9/21/2023 0 Comments Ma lai gao rice cookerThese two helps to make the cake light and airy without any yeastĪny neutral taste cooking oil can be used. It is important to use room-temperature eggs in this recipe I usually use large eggs, about 58-60 grams with the shell in all my recipes unless I stated otherwise. If you must substitute, you can try cornstarch It contributes to a nice soft texture and nice flavor to the cake. Cornstarch contributes softness to the cakeĬustard powder is usually available in Asian grocery stores. Corn flour is coarser and is ground from whole corns. Make sure you use the starch, usually it’s white in color and it’s the starch extracted from corns. All-purpose flour gives a great result because we are resting the cake batter for at least one hour, which is one of the key steps in producing soft tender cakeĬornstarch is not the same as corn flour (at least not here in the U.S, but I know it is called corn flour in most Asian countries). You don’t need cake flour for this recipe. Since there’s no yeast used in this recipe, the baking powder and baking soda help to do the heavy-lifting to let the cake rise so it will be fluffy and airy The ma lai gao stays soft and fluffy for days I recommend resting the batter for at least 1 hour. The gluten also relaxes, which in return gives you a soft and fluffy cake. When the batter is resting, it has time to absorbs moisture, flavor, and oil and the batter will actually thicken. This ma lai gao recipe does not use levain or any yeast, but I can tell you that the cake is still soft and spongey and pretty fool-proof! WHAT MAKES MA LAI GAO SOFT WITHOUT LEVAIN Levain is being replaced with baking powder and baking soda in this recipe. In this modern-day, you don’t see ma lai gao made with levain that much anymore, if at all. Making levain on its own is a challenge, especially for people like me! Professional chefs swear by levain to produce soft and spongey ma lai gao. Traditional ma lai gao is made with levain (starter dough). TRADITIONAL MA LAI GAO VS THIS EASY MA LAI GAO RECIPE I like to use coconut sugar (gula merah / gula Melaka) because it gives an amazing flavor to the cake. It’s all the sugar that is used in the recipe that yields the color. You may see some ma lai gao have a dark brown color and some are pale yellowish in color. The Cantonese chef later brought this steamed version back to Hong Kong and adapted it to what it is today. It is said that ma lai gao was inspired by the British version of baked cakes, but due to lack of oven in Asia back in the olden days, the cooks adapted the cake to be steamed instead and changed up some ingredients by using local Southeast Asian ingredients like coconut milk instead of cow’s milk and pandan flavor. This Cantonese style ma lai go steamed sponge cake got its name from “Malay” and “gao” means cake. I can certainly do the former, but making your own ma lai gao is really not that complicated and this recipe gives really good ma lai gao! WHAT IS MA LAI GAO? Now that I’m so far away from home, the only way to enjoy this is, well, to go to a dim sum restaurant or to make it myself. I stopped by this little shop on my way to work to get them. I had this very often for breakfast when I lived in Singapore. Ma Lai Go or Ma Lai Gao or Malai / Malay Cake is one of my favorite Chinese steamed cakes. The cake can be steamed with a steamer or Instant Pot Pressure Cooker. Make the best soft fluffy and moist ma lai gao Chinese steamed sponge cake with this easy and fool-proof recipe.
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