Chinese Cake Ma Lai Gao
This recipe was inspired by one I saw in a cookbook.
Pierce the cake with a skewer and if no raw batter comes out attached to it, then it's fully steamed.
The cakes in the photo were made without pudding moulds. Recipe by Yuuyuu0221
Chinese Cake Ma Lai Gao
This recipe was inspired by one I saw in a cookbook.
Pierce the cake with a skewer and if no raw batter comes out attached to it, then it's fully steamed.
The cakes in the photo were made without pudding moulds. Recipe by Yuuyuu0221
Cooking Instructions
- 1
Melt the shortening in the microwave. Beat the egg in a bowl and mix in the soft light brown sugar, beating with a whisk until pale.
- 2
Add the melted shortening, evapourated milk and coconut powder to the mixture in that order and combine well. Sift together the ★ ingredients in a separate bowl.
- 3
Sift the ★ ingredients into the mixture in 2 batches, mixing well each time to eliminate any lumps.
- 4
Line the pudding moulds with muffin cups and pour in the batter until they're 80% full. Steam the cakes in a preheated steamer on high heat for 15 minutes.
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