Ma Lai Gao, a delightful steamed sponge cake originating from Southeast Asia, is renowned for its incredibly soft and fluffy texture. This seemingly simple cake boasts a surprisingly complex flavor profile, a subtle sweetness balanced by a light, almost ethereal mouthfeel. Its delicate crumb is a testament to the careful balance of ingredients and the gentle steaming process. Variations abound, incorporating ingredients like pandan, coconut milk, or even chocolate, offering a spectrum of taste experiences for every palate. This versatile cake is perfect for any occasion, from casual afternoon tea to festive gatherings.
Beyond its simple elegance lies a process that requires precision and patience, ensuring a perfectly airy result. Ready to achieve that cloud-like texture at home? Let's delve into the step-by-step guide, revealing the secrets to mastering the art of making perfect Ma Lai Gao.
Tools Needed
- 8-inch basket steamer (or 8-inch round cake pan)
- Whisk
- Sieve or sifter
- Large bowl
- Parchment paper
- Wok (or large skillet with high sides)
- Steamer rack
- Paring knife
Ingredients
- Eggs
- Sugar
- Evaporated milk (or regular milk)
- Neutral flavored oil (Canola, grape seed, vegetable): 3 tablespoons
- Pure vanilla extract: 2 teaspoons
- Yeast (active dry or instant): 1 teaspoon
- Flour
- Cornstarch
- Baking soda
- Baking powder
- Salt
- Dark brown sugar
Step-by-Step Instructions
Step 1. Prepare Batter & Steamer
- Use an 8-inch bamboo steamer or an 8-inch round cake pan (butter the pan if using). Line the bottom of the pan with parchment paper.
- Whisk together eggs, sugar, evaporated milk, oil, and vanilla extract. Add yeast and let it sit for 1.5-2 hours until foamy.
- Sift together flour, cornstarch, baking soda, baking powder, and salt. Sift again right before adding to the wet ingredients.
- Strain the yeast mixture through a sieve to ensure a smooth batter.
- Gently whisk the dry ingredients into the strained yeast mixture until just combined. Do not overmix.
Step 2. Steam the Cake
- Pour the batter into the prepared steamer.
- Steam the cake over a rolling boil for 30 minutes. After about 20-25 minutes, you might notice water running out from under the cake; this is normal.
Step 3. Cool and Demold
- Remove the cake from the steamer and let it cool. Once cooled, carefully peel away the parchment paper.
Read more: Sugar-Free Red Date Cake: A Healthy Chinese New Year Treat
Tips
- If you don't have evaporated milk, regular milk can be substituted.
- Using a sifter helps to aerate the dry ingredients, resulting in a lighter cake.
- Don't overmix the batter to avoid a tough cake.
- Steaming the cake without a lid may help it rise better
Nutrition
- N/A
FAQs
1. Why is my Ma Lai Gao dense and not fluffy?
This usually happens due to overmixing the batter, introducing too much air, or using old baking powder. Ensure you gently fold the ingredients and use fresh baking powder.
2. How do I prevent the Ma Lai Gao from collapsing after steaming?
Let the cake cool completely in the steamer with the lid slightly ajar to avoid a sudden temperature drop, which can cause it to collapse.
With its melt-in-your-mouth texture and delicate sweetness, your homemade Ma Lai Gao is sure to impress. This recipe, while requiring a bit of patience, yields a truly rewarding result. Enjoy this delightful treat, and don't hesitate to experiment with different flavor variations to create your own signature Ma Lai Gao!