As Chinese wisdom goes, making – and eating – these little quick-rise cakes will help jump start your year and your wealth.

KEI CHI AND DRIED LONGAN FATT KOH

1¼ tsp instant dried yeast
40g caster sugar
150ml water
170g pau flour
1 tsp double-action baking powder
70g caster sugar
1/2 tsp salt
55g corn oil
10g kei chi (goji berry)
25g dried longan, diced

To prepare batter Combine yeast, sugar and water in a mixing bowl. Stir to mix, then cover with a dry tea towel and set aside to prove for 20 to 25 minutes.

Add in pau flour, double-­action baking powder, sugar, and salt. Mix well and stir in the corn oil.

Cover with cling film and set aside to proof for 30 to 40 minutes.

Add in kei chi and dried longan. Stir to mix well.

To cook

Prepare steamer. Heat up some Chinese tea cups in the steamer. Then spoon the batter into heated tea cups up to 90% full.

Lightly coat a small knife with corn oil then with sugar. Use the knife to make a slit through the batter in the shape of a cross (“X”) – this will help the top of the cake to crack up into a “smiley face”.

Steam the cakes over rapidly boiling water on high heat for 15 to 20 minutes, or until they are well risen.

Remove from steamer and unmould the cakes when cooled.


Delightful fatt koh

Delightful fatt koh

DELIGHTFUL FATT KOH

180g rice flour
60g plain flour
125g caster sugar
180ml water
2 tsp instant dried yeast
2 tsp double-action baking powder
50ml water
few drops pink food colouring
caster sugar for sprinkling

To prepare batter

Combine the rice flour, plain flour, sugar and water in a saucepan. Stir until evenly mixed. Cook over low heat until mixture thickens but do not bring to boil. Remove from heat and set aside for 10-15 minutes to cool slightly.

In a small bowl, combine the instant dried yeast and double-action baking powder with the water. Mix well and add to the cooked batter. Stir, and cover with a dry kitchen towel. Set aside to prove for 30 minutes.

Using a ladle, remove a scoop of batter to a small mixing bowl. Stir the pink colouring into this.

To cook

Prepare steamer. Heat up some Chinese tea cups in the steamer. Spoon plain batter into the heated cups and add a spoonful of the pink batter on top. Sprinkle the sugar over, forming a cross (“X”) – this will help the top of the cake to crack up into a “smiley face”.

Steam the cakes over rapidly boiling water on high heat for about 15 to 20 minutes, or until well risen.

Remove from steamer and unmould the cakes when they are cool enough to handle.


Coffee fatt koh

Coffee fatt koh

COFFEE FATT KOH

1 tbsp instant dried yeast
1 tbsp caster sugar
1 tbsp plain flour
60ml water
135g caster sugar
200ml water
150g rice flour
150g plain flour
1 tsp baking powder
1 tbsp 3-in-1 coffee mix
1/8 tsp coffee emulco
caster sugar for sprinkling

To prepare batter Combine instant yeast, sugar, plain flour and water in a small bowl. Stir well then cover with cling film and set aside to proof for 5 to 10 minutes, or until it starts to ferment and foam.

In another clean mixing bowl, combine the sugar and water. Stir until sugar dissolves then add in rice flour, plain flour and baking powder. Stir to mix well. Pour in the fermented yeast mixture and mix evenly into a smooth batter.

Using a ladle, remove a scoop of batter to a small mixing bowl. Stir in the 3-in-1 coffee mix and coffee emulco. Mix evenly.

To cook

Prepare steamer. Heat up some Chinese tea cups in the steamer. Fill the cups 2/3 full with plain batter. Top with the coffee-­flavoured batter until 90% full.

Use a skewer or chopstick to stir the batter to create a marbled effect.

Sprinkle the sugar over, forming a cross (“X”) – this will help the top of the cake to crack up into a “smiley face”.

Steam the cakes over rapidly boiling water on high heat for about 15 to 20 minutes, or until well risen. Remove from steamer and unmould the cakes when they are cool enough to handle.