Ma Lai Go Chinese Steamed Cake
User Reviews
4.9
Ma Lai Go Chinese Steamed Cake
Description
This Ma Lai Go Chinese Steamed Cake starts by creating a fluffy mixture of eggs, vegetable oil, and dark brown sugar beaten for several minutes. Evaporated milk and vanilla pudding (custard) powder are incorporated next to add richness and flavor. Cake flour, salt, and baking powder are sifted and gently folded into the batter, which is then allowed to rest for 30 minutes to hydrate the flour and activate leavening agents.
The batter is poured into a lined bamboo steamer basket or greased and floured cake pan. Steaming ensures a moist texture with a delicate crumb unlike oven-baked cakes. The gentle rising and steaming process gives Ma Lai Go its characteristic light yet tender structure and sweet, mildly caramelized flavor profile from the brown sugar.
Serving Ma Lai Go warm or at room temperature pairs well with tea and highlights its soft palate-friendly texture, making it a traditional dim sum dessert or snack.
Ingredients
- 3 egg at room temperature, large
- ¼ cup vegetable oil (60 ml)
- ¾ cup brown sugar 120 g, dark; lightly packed
- 1½ teaspoons vanilla extract (8 ml)
- ⅓ cup evaporated milk (80 ml, at room temp)
- 1½ tablespoons vanilla pudding mix 18 g - we used Bird’s Custard Powder, or custard powder
- 1 cup cake flour (120 g)
- ⅛ teaspoon salt (1 g)
- 3½ teaspoons baking powder (14 g)
- 1 teaspoon butter 5 g, softened, or vegetable shortening, for greasing cake pan if using
- all-purpose flour if using, a dusting, for cake pan
Instructions
- 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 Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 66mg | 22% |
| Sodium | 101mg | 4% |
| Potassium | 275mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 132mg | 13% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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