Ma lai koh

Recipe for Ma Lai Koh
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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INGREDIENTS:
A:
80g castor sugar
115ml water
100g butter or margarine
1/2 tsp black treacle
B:
75g high protein flour
75g high ratio (superfine) or plain flour
1/2 tbsp sodium bicarbonate
C:
2 eggs
80g castor sugar
1 1/2 tbsp condensed milk
200ml evaporated (ideal) milk
METHOD:
- Prepare syrup: Melt sugar in (A) over low fire. Keep stirring until the sugar turns golden brown. Add water, butter and black treacle. Stir well. Leave to cool.
- Sift all flours in (B). Set aside.
- Beat eggs with sugar until light and fluffy. Add in both milks, sifted flour and syrup. Mix well. Sift the mixture.
- Line and grease a mould. Pour the mixture into the mould and steam over high heat for 25-30 minutes.
- Let it cool for about 5 minutes before turning it out. Cut into any shape you like.
NOTES:
- If you do not have black treacle, substitute it with black soy sauce. You can also omit it if you prefer a light colour product.
- The use of high protein flour results in spongy-textured product. You can use all plain flour if you do not have high protein flour.
- The purpose of sifting the mixture in Step (3) is to ensure that the mixture is consistent – no large bubbles or lumps of flour.
- I was using a 20cm round mould. You can use small cups (like those used for drinking chinese tea) or a square tin instead.
- Ma Lai Koh is one of the most popular choices of Malaysians for breakfast, afternoon tea and supper.
Reference: Ma lai koh
Recipe type: xarchivex
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