Malaysian steam sponge cake is one my favorite dim sum. I have to order it every time we went for a dim sum brunch. But here in USA, you can find all different kind of Ma Lai Kao, depends on which dim sum restaurant you went. Most of them taste like a regular steam sponge cake rather than the Malaysian style.
I found this steam cake from Kuali that taste pretty close to Malaysia Ma Lai Kao that I made last week and would like to share.
- 150g self raising flour (if use all purpose flour add 3/4 tsp baking powder and 1/8 tsp salt)
- 1/2 tbsp custard powder
- 1/8 tsp baking soda
- 50g margarine
- 137.5g soft brown sugar
- 70g canola oil
- 2.5 eggs
- 1 tbsp honey
- 3/8 tsp vanilla essence
- Some walnut ( Use melon seed you can you get)
- Sift flour and custard powder, baking powder, baking soda and salt into a mixing bowl.
- In a mixer bowl, cream margarine, sugar and oil until light and creamy. Beat in eggs, one at a time.
- Stir in honey and essence. Add in sifted flour mixture to blend into a smooth batter.
- Pour batter into greased pan and sprinkle over some walnut. Steam over rapidly boiling water for 30 minutes or until it's done.
- Use a toothpick to check when the cake is done. The toothpick should come out clear.