DARK BROWN SUGAR MA LAI KOH (WITH YEAST)
Steps:
- 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!
Nutrition Facts : Calories 181 kcal, Carbohydrate 29 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, TransFat 0.02 g, Cholesterol 41 mg, Sodium 211 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 4 g, ServingSize 1 serving
MA LAI GAO (馬拉糕)
A very easy-to-follow recipe for a Chinese dim sum favourite, ma lai gao (馬拉糕), or Chinese steamed sponge cake, that's extremely soft and springy, fluffy, and tasty! (Adapted from source: 'Nonya Kueh' by Chef Ricky Ng).
Provided by Celia Lim
Categories Cake Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Combine plain flour, cake flour, and custard powder, in a mixing bowl, and mix well with a wooden spoon. Sift the flour mixture once, and set aside. In a separate mixing bowl, combine the brown sugar and white sugar, mix well, and set aside.
- Using an electric mixer fitted with a whisk attachment, whisk eggs on high speed (speed 4 to 5 on my Kitchen Aid mixer) for 15 to 20 seconds. While whisking, gradually add in the combined sugars, in a steady, continuous stream. Continue to whisk until the egg mixture turns pale in colour, thickens, and triples in volume (ribbon stage - see Recipe Notes below), about 5 to 6 minutes.
- Sift the flour mixture a second time. Divide the flour mixture into 3 portions. Fold the flour mixture, one portion at a time, into the egg mixture, using a light and quick hand. Cover the batter with a dry tea cloth, and set aside to rest for 1-2 hours.
- Meanwhile, prepare the bamboo steamer. Line the base and sides of a 10-inch bamboo steamer with greaseproof paper. When batter has sufficiently rested, prepare enough water (for at least 30 minutes of steaming) in a deep pot and bring to boil, over high heat.
- In a small bowl, combine evaporated milk, honey, baking powder, and baking soda. Fold into the batter until well incorporated. Lastly, add the oil, and gently fold into the batter, until well combined.
- Pour the batter into the prepared bamboo steamer, cover with bamboo lid, set it stably over the pot of boiling water, and steam for 30 minutes, or until a bamboo skewer inserted into the centre of the cake, emerges free of sticky batter. Slice as desired, and serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 261 kcal, Carbohydrate 35 g, Protein 4 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 77 mg, Sodium 145 mg, Sugar 23 g, UnsaturatedFat 9 g
MA LAI KOE (CHINESE STEAMED SPONGE CAKE)
Make and share this Ma Lai Koe (Chinese Steamed Sponge Cake) recipe from Food.com.
Provided by Happy_Housewife
Categories Dessert
Time 50m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sift flours and custard powder into a large mixing bowl. Stir in sugar; mix. Add melted butter, essence, treacle and milk. Beat in eggs and use a hand whisk to mix until mixture is smooth.
- Sift in baking powder to combine. Pour batter into a lightly greased 20-22cm round cake tin.
- Put into a steamer and steam over rapid boiling water on high heat for 30-35 minutes or until cooked through.
- Remove steamed sponge from the steamer and set aside to cool completely before cutting into pieces.
Nutrition Facts : Calories 665, Fat 32.8, SaturatedFat 19.4, Cholesterol 239.3, Sodium 713.7, Carbohydrate 83.6, Fiber 0.8, Sugar 55.3, Protein 11.2
SUANNE AND BEN'S CHINESE SPONGE CAKE
This recipe is from a wonderful blog named http://www.chowtimes.com run by Suanne and Ben. The blog has many Eastern recipes. I'm posting some of their recipes on this website for nutritional information, but please go visit their blog for more great recipes. Pictures of the preparation of this recipe can be found here: http://chowtimes.com/2006/02/17/chinese-sponge-cake/.
Provided by ajbard
Categories Dessert
Time 35m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- The baking powder and flour are mixed together.
- They are then sifted and set aside.
- Mix the evaporated milk with the melted butter first. Then add the baking soda to it. Again, set it aside.
- You will need four eggs. Crack it into a mixing bowl.
- Beat the eggs.
- Mix in the sugar and the almond extract. Make sure that the sugar is dissolved.
- You then mix in the milk/baking soda/butter mixture to the eggs/sugar. Blend thoroughly using a whisk.
- You gradually mix in the flour mixture and blend.
- Whisk until smooth and completely blended.
- Pour the mixture into a greased cake pan. I use a pie dish about 9-inch.
- Bring the water to boil.
- Place the cake into the pan with boiling water.
- Cover and steam for 25-30 minutes. Use a toothpick to check when the cake is done.
- toothpick to check when the cake is done.
- Remove the cake from the pan and slice. Best served when warm. Enjoy!
Nutrition Facts : Calories 431.6, Fat 19.2, SaturatedFat 10.3, Cholesterol 251.2, Sodium 434, Carbohydrate 52.8, Fiber 0.8, Sugar 25.6, Protein 11.8
EASY STEAMED SPONGE CAKE
I grew up on this. I usually make 2 batches so it lasts. Great warm or cold. I don't have a formal steamer, so I just use my wok with a small support in the middle to hold up the cake pan.
Provided by UW4Life
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put eggs and sugar into mixing bowl.
- Beat on high for 5 minutes until creamy.
- Add rest of ingredients.
- Blend on low for 3-5 minutes until smooth.
- Line 9-inch cake pan with wax paper.
- Pour mixture into cake pan.
- Sprinkle with sesame seeds.
- Steam for 15 minutes, knife should come out clean when inserted.
Nutrition Facts : Calories 167.5, Fat 3.6, SaturatedFat 0.8, Cholesterol 79.3, Sodium 26.9, Carbohydrate 29.8, Fiber 0.6, Sugar 19, Protein 4
CHINESE STEAMED SPONGE CAKE (PERFECT FOR STRAWBERRY SHORTCAKE)
Delicious Chinese version of an Angel Food Cake. This cake is moist, fluffy, low in sugar, and easy to make.
Provided by Garden Gate Kate
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 15
Steps:
- SPONGE CAKE: Sift the all-purpose flour, baking powder, and baking soda together.
- Melt the shortening in a double boiler. Stir in oil and allow to cool.
- Beat the eggs in a bowl. Add the sugar and continue beating until the mixture is thick and foamy Stir in the milk and oil. Stir in vanilla and almond extracts. Gently stir flour mixture into the egg mixture. Let stand 5 minutes.
- Pour into a greased 9 inch round cake tin, and spread evenly across tin with back of spoon.
- Place cake tin into a steamer and cover. If you do not have a steamer, you can place the cake tin on top of a vegetable steaming rack, a cookie cooling rack, or criss cross several large spoons in the bottom of a large pot. I place my cake tin on top of a cookie cooling rack in the bottom of a large pot filled with a half inch of water, and this works fine.
- Cover with a lid and steam for 25 minutes. When removing the lid, do not allow the condensation from the lid to drip on the cake. The top of the cake may be moist in the center from the condensation dripping from the lid while cooking. This is fine and the center of the cake will air dry once you remove the cake from the steamer.
- Carefully remove cake tin from steamer. Remove the cake from the tin while it is still hot to a plate. Cut into 6 to 8 wedges and serve hot or cold. Can be eaten by itself or topped with Strawberry Topping and Sweetened Whipped Cream.
- STRAWBERRY TOPPING: To make Strawberry Topping, drain strawberries, reserving 3/4 cup strawberry juice.
- In a small saucepan, combine sugar and cornstarch. Stir in reserved strawberry juice.
- Over medium heat, bring to a boil. Stirring constantly, boil for 1 minute.
- Remove from heat, and cool slightly. Stir in strawberries. Cool completely. Makes 3 cups.
- SWEETENED WHIPPED CREAM: To make Sweetened Whipped Cream, beat heavy whipping cream and 2 tablespoons sugar in chilled bowl with electric mixer on high speed until soft peaks form. Makes 4 cups.
Nutrition Facts : Calories 559.6, Fat 32.6, SaturatedFat 15.7, Cholesterol 172.8, Sodium 287.6, Carbohydrate 60, Fiber 3.1, Sugar 26.7, Protein 8.5
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