Thursday, September 20, 2018


If you love Ma Lai Koh but do not have a bamboo tray to steam a whole cake, perhaps, you can try this recipe.   You can steam the batter in plastic cups [the type used by some kuih vendors to steam huat kuihs].  Though there is no honeycomb texture in these mini cakes, they are delicious, too.  The texture is spongy soft, not too sweet and easy to prepare.
These Ma Lai Koh should be great for tea time treats or potluck gatherings. Stay soft and spongy for 2-3 days.
In the original recipe, the batter is steamed in a loaf pan.
Recipe adapted from Coaster Kitchen Ma Lai Gao recipe [modified]
[makes 14 mini cakes]
Starter Dough
100 gm cake flour
1/2 tsp instant yeast
1/2 tsp sugar
100 ml water
  • Mix the dry ingredients together in a small bowl.  Add in water, mix well into a soft dough.
  • Cover with cling wrap and set aside to rest for more than 1 hour or double in size.

Other Ingredients
2 large eggs
100 gm dark brown sugar
20 gm cake flour
20 gm custard powder
1/4 tsp baking soda
25 ml melted butter

  • Beat eggs with sugar.  Whisk until sugar dissolves and well incorporated.
  • Sift in cake flour, custard powder and baking soda.  Mix well and stir in melted butter until well blended.
  • Strain the egg mixture into starter dough.  Mix well into a smooth runny batter.
  • Bring water in steamer to boil.  Arrange plastic cups in steaming tray. Pour in batter until 80% full.  Place over boiling water.  Cover tray with aluminium foil [lightly].
  • Steam for 30-35 minutes or until cake is ready.
  • Remove to cool on wire rack for 10-15 minutes before removing from cups.

Tuesday, September 18, 2018


Pork Chops with a twist of flavour.  The original recipe uses spare ribs which I have tried before.  It was good but I didn't get to share the recipe as I accidentally deleted the pictures.  This time, I prepared this coffee flavour pork dish with pork chops [shoulder neck pork].
The result is awesome, tasty and delicious with a plate of steaming hot rice.  There is a tinge of coffee flavour and aroma. You can serve the pork chops as a whole  piece or sliced.

4 pieces [1 cm thick] shoulder neck pork -  tenderise with a meat pounder
Some spring onion curls for garnishing
1 tbsp oyster sauce
1/2 tsp each of salt and sugar
a pinch of bicarbonate soda
1/2 an egg 
2-3 tbsp water
1 tbsp custard powder 
2-3 tbsp plain flour
Coffee Sauce [combined]
2 tbsp maltose
2 tbsp sugar
2 tbsp Worcester sauce
1 tsp instant coffee powder
100 ml water

  1. Combine meat slices with marinade [except plain flour].  Mix well and marinade for a few hours.
  2. Coat marinated meat slices with plain flour.  Pan fry or deep fry meat slices until golden brown.  Dish up and remove excess oil.
  3. Bring sauce to boil until bubbly, add in the fried meat slices and cook for 1-2 minutes or until sauce is thick.
  4. Dish up to serve with rice.

Monday, September 17, 2018


Lately, have been really busy with many activities and chores to attend.  Home-made preserves [fruit jam] depleting soon  and there is the urgent need to get ready some for our daily breakfast.  It came to my mind that making caramel kaya would be a good alternative as it is quick to prepare.
Remembered that I have downloaded the recipe to try sometime ago.  It is always good to download some recipes whenever I have the time and it will come in handy for immediate retrieval during busy days.

This caramel kaya is easy to prepare with only a few ingredients, simple steps and yet the result is awesome.  It can be kept in the fridge and stays spreadable even chilled.
Recipe adapted from  Kathrine Kwa You-tube Recipe
5 size B eggs
200 gm + 50 gm castor sugar
250 ml thick coconut milk
3 blades screwpine [pandan] leaves - knotted
  1. Beat eggs lightly with 200 gm sugar until sugar dissolves.
  2. Place 50 gm castor sugar in a heavy base pan.  Heat over medium heat to dissolve the sugar until caramelised, stir ocassionally but careful not to burnt it.  
  3. Off heat, gradually pour in coconut milk, stirring while pouring in.  Turn to low heat and stir until the caramelised sugar dissolves but not boiling.
  4. Remove from heat, gradually stir in the egg mixture.  Strain into a heavy base pan or wok [I used my Thai copper wok].
  5. Add in pandan leaves, cook over medium low heat and stir constantly until kaya is of runny consistency.  Note: If using kaya as filling, best to cook until thick paste consistency for easy wrapping.
  6. Cool, remove pandan leaves and store in air tight container.

Friday, September 14, 2018


Has been a long while since I last prepared Ma Lai Koh.  But when I came across this recipe here, with all the ingredients in hand, there is nothing to stop me from making it right away, hehehe!

Anyway, no regrets preparing this Ma Lai Koh. My hubby and mum said it is 'good'.  The cake is soft and spongy especially with the 'honeycomb' look.  This recipe is a keeper.

Recipe adapted from My Kitchen 101 En

3 large eggs
160 gm evaporated milk
3 tbsp pandan juice [or plain water]
180 gm plain flour
190 gm dark brown sugar
1 tsp instant yeast
1/4 tsp fine salt
1 tsp baking soda/sodium bicarbonate
1 tsp baking powder
50 gm corn oil

  1. Line 7 inch bamboo steamer with parchment paper.
  2. Beat eggs lightly, add in evaporated milk and water or pandan juice.  Mix until combined.
  3. Place plain flour, dark brown sugar, instant yeast and fine salt in a mixing bowl, mix until combined.
  4. Add in egg mixture gradually into dry ingredients until a batter is formed.  Sieve mixture  through to have a smooth batter.
  5. Cover the mixing bowl, set aside to proof for  2 hours at room temperature.  The mixture will look bubbly/foamy after proofing for 2 hours.
  6. Bring enough water to boil in a large steamer.
  7. Transfer  3-4 tablespoons of the proofed batter into a small bowl, sieve in baking soda and baking powder and mix well.   Lastly, stir in the corn oil until well combined.
  8. Add mixture to the remaining batter, mix until well blended.
  9. Pour batter into lined bamboo steamer and steam over medium-high heat for 40 minutes.  [Note: Do Not Open the steamer before 30 minutes or the cake might collapse].
  10. Remove cake, unmould and cool on wire rack before slicing to serve.