Since making the Ma Lai Koh [light coloured version] which I don't really fancy. I have this urge to make this dark version cake to share eventhough I know there are many who may have this similar recipe. I make use of a smaller bamboo steaming tray and steamed the balance batter using jelly moulds.
Ingredients - A
150 gm plain flour - sifted
2 tbsp sugar
1 tsp instant yeast
75 ml lukewarm water
- Mix all ingredients well until smooth. Keep in a container with tight lid for at least 12 hours or overnight [My opinion, this step is very important, the texture of the steamed cake depends on how well this yeast dough rises].
180 - 200 gm castor sugar
35 gm custard powder - sifted to with
35 gm high protein flour/strong flour
2 tbsp milk powder
Ingredients - C
5 eggs beaten lightly with a fork
150 ml corn oil
2 tsp alkaline water
Ingredients - C
1 1/2 tsp baking powder
1/2 - 3/4 tsp bicarbonate of soda
a 20 cm bamboo basket or 20 jelly moulds
- Line bamboo basket with parchment paper or line jelly moulds with paper casings.
- Place risen dough in the mixing bowl of a food processor. Using a dough blade, blend well with sugar then add in sifted dry ingredients [custard powder, flour and milk powder]. Continue to mix until well combined.
- Change dough blade to a balloon whisk. Add in beaten eggs gradually while beating. Whisk till batter is creamy and light [about 10 minutes on high speed]. Batter must not be lumpy at this stage. Drizzle in oil, then alkaline water. Continue to mix well. Lastly sift in baking powder and bicarbonate of soda. Mix well.
- Cover and leave batter to rise for at least 2 hours.
- Pour batter into prepared basket or moulds. Steam over rapid boiling water on high heat for 40 minutes [bamboo basket] and 20-25 minutes [for small moulds].
- I used a 18 cm bamboo basket and 10 jelly moulds. I think it is best to steam in a 20 cm bamboo basket for 40-45 minutes.
- Steamed food/kuihs do not keep long in humid temperatures/warm weather. Best to finish within 1-2 days otherwise keep in airtight container and refrigerate. Thaw to room temperature before serving.