15-Minute Cantonese Steamed Muffins (Ma Lai Zhan)

Ingredients

• 100 g all-purpose flour
• 60 g granulated sugar
• 2 eggs (Large eggs, at room temperature if possible)
• 20 g milk powder
• 1 tsp baking powder

Steps

1. 1

   Prepare a steamer by bringing several centimeters of water to a steady boil. Line six small heatproof muffin cups or silicone molds with liners, leaving room for the batter to expand.

2. 2

   Add the flour, sugar, eggs, milk powder, and baking powder to a mixing bowl. Mix until the batter is smooth and evenly combined, with no visible dry pockets. Do not overmix once the flour has been incorporated.

3. 3

   Divide the batter evenly among the prepared muffin cups, filling each no more than about two-thirds full so the muffins can rise and flop slightly to the side as they steam.

4. 4

   Place the filled cups in the steamer. Cover tightly with the lid and steam over medium-high heat for about 10 minutes, or until the muffins are visibly puffed, set in the center, and a skewer inserted into one comes out clean.

5. 5

   Remove the muffins from the steamer carefully, allow excess steam to escape briefly, and serve warm while they are at their fluffiest and most fragrant.

Notes

The transcript identifies the ingredients and a 10-minute steaming time but does not provide measurements; the quantities here are practical estimates for a small batch of six muffins. Keep the steamer covered during cooking so the muffins rise properly. Best eaten fresh and warm.

Nutrition per serving

• breakfast
• dessert
• snack
• steamed
• quick
• Cantonese
• Chinese
• vegetarian