Authentic Cantonese Steamed Sponge Cake (Ma Lai Go) Recipe

Ingredients

1 1/2 cups of all-purpose flour
1 cup of granulated sugar
2 large eggs
1 cup of evaporated milk
1 tablespoon of custard powder
1 teaspoon of baking powder
1 teaspoon of baking soda
1 tablespoon of lard or vegetable oil
1 teaspoon of vanilla extract
1/2 cup of warm water (110°F-115°F)
1 packet (2 1/4 teaspoons) of active dry yeast
1 teaspoon of granulated sugar (for yeast)

Steps and instructions

In a small bowl, dissolve the yeast and 1 teaspoon of sugar in warm water. Let it sit for about 10 minutes until it becomes frothy.
In a large bowl, combine the flour, custard powder, baking soda, and baking powder.
In another bowl, beat the eggs and the remaining 1 cup of sugar together until it becomes light and frothy.
Stir in the evaporated milk, lard or vegetable oil, and vanilla extract into the egg mixture.
Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and well combined.
Pour in the yeast mixture and stir until well incorporated.
Cover the bowl with a clean cloth or cling wrap and let the batter rest for about 2 hours until it doubles in size.
Preheat your steamer. Pour the batter into a greased 8-inch round cake pan.
Steam over high heat for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for a few minutes, then remove it from the pan and let it cool completely on a wire rack before slicing and serving.

Tools for making

Mixing bowls - You will need multiple bowls for various mixtures and ingredients.
Whisk - Use a whisk to combine the wet ingredients and ensure a smooth batter.
Measuring cups and spoons - Essential for accurately measuring the ingredients.
Cake pan - Use an 8-inch round cake pan to steam the Ma Lai Go.
Steamer - This is needed to steam the cake, ensuring it cooks properly.
Clean cloth or cling wrap - Cover the bowl while the batter rests to prevent a skin from forming.
Wire rack - Allows the cake to cool evenly after it is steamed.
Toothpick - Insert the toothpick into the center of the cake to check for doneness.

Recipe variations

Replace all-purpose flour with cake flour for a lighter texture.
Use coconut milk instead of evaporated milk for a subtle coconut flavor.
Add a handful of raisins or chopped nuts to the batter for added texture and flavor.
Experiment with different extracts such as almond or pandan for a unique twist.
Try using brown sugar or palm sugar instead of granulated sugar for a deeper, caramel-like taste.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Make it vegan by replacing the eggs with a flaxseed or chia seed egg substitute, and use plant-based milk instead of evaporated milk.
Add a layer of sliced fruits like bananas or mangoes on top of the batter before steaming for a fruity variation.
Sprinkle some cinnamon or cocoa powder on top of the cake before steaming for a spiced or chocolatey flavor.
Make it savory by adding diced Chinese sausage or bacon to the batter.

Recipe overview

Welcome to our Ma Lai Go recipe! This traditional Cantonese steamed cake is a staple in dim sum restaurants, known for its tender texture and rich, sweet flavor. This recipe makes an 8-inch round cake, perfect for sharing with family and friends. The process involves creating a smooth batter with flour, sugar, eggs, evaporated milk and a few other ingredients, and then steaming the cake to perfection. The result is a beautifully golden cake with a unique, slightly spongy texture. Despite seeming exotic, the steps are simple enough even for a beginner baker. Expect a profound sweetness balanced with the rich taste of evaporated milk and a hint of vanilla. The custard powder adds a slight depth to the flavor profile while contributing to the cake's vibrant color. Overall, this is a fun and rewarding recipe to try out, especially if you're eager to explore Chinese cuisine in your home kitchen. Enjoy!

Common questions

Can I use a different type of flour for this recipe?
Yes, you can experiment with different types of flour, but keep in mind that it may affect the texture and taste of the Ma Lai Go.
What can I use as a substitute for custard powder?
If you don't have custard powder, you can substitute it with an equal amount of cornstarch. However, the custard powder adds a unique flavor to the cake, so the taste may be slightly different.
Can I use baking powder instead of yeast?
No, for this recipe, it is important to use yeast as it helps with the rising of the cake. Baking powder alone will not provide the same texture.
Can I use a different type of milk?
Yes, you can substitute evaporated milk with regular milk or any non-dairy milk alternative. However, the taste and richness of the cake may vary slightly.
Can I use a different pan size?
Yes, you can use a different pan size, but keep in mind that the cooking time may vary. Adjust the cooking time accordingly and check for doneness using a toothpick.
Can I freeze the Ma Lai Go?
Yes, you can freeze the Ma Lai Go. Allow it to cool completely, slice it into portions, and wrap each slice tightly with plastic wrap or place them in a freezer-safe container. It can be stored in the freezer for up to 2 months.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the ingredients together.
Whisk - Used for beating and mixing the eggs and sugar together.
Spatula - Helps in scraping the sides of the bowl and folding the ingredients together.
8-inch Round Cake Pan - The pan where the batter will be poured and steamed.
Steamer - Used to steam the Ma Lai Go cake.
Toothpick - Used to check if the cake is fully cooked by inserting it into the center.
Clean Cloth or Cling Wrap - Used to cover the bowl while the batter is resting.
Wire Rack - Used for cooling the cake after steaming.

Origin stories

Ma Lai Go, also known as Chinese steamed cake, is a popular dessert in southern China, particularly in the Guangdong province. This fluffy and slightly sweet cake got its name from the Malay peninsula, reflecting the historical trade and cultural exchanges between South East Asia and the Southern provinces of China. In Cantonese, "Ma Lai" means Malay and "Go" means cake. The cake was said to have been introduced by Malay stevedores who worked in the docks of Canton in the late 19th century, hence the name. It later became a staple dim sum dessert in teahouses, and it's often enjoyed with a cup of tea. The cake is characterized by its rich aroma, delicate and soft texture, and caramel color. The unique flavor and texture are achieved through the process of fermentation and steaming.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.