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]
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.
2 large eggs
100 gm dark brown sugar20 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.