Originally posted September 24, 2015

Puto/Fatt Koh/Kue Mangkok (Rice Flour Cakes)

Puto/Fatt Koh/Kue Mangkok (Rice Flour Cakes) by Sarah Xiong

Use my fermented rice wine recipe mixed with equal parts rice flour as the starter: http://www.cookooree.com/u/sarah-kurniawan/recipes/fermented-rice-wine Once you make fatt koh once, don't wash the container you started in. Just add more flour, water and sugar. The residual batter should have enough starter to do this again.


  • 100g rice flour
  • 100g coconut water, no added sugar
  • 40g sugar
  • 10g fermented rice starter, or pinch rice yeast
  • 1/2 tsp baking powder
  • food coloring, cheese
12 mini muffins


Mix all ingredients but baking powder in a container. Set overnight on counter. In the morning add baking powder. Place in a steamer. Steam for 15 minutes. If desired add a slice of cheese on top and put in the steam for another minute.



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