Ma Lai Go (Cantonese Brown Sugar Sponge Cake)

Ingredients

• 3 large eggs
• 160 g evaporated milk (or light coconut milk)
• 3 tbsp pandan juice (or 3 tbsp plain water + 1 tbsp vanilla/pandan extract)
• 180 g cake flour (low-gluten)
• 190 g dark brown sugar
• 1 tsp instant yeast
• 1 tbsp custard powder (optional)
• 0.25 tsp fine salt
• 0.25 tsp baking soda
• 1 tsp baking powder
• 50 g neutral oil

Steps

1. 1

   Line an 8-inch bamboo steamer with parchment paper.

2. 2

   In a bowl, whisk together the 3 large eggs, 160g evaporated milk (or light coconut milk), and 3 tbsp pandan juice (or water/extract mixture).

3. 3

   In a separate large bowl, mix together 180g cake flour, 190g dark brown sugar, 1 tsp instant yeast, 1 tbsp custard powder (if using), and 1/4 tsp fine salt.

4. 4

   Gradually add the wet ingredients into the dry ingredients, stirring constantly until a smooth batter forms.

5. 5

   Strain the batter through a fine-mesh sieve into a clean bowl to remove any remaining lumps.

6. 6

   Cover the bowl and let the batter rise at room temperature for 2 hours, or overnight in the fridge for the best flavor development.

7. 7

   After proofing, remove 3 tbsp of the batter into a small bowl. Add 1/4 tsp baking soda, 1 tsp baking powder, and 50g neutral oil to this small portion and mix well.

8. 8

   Stir the small portion of oil and leavening back into the main batch of batter until fully combined.

9. 9

   Pour the final batter into the prepared 8-inch steamer and let it rest for 20 minutes.

10. 10

    While the batter rests, bring water to a boil in a wok or pot large enough for the steamer. If using a steam-capable oven, prepare the steaming setting.

11. 11

    Place the steamer over the boiling water and cook over medium-high heat for 40 minutes. Serve steaming hot.

Notes

For the best flavor, allow the batter to ferment overnight in the fridge. This cake is best enjoyed immediately while steaming hot. The custard powder is optional but adds a nice yellow hue and subtle richness common in Hong Kong bakeries.

Nutrition per serving

• dessert
• snack
• steamed
• chinese
• bakery
• dim sum
• sponge cake
• vegetarian