Recipes - Chinese

Chinese Steamed Brown Sugar Sponge Cake (Ma Lai Koh)
Ma Lai Koh


A recipe for a light and soft Chinese Steamed Brown Sugar Sponge Cake (Ma Lai Koh). Make this easy and simple yum cha dessert at home. Recipe by Asian Inspirations.
Cooking Time: 30mins - 60mins
Serves:5 to 8
Total time: 60mins - 120mins
Course: Dessert
Cook Method: Steam
Cuisine: Chinese









Ingredients:

5 jumbo eggs
180g coconut sugar / brown sugar
110g oil
130g whole milk
280g all-purpose flour
25g custard powder
2 tsp baking powder
½ tsp baking soda
¼ tsp salt




Steps:
  1. Crack eggs into a large mixing bowl and add sugar. Whisk until light and fluffy. Pour in oil and milk and continue whisking until smooth. Slowly add in flour and custard powder while whisking until smooth batter is formed. Also, gradually add in baking powder, baking soda and salt and whisk until smooth, ensuring there are no lumps. Cover the mixing bowl with cling wrap and allow the batter to rest for at least 30 mins.
  2. Prepare a steamer and bring water to a rolling boil. Place a 9-inch round pan into the steamer for about 3 mins to warm it up. Then, pour the batter into the pan and steam for 40 mins. To check if it’s ready, insert a tooth pick into the centre of the cake and remove it. The tooth pick should come out clean.
  3. Take the cake out from the steamer and set aside to cool down slightly. Serve warm or at room temperature.

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Chinese Steamed Brown Sugar Sponge Cake (Ma Lai Koh)

Chinese Steamed Brown Sugar Sponge Cake (Ma Lai Koh)

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A recipe for a light and soft Chinese Steamed Brown Sugar Sponge Cake (Ma Lai Koh). Make this easy and simple yum cha dessert at home. Recipe by Asian Inspirations.

Cooking Time: 30mins - 60mins
Serves: 5 to 8
Total time: 60mins - 120mins
Marination/Stand time : < 1 hour
Course: Dessert
Cook Method: Steam
Cuisine: Chinese
Ingredients

5 jumbo eggs
180g coconut sugar / brown sugar
110g oil
130g whole milk
280g all-purpose flour
25g custard powder
2 tsp baking powder
½ tsp baking soda
¼ tsp salt

Instructions
  1. Crack eggs into a large mixing bowl and add sugar. Whisk until light and fluffy. Pour in oil and milk and continue whisking until smooth. Slowly add in flour and custard powder while whisking until smooth batter is formed. Also, gradually add in baking powder, baking soda and salt and whisk until smooth, ensuring there are no lumps. Cover the mixing bowl with cling wrap and allow the batter to rest for at least 30 mins.
  2. Prepare a steamer and bring water to a rolling boil. Place a 9-inch round pan into the steamer for about 3 mins to warm it up. Then, pour the batter into the pan and steam for 40 mins. To check if it’s ready, insert a tooth pick into the centre of the cake and remove it. The tooth pick should come out clean.
  3. Take the cake out from the steamer and set aside to cool down slightly. Serve warm or at room temperature.

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