![]() In a separate bowl, sift cake flour, custard powder, milk powder, baking powder, baking soda and salt together and set aside.ĥ. Meanwhile, place a steaming rack in a deep wok or pot and fill it with water to about an inch below the bottom of the cake tin and boil over medium-high heat.Ĥ. Set aside to cool down, around 15 minutes.ģ. Combine brown and white sugars with evaporated milk in a bowl and place it over a half-filled pot of simmering water. Do not use too much oil or the cake will not rise well.Ģ. If you are using a tin with a removable base, wrap the outside of the tin with aluminum foil, covering the underside and coming all the way to the top to prevent water from seeping in. Line the base of a 6-inch round cake tin with parchment paper. I don’t like my ma lai gao to be chewy.ġ. And now, she wants to eat ma lai gao for breakfast every day.” She adds: “Some recipes are too sweet or the cake tastes jelak after a while, but not this one. The first time I made ma lai gao, she wiped it out before I could take any photos. “I will never get tired of it,” exclaims the mother-of-two, adding that she used to eat it all the time in Singapore. Interestingly, CNN named it Hongkong’s national cake. ![]() Apparently, they coined the moniker “ma lai gao”, too. Cantonese chefs later took the cake to Hongkong and altered it further by removing the pandan leaves and more. But the Malaysians replaced the milk with coconut milk, added pandan leaves and steamed instead of baked them. Story has it that the cake was originally a Malaysian adaptation of the sponge cakes the British brought to Malaya. Preparation is not difficult at all though ingredients is slightly more than the traditional Kuey Neng Ko but the concept of preparation is basically the same, beat eggs to light and pale, fold in flour and steamed.Ma lai gao, which means Malay cake in Cantonese, is moist, airy, lightly sweet, and infused with a deliciously light caramel flavour. This means that you can steam it immediately after you prepared the batter. What I am sharing today is using the castor sugar and non yeasted version. The effect is a more springy texture in the cake. The yeasted version is using yeast and will requires numerous hours of proofing before steaming. The brownish version is the use of brown sugar where as the yellowish version is the use of normal castor sugar. There are many version of Ma La Gao, some are brownish yet some are yellowish. As a result of these, it become moister and amore aromatic. Because of the inclusion of these few ingredients, its texture and fragrance differ rather significantly from the traditional Kuey Neng Ko used for praying ceremonies. What differentiates it from the traditional Kuey Neng Ko or Jidangao is that the use of custard powder, melted butter or other cooking oil, milk (evaporated or fresh milk). As to why the name is used is rather unsure and I can’t think of any direct relationship of this cake with our Malay brothers. ![]() The name Mala in effect is literally translated as “Malay”. In fact, it is a variant from the traditional steamed sponge cake, Jidangao (鸡蛋糕). Ma la Gao or Ma Lai Gao(马来糕)is another type of Chinese Steamed sponge cake commonly served in the dim sum restaurant. It had a finer texture than the first recipe. These Ma La Gao was prepared on 17-8-2014 as a gift to relatives and kids breakfast. Please scroll down towards the end for an updated recipe and images. ![]()
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