Ma Lai Go Steamed Chinese Sponge Cake Recipes

MA LAI GAO (馬拉糕)

Steps:

• Combine plain flour, cake flour, and custard powder, in a mixing bowl, and mix well with a wooden spoon. Sift the flour mixture once, and set aside. In a separate mixing bowl, combine the brown sugar and white sugar, mix well, and set aside.
• Using an electric mixer fitted with a whisk attachment, whisk eggs on high speed (speed 4 to 5 on my Kitchen Aid mixer) for 15 to 20 seconds. While whisking, gradually add in the combined sugars, in a steady, continuous stream. Continue to whisk until the egg mixture turns pale in colour, thickens, and triples in volume (ribbon stage - see Recipe Notes below), about 5 to 6 minutes.
• Sift the flour mixture a second time. Divide the flour mixture into 3 portions. Fold the flour mixture, one portion at a time, into the egg mixture, using a light and quick hand. Cover the batter with a dry tea cloth, and set aside to rest for 1-2 hours.
• Meanwhile, prepare the bamboo steamer. Line the base and sides of a 10-inch bamboo steamer with greaseproof paper. When batter has sufficiently rested, prepare enough water (for at least 30 minutes of steaming) in a deep pot and bring to boil, over high heat.
• In a small bowl, combine evaporated milk, honey, baking powder, and baking soda. Fold into the batter until well incorporated. Lastly, add the oil, and gently fold into the batter, until well combined.
• Pour the batter into the prepared bamboo steamer, cover with bamboo lid, set it stably over the pot of boiling water, and steam for 30 minutes, or until a bamboo skewer inserted into the centre of the cake, emerges free of sticky batter. Slice as desired, and serve immediately.

MA LAI GO CHINESE STEAMED CAKE

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.

MA LAI GAO (CHINESE STEAMED SPONGE CAKE)

Steps:

• For the cake batter:
• Heat up the rice milk in small pot, add in the coconut sugar, vegan butter, maple syrup and vanilla extract. Mix and combine well until the coconut sugar has melted completely. Set aside to cool.
• Sift and combine all the dry ingredients and mix well in a large bowl.
• In another large bowl, beat eggs with a hand mixer or stand mixer on high speed until pale and fluffy.
• Add in the rice milk mixture from step 1. Continue to whisk and mix on high speed until light and fluffy and the mixture looks creamy.
• Then add in the mixed dry ingredients in step 2 gradually, 1/3 at a time. Whisk and combine well with a hand mixer or stand mixer on medium speed. Once you have added all the mixed dry ingredients, whisk on high speed until you get a smooth texture.
• For steaming the sponge cake:
• Lightly grease the whole cake pan with some vegan butter.
• Line the bottom and sides of the cake pan with baking paper. Lightly grease the baking paper with some vegan butter as well.
• Pour the cake batter into the cake pan. Then tap the cake pan on the benchtop counter a few times to even the batter and remove large bubbles. Rest for 30 minutes.
• Cover the cake pan with aluminium foil by making the top around 2 inches higher than the sides (Dome shape) and secure the sides to the cake pan. This is important to prevent cake batter from touching the foil when rising. And to avoid uneven cake surface from water vapour during steaming.
• Heat up a large wok with a steaming rack and fill with 2/3 water and bring to a rolling boil. Ensure that there is enough water for the whole steaming process.
• Place the cake pan on top of the steaming rack and cover with lid and steam on medium high heat for 50 minutes or until bamboo stick comes out clean.
• Let the cake rest for 10 minutes before removing from cake pan. Slice into 12 pieces and serve. Best served hot or warm.
• To reheat, place each cake slices into the microwave for 40 seconds. If cake has be in the refrigerator, heat up each cake slices for 1 minute in the microwave.

ROSE GINGER STEAMED SPONGE CAKE (MA LAI GO)

Steps:

• Prepare two steamers by either using pots with inserts or creating your own insert using aluminum foil (details in post) and add water to a level where it will not touch the bottom of the steamer baskets. Set over medium high heat so the water will boil by the time you are ready to steam the cakes.
• Line two 6" steamer baskets with parchment paper and set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs and sugar together on high for 10 minutes until the mixture is pale and fluffy.
• While the eggs and sugar are mixing, sift together the dry ingredients.
• Turn the mixer to low speed and pour in the water. Stir in the ginger and crumbled rosebud.
• Using a spatula, fold the dry ingredients into the egg mixture, and gently mix until just combined.
• Divide the batter evenly between the two steamer baskets, rap the baskets once on the counter to release any bubbles, then place one basket in each stock pot (carefully since the water is boiling by now). Be sure the water doesn't touch the bottom of the basket.
• Cover the pots with tight fitting lids and steam the cakes for 40 minutes over medium high heat. Check about halfway through the cooking time (without lifting the lid if possible) to make sure that there is sufficient water in the pot. If there isn't, carefully add more, and add an additional 3 minutes to the steaming time.
• When time is up, carefully remove the baskets from the steamers. Press additional rosebuds into the top of the cake for decoration.
• Allow the cakes to cool fully on a wire rack before unwrapping and re-wrapping for gifting.
• The cakes are best enjoyed within a day or two of steaming.

MA LAI GO (STEAMED CHINESE SPONGE CAKE)

Steps:

• Beat eggs until light and foamy. Slowly add sugar while beating constantly. Add in vanilla. Mix remaining dry ingredients and fold into egg mixture. Pour batter into slightly greased pan. Steam for 20 minutes, or until a toothpick inserted into the center comes out clean.

MA LAI KOE (CHINESE STEAMED SPONGE CAKE)

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.

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!