Sunday, December 5, 2010

Sweet Potato Fatt Goh with Japanese Black Beans

This is really a long overdue post. I believe I made this close to a month back. But it is not surprising since last month was again a busy month for me. Actually, this is an all original HoneyBeeSweets recipe, something that was created out of inspiration from the local eateries here in Singapore; Sweet Potato Fatt Goh with Japanese Black Beans. Well I happened to be at Bugis Junction the other day and was walking around it's food court area. There was this store that was selling fatt goh, pretty special ones mind you, but I can't remember the name of the store. :P Anyway, I got really inspired after seeing these pretty steamed cakes and vowed to try making something similar at home. So here it is:
Frankly speaking, I cannot remember the variety of flavors that was selling at the store there. So I just came up with my own version, and it turned out great! ;)) Any interested bakers out there can try this recipe, but since this is my first time making this, I can't guarantee that you will have similar results, heehee. But should be alright. :))

Ingredients for Sweet Potato Fatt Goh with Japanese Black Beans: (makes 12 muffin size)
200g steamed sweet potato (preferably Japanese)

400g plain flour
225g caster sugar
3 tsp baking powder

1 tsp salt

225ml evaporated milk
2 large eggs

60ml vegetable oil

1 can Japanese black beans (you can substitute with Azuki red beans)

  • While the steamed sweet potato are still warm, cut into large chunks and place in the blender along with the caster sugar, eggs, corn oil and evaporated milk. Blend at medium speed till smooth.
  • Prepare the steamer at medium high heat.
  • In a mixing bowl, add flour, baking powder and salt. Pour the blended mixture into the flour mixture and mix well.
  • Scoop the batter into paper lined steamer cups to 3/4 full. Place about 4 to 5 black beans on top and transfer the cups into the steamer .
  • Steam for a good 10 to 12 minutes till the tester comes out clean. Remove from steamer and let cool on the rack before serving.

The texture of the Sweet Potato Fatt Goh is fluffy and light..much to my preference. The black beans gives a slight salty, sweet flavor to the cakes, a pretty nice combo. In case you are wondering, I got the Japanese black beans from comes in a small purple can. ;)
If you do try this out, let me know how it turns out for you. ;) Also note that you can replace the evaporated milk with full cream milk, the taste should not differ much. Anyway, hope you all will like this recipe. ;)) This is definitely a healthier breakfast compared to your usual stored bought fried food don't you agree? :)
Before I finish off this post, I want to share a nice news. I got a pleasant surprise when I was doing my usual blog visiting yesterday. I got 2 new awards! All thanks to dear Kristy from My Little Space for passing these lovely awards to me. ;) Very nice of Kristy to think of me. She's is such a versatile and dynamic cook with loads of yummy recipes. So do go visit her blog when you get the chance. Guarantee there won't be a dull moment browsing through her recipes. :)
Besides being honored in receiving these awards, I am also much motivated to be a better food blogger for my dear readers. Thank you all for the support! Will try my best to post more delicious and unique recipes for all to share.

Have a great week ahead all!


lena said...

hey bee, this looks really soft and light..just as whatyou the colour too. btw, how many pieces can you get fr your rcipe? if i make this, i'll sure let you know the results..and congrats on your award..well deserved!!

WendyinKK said...

I tried a very similiar recipe today from Aunty Yochana, for pumpkin ones.
I think sweet potato ones are softer than pumpkin ones, and I love how fluffy yours look.

Jo said...

I would so love to try a fatt goh soon ..... hopefully soon that is.

My Asian Kitchen said...

hmmm...good idea using fresh sweet potato for fatt koh!! I must try your recipe soon! if I'm success making your fatt koh I will teach my mom this method.She making fatt koh every 1st and 15th lunar calender for praying..thanks for sharing..

ReeseKitchen said...

Hi, we are just talking about "Fatt Gao" with my mum. Then she just told me she did the sweet potatoes one, and told me how nice it was. And now you have it here..haha! Lovely one.

Angie's Recipes said...

Super soft and smooth texture!

My Little Space said...

Bee, you deserved the awards! Hopefully, this will make your day a little easier. ^_^ I am all over the place for the past couple of days. Hopefully, will be back in shape soon. So that I can start visiting everyone! Btw, this is the only Fatt Koh recipe I have yet tried. I'll definitely give it a try soon. Must practise first. Chinese New Year is coming SOOOOON. LOL! hehe....
Good night,

Anonymous said...

wowww, ur cakes really "huat"! I've never made fatt koh before, this sounds like a good place to start!

Sanjeeta kk said...

Wow! A recipe I have never tried and calls for a try soon. Hope I get all the ingredients mentioned.Lovely texture and color for these gorgeous dish.

pigpigscorner said...

Looks so fluffy! Jap black beans? I've never seen those before.

DG said...

I am so attractive to your Fatt Goh :) Looks so soft & fluffy ... Thanks for sharing this recipe :)

Bakericious said...

Bee, congrats for the awards! the fatt koh indeed looks soft and moist, looks good.

Unknown said...

Looks so fluffy and I am quite amazed that the black beans did not sink to the bottom! Would love to try your recipe soon :)

Unknown said...

My son loves black bean very much, wonder if he will support me if I make some for him... hmmmm...

Honey Bee Sweets said...

@lena: This recipe will make 12 muffin size fatt gohs. Yes yes, let me know when you make it and be sure to tell me whether you like it. :) Thanks so much!

@Wendy: Yes, the pumpkin one, I tried that one before:
It's not bad, but I prefer the one I just made. Because I find the coconut milk too over powering in the pumpkin version.

@Jo: Hope you get to try this out soon...looking forward to your post. :)

Honey Bee Sweets said...

@Lesley: Thanks for dropping by! Hope you and your mum will try this out. :) Wow, your mum make fatt goh twice a month, hope she will like this recipe. ;)

@Reese: Is it! Good lah, with your mum's justification, I am sure you will like this one too. ;)

Thanks Angie!

Honey Bee Sweets said...

@Kristy: Thanks so much for passing the award to me. :)) Ohh you sound real busy...hope to see you posting something soon. You are right! CNY is only a month away!

@crustabakes: Hope you will like this recipe. :) Looking forward to seeing your post. :)

Thanks so much Sanjeeta kk! I hope you will like this recipe. :)

Honey Bee Sweets said...

@Ann: Thanks so much! I got the Jap black beans from Daiso (the $2) store here in Singapore. Perhaps you can try Japanese grocery store at where you stay. :)

Thanks DG! Glad that you like the looks of the fatt goh. :) Hope you will try it out too.

@Jess: Thanks! Glad that you are back and "about"! Miss you around here in the blog sphere. :)

Honey Bee Sweets said...

Hi Weng! Welcome to my blog! :)I place the black beans on the batter right before steaming the batter. Yes, it is a nice recipe, do try and let me know. ;)

@neyeeloh: Hahaha, I bet he will!

tigerfish said...

I thought they were big fat raisins but no...they are healthy black beans :)

Anonymous said...

Hi I'm baking the fatt gou nw.will post the outcome once ok.Im making for my praying tomorrow.