Dark Brown Sugar Ma Lai Koh With Yeast Recipes
DARK BROWN SUGAR MA LAI KOH (WITH YEAST)
Steps:
- Line 9-inch (23-cm) bamboo steamer with parchment paper.
- Beat eggs lightly, add in evaporated milk and pandan juice, mix until combined.
- Combine plain flour, dark brown sugar, instant yeast and fine salt in a mixing bowl, mix until combined.
- Add in pandan egg milk mixture gradually while mixing, until a batter is formed.
- Sieve through to have a smooth batter.
- Cover the mixing bowl, set aside at room temperature to proof for 2 hours.
- After proofing for 2 hours...
- Bring the water of steamer to the boil (the amount of water should be enough for 40 minutes of steaming).
- Take out 3-4 tbsps of proofed batter, sieve and mix in baking soda and baking powder, then mix in corn oil until well combined, add to the remaining batter, mix until well blended.
- Pour batter into lined bamboo steamer.
- Steam over medium-high heat for 40 minutes (do not open the steamer before 30 minutes or the cake might collapse).
- Unmould and cool Ma Lai Koh on wire rack.
- Dark Brown Sugar Ma Lai Koh with Yeast is done!
Nutrition Facts : Calories 181 kcal, Carbohydrate 29 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, TransFat 0.02 g, Cholesterol 41 mg, Sodium 211 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 4 g, ServingSize 1 serving
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