Chinese Cake Ma Lai Gao

Name: Chinese Cake Ma Lai Gao
Yield: 10 servings
Cuisine: American
Ingredients: 125 grams ★Cake flour; 1 1/2 tsp ★Baking powder; 1/2 tsp ★Baking soda; 2 Eggs; 60 grams Soft light brown sugar; 50 grams Shortening; 120 grams Evapourated Milk; 4 tbsp Coconut powder

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

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Ingredients

10 servings

125 grams★Cake flour
1 1/2 tsp★Baking powder
1/2 tsp★Baking soda
2Eggs
60 gramsSoft light brown sugar
50 gramsShortening
120 gramsEvapourated Milk
4 tbspCoconut powder

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Steps

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.