Steamed Traditional Ma Lai Kou - 蒸传统马来糕

Ma Lai Kou is another type of chinese steamed sponge cake commonly served in the dim sum restaurant. There are many version of Ma Lai Kou, some are brownish yet  some are yellowish. The brownish version is the use of brown sugar where as the yellowish version is the use of normal castor sugar. There are also yeasted vs non yeasted version too. The yeasted version is using yeast and will requires numerous hours of proofing before steaming. The effect is a more springy texture in the cake. 

My receipe is a non yeasted version, you should try it out because the effort is really worthwhile!

... Have fun!


~ Steamed Traditional Ma Lai Kou ~ 

Ingredients:
120 g evaporated milk
120 g melted butter
4 eggs
120 g castor / brown sugar or a mixture
50 g condensed milk
1 tsp baking powder
250 g self raising flour
50 g custard powder
1 tsp vanilla powder

Methods:
1. Beat eggs until light and fluffy.
2. Add in sugar gradually and continue to beat the eggs until 2 to 3 times volume, it must be thick and glossy.
3. Add in condensed milk, vanilla powder and melted butter until well combined.
4. Sift 1/3 of baking powder, custard powder and self raising flour into the batter.
5. Add 1/3 evaporated milk and fold in as fast as possible.
6. Perform the same for remaining 2/3 of the ingredients.
7. Steamed over HIGH heat for 30 minutes.
8. Remove the cake immediately while it is still hot.



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