Ma lai koh

Recipe for Ma Lai Koh

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Ma lai koh is a traditional Chinese steamed sponge cake that originated from the Guangdong province. It is a popular dim sum dessert known for its soft and fluffy texture, subtly sweet taste, and beautiful caramel color. The cake is made using simple ingredients like flour, eggs, sugar, and baking powder, but what sets it apart is the addition of the unique combination of spices called "ma lai," which includes cinnamon, cloves, and nutmeg. This delightful treat is often enjoyed with a cup of tea and is perfect for any occasion.

Keywords: Ma lai koh, Chinese dessert, steamed cake, dim sum, traditional

Ma lai koh details

Ma lai koh, recipe Rating: 4.4
Number of votes:89 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:

1. 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.

2. Sift all flours in (B). Set aside.

3. Beat eggs with sugar until light and fluffy. Add in both milks, sifted flour and syrup. Mix well. Sift the mixture.

4. Line and grease a mould. Pour the mixture into the mould and steam over high heat for 25-30 minutes.

5. Let it cool for about 5 minutes before turning it out. Cut into any shape you like.

NOTES:

1. 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.

2. 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.

3. The purpose of sifting the mixture in Step (3) is to ensure that the mixture is consistent – no large bubbles or lumps of flour.

4. I was using a 20cm round mould. You can use small cups (like those used for drinking chinese tea) or a square tin instead.

5. Ma Lai Koh is one of the most popular choices of Malaysians for breakfast, afternoon tea and supper.