Ma Lai Gao (馬拉糕)
Ma Lai Gao (馬拉糕)
Ingredients
- 100 ml hot water
- 100 g dark brown sugar
- 2 large eggs, approx 60g
- 50 g evaporated milk
- 40 g neutral-tasting oil, e.g. canola, sunflower
- 5 ml vanilla essence
- 120 g all-purpose / plain flour
- 20 g custard powder, or substitute with 10g cornflour/tapioca flour + 10g plain flour or 20g plain flour
- 4 g baking powder
- 1.5 g baking soda
Instructions
- 1
In a bowl, combine the dark brown sugar with the hot water. Mix until the sugar is fully dissolved. Let the mixture cool until it is warm to the touch.
⏱️ 10 min
- 2
Add the large eggs to the cooled sugar mixture. Mix until well combined.
⏱️ 2 min
- 3
Whisk in the evaporated milk, neutral-tasting oil, and vanilla essence until the mixture is smooth.
⏱️ 3 min
- 4
Sift in the all-purpose/plain flour, custard powder (or its substitute), baking powder, and baking soda into the wet ingredients. Gently whisk the batter until it is smooth with no large lumps. Be careful not to overmix.
⏱️ 5 min
- 5
Let the batter rest for 25 – 30 minutes. Towards the end of the resting time, prepare a 6 inch round baking tray by lining its base with parchment paper. Also, prepare a steamer by heating it to medium-high heat.
⏱️ 30 min
- 6
Pour the batter through a sift into the prepared baking tray. Steam the cake for 28 – 32 minutes until it is nicely bouncy or a toothpick inserted into the center comes out almost clean. Once the cake is done, remove the lid from the steamer but leave the cake inside for an additional 5 minutes.
⏱️ 35 min
- 7
Cool the cake until it is warm before unmoulding and slicing.
⏱️ 5 min
- 8
Serve and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Ma Lai Gao (馬拉糕)
- 100 ml hot water
- 100 g dark brown sugar
- 2 large eggs, approx 60g
- 50 g evaporated milk
- 40 g neutral-tasting oil, e.g. canola, sunflower
- 5 ml vanilla essence
- 120 g all-purpose / plain flour
- 20 g custard powder, or substitute with 10g cornflour/tapioca flour + 10g plain flour or 20g plain flour
- 4 g baking powder
- 1.5 g baking soda
Instructions
- 1
In a bowl, combine the dark brown sugar with the hot water. Mix until the sugar is fully dissolved. Let the mixture cool until it is warm to the touch.
⏱️ 10 min - 2
Add the large eggs to the cooled sugar mixture. Mix until well combined.
⏱️ 2 min - 3
Whisk in the evaporated milk, neutral-tasting oil, and vanilla essence until the mixture is smooth.
⏱️ 3 min - 4
Sift in the all-purpose/plain flour, custard powder (or its substitute), baking powder, and baking soda into the wet ingredients. Gently whisk the batter until it is smooth with no large lumps. Be careful not to overmix.
⏱️ 5 min - 5
Let the batter rest for 25 – 30 minutes. Towards the end of the resting time, prepare a 6 inch round baking tray by lining its base with parchment paper. Also, prepare a steamer by heating it to medium-high heat.
⏱️ 30 min - 6
Pour the batter through a sift into the prepared baking tray. Steam the cake for 28 – 32 minutes until it is nicely bouncy or a toothpick inserted into the center comes out almost clean. Once the cake is done, remove the lid from the steamer but leave the cake inside for an additional 5 minutes.
⏱️ 35 min - 7
Cool the cake until it is warm before unmoulding and slicing.
⏱️ 5 min - 8
Serve and enjoy!