Ma Lai Koe Chinese Steamed Sponge Cake Recipes

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MA LAI GO CHINESE STEAMED CAKE



Ma Lai Go Chinese Steamed Cake image

Ma Lai Go Chinese Steamed Cake is a fluffy brown sugar sponge cake typically found on dim sum carts in Southern China and Hong Kong-the few places where you'll find it done right.

Provided by Bill

Categories     Dim Sum

Time 1h35m

Number Of Ingredients 11

3 large eggs (at room temperature)
¼ cup vegetable oil ((60 ml))
¾ cup lightly packed dark brown sugar ((120 g))
1½ teaspoons vanilla extract ((8 ml))
⅓ cup evaporated milk ((80 ml, at room temp))
1½ tablespoons vanilla pudding mix / custard powder ((18 g - we used Bird's Custard Powder))
1 cup cake flour ((120 g))
⅛ teaspoon salt ((1 g))
3½ teaspoons baking powder ((14 g))
1 teaspoon softened butter or vegetable shortening for greasing cake pan, if using ((5 g))
A dusting of all purpose flour for cake pan (if using)

Steps:

  • Add 3 large eggs, ¼ cup vegetable oil, and ¾ cup lightly packed dark brown sugar to a mixing bowl. Use an electric mixer, and beat on high for 5 minutes until well-combined and fluffy.
  • Scrape the bottom of the bowl and add 1½ teaspoons vanilla extract, ⅓ cup evaporated milk, and 1½ tablespoons custard powder. Beat for 1 minute.
  • Sift 1 cup cake flour, ⅛ teaspoon salt, and 3½ teaspoons baking powder. Fold into the batter gently until incorporated. Try to break up any large lumps, but don't overwork the batter--some smaller lumps are okay!
  • Let the batter sit for 30 minutes. The dry ingredients absorb, and the baking powder has a chance to do its thing. While the batter is resting, line a 9 inch bamboo steamer basket with parchment paper. You can also use a 9 inch cake pan greased with vegetable shortening or butter and lightly coated with all-purpose flour. Lightly buttering and flouring the metal cake pan is important step, even if it is non-stick!
  • Gently stir the batter again in a folding motion-just enough to ensure the batter is mixed uniformly, but not too much since air pockets have already started to form in the batter. You will also see that the batter has thickened and most lumps have disappeared.
  • Pour the batter into the bamboo steamer basket lined with parchment paper or your prepared cake pan. Let the batter sit and settle for another 10 minutes while you heat up your steamer.
  • Place the Ma Lai Go into your steamer setup of choice, and steam on medium high heat-for 30 minutes if using a bamboo steamer, and 35 minutes if using a metal cake pan. To find out if the cake is done, insert a toothpick in the center of the cake. If it come out clean, then it's done. Transfer to a baking rack and slice once cooled slightly.

Nutrition Facts : Calories 250 kcal, Carbohydrate 36 g, Protein 5 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 66 mg, Sodium 101 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

MA LAI KOE (CHINESE STEAMED SPONGE CAKE)



Ma Lai Koe (Chinese Steamed Sponge Cake) image

Make and share this Ma Lai Koe (Chinese Steamed Sponge Cake) recipe from Food.com.

Provided by Happy_Housewife

Categories     Dessert

Time 50m

Yield 1 cake, 4-6 serving(s)

Number Of Ingredients 10

125 g high-protein flour
90 g plain flour
1 tablespoon custard powder
225 g brown sugar
125 g melted butter
3/4 teaspoon vanilla essence
3/4 teaspoon molasses
3 eggs
180 -190 ml evaporated milk
1 1/2 tablespoons baking powder

Steps:

  • Sift flours and custard powder into a large mixing bowl. Stir in sugar; mix. Add melted butter, essence, treacle and milk. Beat in eggs and use a hand whisk to mix until mixture is smooth.
  • Sift in baking powder to combine. Pour batter into a lightly greased 20-22cm round cake tin.
  • Put into a steamer and steam over rapid boiling water on high heat for 30-35 minutes or until cooked through.
  • Remove steamed sponge from the steamer and set aside to cool completely before cutting into pieces.

Nutrition Facts : Calories 665, Fat 32.8, SaturatedFat 19.4, Cholesterol 239.3, Sodium 713.7, Carbohydrate 83.6, Fiber 0.8, Sugar 55.3, Protein 11.2

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