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
Ingredients
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
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
- Line 7 inch bamboo steamer with parchment paper.
- Beat eggs lightly, add in evaporated milk and water or pandan juice. Mix until combined.
- Place plain flour, dark brown sugar, instant yeast and fine salt in a mixing bowl, mix until combined.
- Add in egg mixture gradually into dry ingredients until a batter is formed. Sieve mixture through to have a smooth batter.
- 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.
- Bring enough water to boil in a large steamer.
- 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.
- Add mixture to the remaining batter, mix until well blended.
- 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].
- Remove cake, unmould and cool on wire rack before slicing to serve.
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