kerana bukan merupakan kuih favorite anak-anak, tetapi rugi kalau tidak mempelajarinya. Kebetulan tekak ini teringin nak makan tapai dengan ice-cream vanilla, jadi saya keluar mencari tapai. Lebihan tapai itulah saya gunakkan untuk membuat apam. Saya dapat resipi ini dari net tetapi tidak ingat nama penyumbangnya. Katanya resipi ibunya, jadi saya cuba, alhamdulillah menjadi tapi sayang senyumanya kurang menawan. Tidak begitu mekar seperti mana yang saya harapkan. Insyallah saya akan cuba lagi. Apa pun resipi ini tidak menghampakan. So in future kalau ada tapai lebih jangan bazir, transformkan tapai itu menjadi APAM TEPUNG BERAS.
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