Hello hi everyone! This is a recipe for a Chinese steamed cake called "Ma Lai Gao," which literally translates to Malaysian Cake. The version in particular that we are hacking today is inspired by one from a restaurant here in Oakland Chinatown called Ming's Tasty, which is one of my favorite dim sum restaurants in town. Hope you try it!

 

serves 4-6

INGREDIENTS (wet)

  • 3 eggs

  • 1/4 cup vegetable oil

  • 1 cup (128g) dark brown sugar

  • 1 tsp vanilla extract

  • 1/3 cup sweetened condensed milk

  • kosher salt

  • 55g sourdough starter (optional)

INGREDIENTS (dry)

  • 1 cup AP flour

  • 1 tbsp corn starch

  • 1 tbsp custard powder (or vanilla pudding mix)

  • 2 tsp baking powder

  • 1 tsp baking soda

PREP

  • ADD all wet ingredients and whisk until combined

  • SIFT in all dry ingredients and whisk until a smooth batter forms

  • COVER in plastic wrap and proof for 30 minutes

  • LINE a bamboo steamer basket with parchment paper and add the batter to the basket, being careful not to pop any air bubbles

ON THE STOVE

  • PROOF for an additional 10 minutes then place on top of a boiling pot of water on high heat

  • ADD a clean dish towel in between the basket and its top, and steam for 20 minutes

  • REMOVE the towel and steam for an additional 10 minutes until a toothpick inserts and removes cleanly

  • COOL for 10 minutes before serving

 

tagged with woo can cook, brown sugar cake, malaysian cake, ma lai gao, ming’s tasty, oakland, bay area restaurant hacks