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Tuesday, April 24, 2012

Ma Lai Koh - Light Coloured Version

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. 

5 eggs
180 gm castor sugar
100 ml corn oil
130 ml fresh milk

Sifted together
280 gm superfine flour
4 tbsp custard powder
2 tsp baking powder
1/2 tsp bicarbonate soda
1/4 tsp salt
  1. Line a 7"  square tin with greased proof paper.
  2. Prepare a steamer with enough water.  Bring to a boil while you prepare the batter.
  3. Whisk eggs and sugar in an electric mixer on medium high speed till light and creamy. 
  4. Slowly drizzle in oil on medium low speed to combine.  Then drizzle in milk.
  5. Gradually add in sifted flour and fold on low speed until well incorporated and mixture is smooth.
  6. Rest batter for 15-20 minutes [advisable step].
  7. 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.
  8. 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.

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