By Daniel Koh
Singapore Malay Cake (a.k.a Ma Lai Gao)
10 steps
Prep:20minCook:40min
Not much is known about the origin of this pastry. However, it can be found in teahouses across Hong Kong. If you love spongy and sweet cake, this is the pastry you definitely would want to try!
Updated at: Thu, 17 Aug 2023 05:08:05 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
56
High
Nutrition per serving
Calories557 kcal (28%)
Total Fat19.1 g (27%)
Carbs85.1 g (33%)
Sugars45.8 g (51%)
Protein11.7 g (23%)
Sodium571.2 mg (29%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Wet Ingredients
Step 1
Beat eggs with brown sugar and molasses lightly.
Step 2
Add in evaporated milk and water, mix until combined.
Dry Ingredients
Step 3
Combine plain flour, yeast and fine salt in a mixing bowl, mix until combined. Make sure that the salt and yeast doesn't come together before mixing.
Combining all Ingredients
Step 4
Add wet ingredients into the dry and mix until a smooth batter is formed.
Step 5
Sieve through and set aside to proof until bubbles form on the surface.
Step 6
Prepare a steamer. Make sure there's enough water to steam for 40 minutes.
Step 7
Take out 3 to 4 tablespoon of the batter and stir in baking powder, baking soda and corn oil.
Step 8
Fold it back into the remaining batter, and mix until well combined.
Step 9
Pour batter into the lined bamboo steamer and steam for 40 minutes. Do not open the steam in the first 30 minutes of steaming.
Step 10
Take it out of the steam and let it cool on wire rack.
