CAKES - Other Cakes
Ma Lai Gao (Steamed Sponge Cake)
March 09, 2020
| Recipe by Bake with Paws
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Finally, I got the texture and taste that I like. Chewy, soft, fluffy and less kan sui taste (soda taste). I have tried several Ma Lai Gao or Ma Lai Kou recipes these two weeks and they taste more like steamed egg cakes instead. This is the fourth Ma Lai Ko or Ma Lai Gao I made.
Even this recipe required an extra step, but it worth the extra effort.
Ma Lai Gao (馬拉糕) is a traditional Chinese steamed sponge cake, often served as a dim sum dish. It originated in Cantonese cuisine but is influenced by Malaysian flavors, hence the name "Ma Lai" which refers to "Malay," and "Gao" meaning "cake" in Cantonese. The cake is known for its light, fluffy, and slightly chewy texture, as well as its rich, caramel-like flavor from the use of brown sugar or sometimes maltose.
This recipe is adapted from The Informal Chef with some modifications. The original recipe from Amy Beh.
TIPS FOR MAKING A SUCCESSFUL MA LAI GAO:
Flour:-
I used a mixture with some high protein flour to achieve a chewy cake texture.
Custard Powder:-
Custard powder gives a soft and fine texture to the cake and also adds some aroma. It can be substituted with corn starch with the addition of 1/4 tsp of vanilla extract.
Oil:-
Oil is needed to keep the cake moist. I used a mixture of butter and vegetable oil to provide a little moist unctuous richness.
Fermentation/Resting The Batter:
Resting will help to produce a soft, airy and spongy cake texture. I tried to rest or ferment the batter for 2 hours, 3 hours, 4 hours and 5 hours. The result was the same.
Pan and Bamboo Basket/Steamer:
It is better to use a bamboo basket or a pan with holes at the bottom. The hot air will distribute better with the holes at the bottom of the pan and the cake will rise taller and have better fluffiness. For a taller cake, please use a 7 inch round pan or bamboo basket for this recipe. A bamboo steaming basket would be the ideal as bamboo is able to absorb steam moisture.
Steamer:
Use any steamer that works for you. I used an electric steamer. Please make sure to steam at a medium to high heat for a rapid rise and fluffy cake. Always wrap the steamer cover with a clean cloth. This will eliminate any risk of water droplets falling on the cake.
Baking Powder and Baking Soda:-
These two raising agents work together to boost the cake rise for that additional airy and honey comb look that characterizes the texture of this cake and it cannot be achieved with yeast alone.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Ma Lai Gao / Ma Lai Kou (Starter Dough Method)
INGREDIENTS:
Starter Dough:
150g plain flour (all-purposed flour)
2 tbsp brown sugar
110g water
1 tsp instant yeast
Cake Batter:
5 eggs (L size)
90g brown sugar (Original recipe asked for 180g caster sugar. Please increase if you prefer sweeter)
20g dark sugar (original recipe no dark sugar)
35g custard powder
35g high protein flour (bread flour)
2 tbsp milk powder
1/4 tsp salt
70g vegetable oil (original recipe asked for 100g)
40g melted butter (original recipe asked for 50g)
Raising Agent:
1 1/2 tsp baking powder (I used double action baking powder)
1/2 tsp baking soda
Tools:
7 inch bamboo basket/steamer or 7 inch round removable loose pan
You also use the 8 inch round pan or bamboo basket but the cake will be shorter.
METHOD:
- Starter Dough:
- In a mixing bowl, stir in yeast and sugar in water and rest for 5 mins till bubble. Add in the plain flour and mix until incorporated. Place in the refrigerator overnight at least 12 hours. You can leave up to 24 hours. Half and hours before using, take out the the starter dough from refrigerator to return to room temperature.
- Line the pan:
- Remove the base of the pan and line the the pan with parchment paper. (It is better to use bamboo steamer or pan with holes at the bottom. Since I do not have both of them, I used removable loose pan.) The hot air will distribute better with the holes at the bottom of the pan and the cake will rise taller and fluffy.
- Sponge Cake:
- Sift custard powder and bread flour into a bowl. Mix in salt and milk powder. Set aside.In a mixer bowl, whisk eggs and brown sugar until fluffy at medium high speed. Then add in the dark sugar and beat till incorporated.
- At very low speed, gradually add in the flour mixture and mix until all well combined.
- Change to hook or paddle attachment. Add starter dough into the batter. Mix until all well incorporated.
- Slowly add in vegetable oil and melted butter. Mix until well combined.
- Sift the batter with a strainer to get a smooth batter.
- Cover and rest for 2 hours - 12 hours in room temperature. I rest the batter for 2 hours.
- After 2 hours, scoop out 4 tablespoons of batter in a small bowl and stir in baking powder and baking soda. Pour back the mixture into the batter and mix until all well combined.
- Pour the batter into prepared pan.
- Prepare the steamer, wrap the steamer cover with a clean cloth. This will eliminate any risk of water droplets falling on the cake. I used electric steamer here.
- Steam for 40 - 45 minutes over the high medium heat. Less steaming time required, around 35 - 40 minutes for 8 inch bamboo steamer.
- Once it’s done, open the cover slightly to release the heat for few minutes. Transfer cake from steamer and remove the pan. Let it cool on wiring rack.
Re-steam for about 3 - 5 minutes for left over cake before serving.
How To Line The Pan or Basket
Preparing The Cake Batter
Labels:
CAKES - Other Cakes,
How much yeast please?
ReplyDeleteHi, 1 tsp instant yeast as mentioned in the above recipe. Thanks
DeleteHi,
ReplyDeleteMay I know what you mean by dark sugar? tks
Hi, unrefined cane sugar. Usually use in Malay Kuih. If you can't get it. Just use all brown sugar is fine. Cheers :)
DeleteHi, yes of course. If you use raising flour, please omit the baking powder.
ReplyDeleteCheers and happy baking :)
Hi can u skip custard powder?
ReplyDeleteHi can I skip milk powder and custard powder? Or replace with other ingredients?
ReplyDeleteHi Mei Ling,
DeleteYou can replace custard powder with corn flour, then add few drop of vanilla extract if you can. If you don't have milk powder, then omit it. or use milk instead of water in the starter dough.
Cheers :)
Hi, can I prepare the sponge dough mix beforehand and leave it overnight in the fridge alongside the starter dough? Means preparing the starter dough and sponge mix on the same day, but leaving it to rest overnight in the fridge and mix them up the next day?
ReplyDeleteHi, I have not tried preparing sponge dough one night before. But, it sounds work as long as don't add in raising agent.
DeleteCheers :)
Thank you for the recipe. I am thinking of replacing the starter dough with SD starter but unsure about the quantity. Any suggestions for using SD starter would be greatly appreciated. Thanks.
ReplyDeleteHi, Thanks for asking. Actually sourdough version is in my baking list but I do not have time to try yet. It is my draft recipe. Can you send me message via the CONTACT FORM on the top bar or facebook or Instagram. I will share with you first.
DeleteI am not comfortable share here because this is just a draft recipe and I am not sure it is working.
Cheers :)
Will do. Thank you
DeleteSorry I am not too good with social media stuff - I have sent you a message in Messenger
DeleteHi, I love all of your bread recipes :)
ReplyDeleteWhat is custard powder and what purpose does it serve in a recipe? Thanks
Kris
Hi Kristine,
DeleteThank you for your kind feedback and glad that you love them.
I just updated the above post with tips. You may read again on the above.
Custard powder gives a soft and fine texture to the cake and also adds some aroma. It can be substituted with corn starch with the addition of 1/4 tsp of vanilla extract.
Cheers :)
Hi! Thank you for sharing this recipe! I'm intending to try this over the next couple of days. :) I was wondering, when you left the batter out for 2 hours at room temperature to rest (Step 7), what was the room temperature roughly? I live in tropical Singapore (not sure where you are located), and am a bit unsure about leaving the batter out on the kitchen counter considering the batter has eggs in it. Do you think it would be okay to let it rest in the fridge, especially if it's going for be for several hours (since the recipe states up to 12 hours)?
ReplyDeleteThank you!!
Hi, thanks for reading this recipe and your question. We have the same climate. I based in Malaysia. I left it out for 2 hours at 28 - 30C room temperature. If you are going to leave it longer then 2 hours please put in the fridge. But, I have not tried more than 2.
Deletehours.
Cheers :)
Thanks for replying! I did try making it the next day, and yes I decided to keep it to only 2 hours on the countertop. :) The ma lai kou was good! Very fragrant. I increased the batter by 1.5x because my bamboo steamer is 10" wide. Unfortunately my steamer isn't very tall, so the cake was touching and even pushing up at the lid. The next time I make it, will increase by 1.2x instead. :) Thanks again!
DeleteYou are most welcome. Thanks for trying and your kind feedback. Actually my cake touched the lid too, that's why there is a minor dent in the centre..
DeleteCheers and happy baking :)
Hi ya I've made this but it wasn't sweet at all.
ReplyDeleteHi, thanks for trying. Please use 180g sugar as original recipe asked if 90g is not sweet for you.
DeleteCheers :)
Hi, have u tried incorporating real pandan extract in this recipe? Can I replace part of water with it? Also is it possible to increase sugar content by 20% in cake batter?
ReplyDeleteHi, thanks for reading this recipe. Yes, I have tried on the sourdough version as below link:
Deletehttps://www.bakewithpaws.com/2021/02/sourdough-pandan-ma-lai-gao-steamed.html
Yes, of course you can increase the sugar as you like.
Cheers :)
Hi, u replied to one of the comments that milk can be used to replace water in the starter dough. May I replace with evaporated milk? Or can the milk powder be replaced with that? (Though am unsure if that will tilt the balance of the recipe)...
ReplyDeleteThanks
Hi, thanks for reading this post. I have never used evaporated milk in my baking. I am not sure how it works. I think should be ok. Maybe half evaporated milk and half water. You can use both milk powder or milk alone or both milk powder and milk. It it totally
Deleteup to you.
Too much milk also may make the aroma too strong of milk smell.
Cheers :)
Hello, this is my first time and I just subscribed to receive more recipes from you. May I ask if I prefer a light, soft, more cake crumbs, can I use All Purpose Flour instead of bread flour? Since I’m not sure if I like it too “bready”, with the starter plus bread flour. Would APF still give the cake structure while rising in the steamer? Or it has to have bread flour? Thanks so much and I look forward to hearing from you. 🙏
ReplyDeleteHi, thank you for subscribing and much appreciated.
DeleteYes, you can use all purpose flour. However, the bread flour is only small percentage. I have not tried using all APF so I am not sure about the result. I don't think it is going to make a lot of different.
I think if you use cake flour will make a different and not sure it will rise nicely.
Cheers and happy baking :)