Ma Lai Koh (Chinese: 马来糕/马拉糕) is a steamed sponge cake, this recipe is a dark brown sugar version. This recipe uses instant yeast to proof the batter, Ma Lai Koh made with yeast is softer and fluffier.
If you want a similar cake without yeast, try out our steamed caramel cake.
CHINESE VERSION: 黑糖马来糕 (酵母版)
Dark Brown Sugar Ma Lai Koh (with Yeast) | MyKitchen101en
Yield: 9-inch round (12 pieces)
Ingredients:
- 3 eggs (grade A/size: L)
- 160 g (⅔ cup) evaporated milk
- 3 tbsps pandan juice (or plain water)
- 180 g (1 ¼ cups + 3 tbsps) plain flour
- 190 g (¾ cup + 3 tbsps) dark brown sugar
- 1 tsp instant yeast
- ¼ tsp fine salt
- 1 tsp baking soda/sodium bicarbonate
- 1 tsp baking powder
- 50 g (3.5 tbsps) corn oil
Instructions:
1 Line 9-inch (23-cm) bamboo steamer with parchment paper. (Reminder: The secret for a light and fluffy Ma Lai Koh is to steam using bamboo steamer or baking pan with holes at the bottom. If you use normal baking pan, the end product will be denser.)
2 Beat eggs lightly, add in evaporated milk and pandan juice, mix until combined.
3 Combine plain flour, dark brown sugar, instant yeast and fine salt in a mixing bowl, mix until combined. (Reminder: This recipe uses dark brown sugar/gula Merah which usually has large lumps, sieve the dark brown sugar first before measuring out the desired amount. It is suggested to use dark brown sugar as it is more acidic, this will help to neutralize the alkalinity of baking soda, thus the end product will not have strong weird taste.)
4 Add in pandan egg milk mixture gradually while mixing, until a batter is formed.
5 Sieve through to have a smooth batter.
6 Cover the mixing bowl, set aside at room temperature to proof for 2 hours.
7 After proofing for 2 hours…
8 Bring the water of steamer to the boil (the amount of water should be enough for 40 minutes of steaming).
9 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.
10 Pour batter into lined bamboo steamer.
11 Steam over medium-high heat for 40 minutes (do not open the steamer before 30 minutes or the cake might collapse).
12 Unmould and cool Ma Lai Koh on wire rack.
13 Dark Brown Sugar Ma Lai Koh with Yeast is done!
Dark Brown Sugar Ma Lai Koh (with Yeast)
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Equipment
- 1 bamboo steamer 9-inch (23-cm)
- 1 steamer
Ingredients
- 3 eggs grade A/size: L
- 160 g evaporated milk
- 3 tbsps pandan juice or plain water
- 180 g plain flour
- 190 g dark brown sugar
- 1 tsp instant yeast
- ¼ tsp fine salt
- 1 tsp baking soda/sodium bicarbonate
- 1 tsp baking powder
- 50 g corn oil
Instructions
- 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!
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Nutrition (per serving)
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Looks delicious
Try the recipe and the cake tastes exactly as how I remember it. Thanks very much!