After my success in making the smiling Bao, I am very happy and I read and saw the recipe was almost similar to making the Sweet potato Fatt Kou. Both recipes using Ammonia and very little water. Infact I think both recipes can be interchange readily. The only different is Fatt Kou is without the Bao fillings.
Make about 14 fatt Kou(s)
Ingredients
(A):
· 120g water-lily flour
· 2 tsp instant yeast
· 1 tsp double action baking powder
· 25g castor sugar
· 1 tbsp shortening
· 55ml water
(B):
· 200g steamed sweet potato (orange type), finely mashed
(C):
· 130g water-lily f1our
· 2 tsp double action baking powder
· 110g sugar
· 1/4 tsp ammonia
Method
1. Mix ingredients (A) well and leave in an airtight container to ferment for five hours. This is the starter dough.
2. Sieve the flour and double action baking powder (C) into a large mixing bowl. Add in sugar and ammonia. Mix in the starter dough and blend well. Add in ingredients (B) and knead well to form a soft dough.
3. Divide into 3 portions. Add a few drops of food coloring to each portion and knead till color is evenly spread out.
4. Make into small balls and put into paper cups. Place the paper cups into small metal cups. Leave aside for 15-20 minutes to rise.
5. Steam the dough for 15-25 minutes over high heat.
For more info please visit my website Sweet Potato Fatt Kou
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