Cantonese sponge cake is served as a large tower on a plate or cut into squares in a steamer basket. This is a staple of the “chalou” 茶楼 teahouse restaurants found all throughout Hong Kong and Guangzhou and is famous for it’s thousands of little bubbles in the cake. It’s sweet, super fluffy, and very addictive!
Ma Lai Koh (Chinese: 马来糕/马拉糕) is steamed sponge cake, this recipe is dark brown sugar version. This recipe uses instant yeast to proof the batter, Ma Lai Koh made with yeast is softer and fluffier.
Recipe by mykitchen101en
- 3 eggs (grade A)
- 160 g evaporated milk
- 3 tbsps pandan juice
- 180 g plain flour
- 190 g dark brown sugar
- 1 tsp instant yeast
- 1/4 tsp fine salt
- 1 tsp baking soda
- 1 tsp baking powder
- 50 g corn oil
- Line 9-inch bamboo steamer with parchment paper.
- Beat eggs lightly, add in evaporated milk and pandan juice, mix until combined.
- Combine the plain flour, dark brown sugar, instant yeast, and fine salt in a mixing bowl, mix until combined.
- Add in pandan egg-milk mixture gradually while mixing, until a batter is formed.
- Sieve through to have a smooth batter.
- Cover the mixing bowl, set aside at room temperature to proof for 2 hours.
- After proofing for 2 hours
For Full directions: