The Secret to Tim Ho Wan’s Fluffy Cantonese Sponge Cake
Spongy, fluffy, fragrant - that’s how Mak Kwai-pui, one of Tim Ho Wan’s founders, describes a well-made Cantonese sponge cake. Known as the world's cheapest Michelin-starred restaurant, the dim sum chain follows strict steps to make theirs. Mak’s here to spill the tea!
0:00 What’s a Cantonese sponge cake?
0:55 Secret behind Tim Ho Wan’s recipe
02:33 A well-made cake
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Producer: Yoyo Chow
Videographer: Hanley Chu, Hon Sing Wai (Wil)
Editor: Samson Jr C De Guzman
Narration: Angie Hon
Animation and Mastering: Victor Peña
#MaLaiGao #DimSum #Food #TimHoWan
Пікірлер: 18
What are some classic dim sum dishes we should cover next🥢?
@enema101
Жыл бұрын
Chicken Feet
@peekaboopeekaboo1165
Жыл бұрын
It's called "Malay Ko" In Cantonese. In Mandarin it's "Ma La Kao".
I love Cantonese sponge cake; and, anyone familiar with this type of cake can see that this Tim Ho Wan version is upper level stuff. That fermentation, that brown color, that extra fluffiness sets it apart.
i was lucky enough to eat at this tim ho wan a few years ago. definitely one of the best dim sum restaurants i've tried and i have yet to eat any other sponge cake as good as this.
I love this cake!
Last! That cake looks fantastic!
About a month ago, I visited Macau, that was my first time ever venturing into a casino, and off to the side there’s a Tim Ho Wan restaurant right there next to the casino. Literally, “add luck” to those who gamble there.
childhood memories both British/Malaysia/Hong Kong version tasted
I'm hungry 😭
As a Malaysian, the origin story of the cake is somehow interesting XD
Add good luck 👍
Tim Ho Wan sounds like Canto Tim Horton's.
the worker mix the wet batter with bare hand 😂
sayang tim ho wan tutup di jkarta
Subtitled as Cantonese Sponge Cake yet it is called it Malay cake… Cantonese only came by mid 19th century, so if it did come from Malaya, its ancestor would have been Huat Kue/ Fatt Koh.
@auwli
Жыл бұрын
Could you provide a source?
@bernardlokman5442
Жыл бұрын
@@auwli no source, just speculating. There is really no other traditional steamed cake in Malaysia older than Moho and Huat Kue. Regardless wheat flour was a very rare commodity prior to 20th century so I think most of them were invented during the turn of century.