← Nouns Cooking · Chinese

Ingredients

• 4 large eggs, at room temperature
• 150 g dark brown sugar
• 100 ml neutral vegetable oil
• 80 ml evaporated milk or whole milk
• 1 tsp vanilla extract
• 150 g plain or cake flour
• 40 g Custard powder
• 2 tsp Baking powder
• ½ tsp Bicarbonate of soda
• 1 pinch Salt

Method

1. Line a 20 cm round cake tin (at least 6 cm deep) with baking paper. Set up a steamer large enough to hold it and bring the water to the boil.
2. Whisk the eggs and brown sugar with an electric mixer on high for 5–6 min, until thick, pale and doubled in volume.
3. On low speed, drizzle in the oil, then the milk and vanilla, mixing until just combined.
4. Sift the flour, custard powder, baking powder, baking soda and salt together, then fold into the batter in two additions with a spatula until no dry streaks remain. Leave the batter to rest for 20 min.
5. Pour into the tin and tap it on the counter to pop big bubbles. Steam over high heat for 25–30 min, without lifting the lid for the first 20 min, until risen and a skewer comes out clean.
6. Wrap the steamer lid in a tea towel so condensation does not drip on the cake. Cool for 10 min before cutting into wedges; it is best eaten warm.

Tips

• Contains egg, wheat and dairy.
• Traditional ma lai go uses a fermented starter for a slightly tangy flavour; this quicker version relies on baking powder and soda.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today MyKitchen101en