Fat Goh
Chinese New Year is one of my favorite times of year—a chance to gather with friends and family to celebrate and reflect—and eat! One of my favorites to eat since childhood is Fat Goh (or Fah Gao), also known as Chinese Prosperity Cakes—they’re little steamed cupcakes that have a signature crack across the top which resembles a flower with a light tender chew thanks to rice flour.
There are many variations of this cake—and while oftentimes water is added, I’ve given them a fun twist and have used Califia Farms Organic Coconutmilk for a bit of richness along with matcha and natural red food coloring (all plant-based!) to give them extra flair. They’re so festive—and delicious—and are the perfect way to celebrate the Lunar New Year. It’s not traditional but I’ve given them a little more razzle-dazzle with some gold sanding sugar.
They have a touch of sweetness to promise a sweet new year. And with USDA-certified Organic Califia Farms Coconutmilk, that’s made with no gums or oils, you’re eating just the good stuff—the perfect mindful way to start the Lunar New Year. Gung hey fat choy!
Note: Depending on the size of your steamer basket, it’s preferable use individual cupcake molds (as opposed to 6 or 8 cup muffin pans) as they’ll fit easily into the steamer basket.
Makes 8
INGREDIENTS
1½ cups Califia Farms Organic Coconutmilk
⅓ cup sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
1¼ cups plant-based pancake mix (such as Bisquick)
1 cup cake flour
½ cup glutinous rice flour
2 to 3 drops natural red dye
½ teaspoon matcha powder (see note)
Vegetable oil, for greasing
Gold sanding sugar (optional)
METHOD
Arrange a steamer basket that fits snugly atop a pot that can hold at least 3” of water without touching the steamer basket and place on the stove. Turn stove on to high heat and bring water to a gentle boil.
In a bowl or measuring cup, add Califia Farms Organic Coconutmilk, sugar, vanilla extract and coconut extract and whisk until sugar is dissolved.
To a large bowl, sift in pancake mix, cake flour and glutinous rice flour. Add wet ingredients and stir until just combined and smooth (a few lumps are ok) and is slightly thicker than pancake batter.
To two small bowls, scoop out ¼ cup of the batter into each bowl. To the first bowl, add ½ teaspoon matcha powder and stir until combined. To the second bowl add 2 to 3 drops of red dye and stir until combined.
Lightly grease cupcake tins. Pour the plain batter into each tin to about 90% full (it’s easier to pour the batter in a large measuring cup with a spout to do this). Top half the tins with a generous teaspoon of matcha-dyed batter. Use a toothpick or chopstick to gently swirl the batters in a circular motion 3 to 4 times. Then use the toothpick to draw a cross in the top of the batter (this will help with the cracking/flower look on the Fat Goh tops).
Repeat the same process to the remaining tins with the red dyed batter.
Arrange on the steamer basket, leaving 1” of space between each tin (you’ll have to steam in batches if necessary). Cover and steam for 20 minutes. Carefully remove steamer basket from the water, remove cover and let sit for 5 minutes. Use a paring knife to run around the inside edge to release and pop them out. Sprinkle with sanding sugar (if using). Continue to cool for 5 and serve warm or at room temperature.
Note: Ceremonial matcha has the brightest green color so it’s preferable to use for this recipe.