Ma Lai means Malay in Chinese but this steamed brown sugar sponge cake is of Cantonese origin. It is soft, fluffy, tasty, and is a popular dim sum dish or breakfast choice in Guangdong and Hong Kong.
✅ Ingredients:
🔹Pandan Juice (Optional) can be replaced with water.
Pandan Leaf- 6-8 leaves
Water - The amount can be adjusted depending on blender size and how concentrated the pandan juice we want.
🔹Part 1 - Ingredient A
Egg 3
Evaporated milk 160g
Pandan Juice 45g (Optional) can be replaced with water.
🔹Part 2 - Ingredient B
Self-raising flour 180g
Brown sugar 130g
Yeast 3g
Dash of salt
🔹Last Part - Ingredient C
Baking soda 3g
Melted Butter 50g
✅Tool：
8 inch Round Mold
Baking paper
✅TimeStamp:
0:00 - Intro
0:13 - Pandan Juice preparation
0:52 - Part 1 (Ingredient A) preparation
2:12 - Part 2(Ingredient B) preparation
3:11 - Part 3 (Mix ingredient B with A)
4:13 - Batter Fermentation
4:44 - Last Part (Assembly and Steam)
6:18 - Start Steaming
6:58 - Completed
✅Steaming parameter:
Steam in a boiling water pot for 35 minutes
📌 Note:
1) Yeast and salt must be added separately. Salt will affect yeast fermentation.
2) Gently fold the fermented batter in the last part, do not overmix.
3) Ensure pour enough water in a steaming pot to prevent dry out.
4) Pandan juice is optional, can be replaced by water.
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How to Make cake at home | Homemade | Healthy Meals | Healthy Recipes | 5 - Minutes Recipes