Ma Lai Gou

马来糕

Ma Lai Gou

Original recipe taken from: https://www.youtube.com/watch?v=NM6qKmjuFxs&t=803s&ab_channel=KLLIEW 

SIZE: 7 inches round tin (non removable bottom) layered with a piece of baking paper 

INGREDIENTS 

4 eggs (B sized) (use 3 eggs if using size A) 

160g evaporated milk (carnation) (I replaced with full cream milk) 

3 tablespoons Pandan juice 

180g raising flour (I used normal flour + 1 teaspoon baking powder + 1/2 teaspoon baking soda) 

150g dark brown sugar (红糖) 

1 teaspoon yeast 

1/2 teaspoon salt 

1 teaspoon baking soda 

50g melted butter 

STEPS: 

1. Whisk eggs until big bubbles are formed using hand whisk for approximately 3 minutes. 
2. Add in pandan juice and milk. Mix until evenly blended. 
3. Mix flour, yeast, sugar and salt in another mixing bowl. Don't mix yeast, sugar and salt at the same spot. Mix all mixture with a fork. 
4. Whisk in the flour mixture carefully into the liquid mixture in few small batches.  
5. Sieve once to make sure all sugar are dissolved properly. 
6. Let the batter ferment in a closed oven (not switched on) for 1.5 hours at room temperature. 
7. Boil a wok of water to prepare to steam. 
8. Add in melted butter and baking soda. Mix in slowly with a spatula. 
9. Pour batter into the baking tin layered with paper. Knock baking tin a few times on the counter top to remove big air bubbles. 
10. Steam at high fire for 30 minutes. 
11. Open a small slit after done steaming for a minute. 
12. Remove the cake from the tin immediately after done steaming. Remove the paper to prevent water moisture trapped at the bottom of the cake. Serve well when it's warm. 

NOTES

• The batter will have bubbles formed on top when it's done fermenting 1.5 hours.
• No need to increase or decrease the amount of sugar used. It's sweetness is just nice.