I used to steam the darker version of Ma Lai Koh and love the cake very much for its texture and taste. But it requires a longer preparation time and yeast is used. Some Ma Lai Koh uses coconut milk, which I do not really like [healthwise not advisable - family history of heart problem].
When I came across this light colour version, the procedure seems to be simpler. I gave it a try because it is faster to make. The cake turns out well [soft and moist] but I should have rested the batter for about 15-20 minutes before steaming. This way, the texture may be even better [probably better honeycomb effect]. Perhaps, I will do it next time and should you be trying, maybe you can add in this step. But take note to finish this steamed cake within 1-2 days.
180 gm castor sugar
100 ml corn oil
130 ml fresh milk
280 gm superfine flour
4 tbsp custard powder
2 tsp baking powder
1/2 tsp bicarbonate soda
1/4 tsp salt
- Line a 7" square tin with greased proof paper.
- Prepare a steamer with enough water. Bring to a boil while you prepare the batter.
- Whisk eggs and sugar in an electric mixer on medium high speed till light and creamy.
- Slowly drizzle in oil on medium low speed to combine. Then drizzle in milk.
- Gradually add in sifted flour and fold on low speed until well incorporated and mixture is smooth.
- Rest batter for 15-20 minutes [advisable step].
- Then pour batter into prepared steaming tray. Steam cake over high heat for 30 minutes or until cake comes out clean when tested with a skewer.
- Remove to cool in rack before slicing.
Steamed kuihs do not last long in humid/warm temperatures. Best to finish within 1-2 days, otherwise keep in airtight container and refrigerate. Thaw to room temperature before serving.