I used to buy this spongy cake from Taman Segar pasar malam every Friday. I think this guy Ma Lai Koh is the best. I like to eat it by spreading some kaya on top of it and with a hot cup of Milo. I used regular sugar for this cake but the next time I make this again I am going to try it with palm or brown sugar. I am sure it will taste so much better like the one BBO did.Ingredients :
(A)
200 grm of sugar
5 eggs
(B)
100 ml vegetable oil
130 ml fresh milk
(c) - sift together
280 grm flour
4 tbsp of custard powder
2 tsp of baking powder
1/2 tsp of baking soda
1/4 tsp of salt
1) Whisk (a) until light and creamy.2) Fold in (B) and then (C) until well combined.
3) Pour batter into a well greased baking pan and steam on high heat for 30 min or until skewer comes out clean when tested.
4) Cool complete before cutting.
Gert ... is this the kuih that can be baked into crispy biscuits sold in pasar malam? Quite easy to make. :)
ReplyDeleteGert.. selalu you masak saper makan ya? mesti best kan ada tukang masak. Bole i tumpang gak sekaki?
ReplyDeleteoh great another food blog! yipppeeeee!!!
ReplyDeleteGert, i dah pernah buat this ma lai koh, macam apam or kek kukus gitu kan? oh ya, i tried dat shrimp pasta already, my dotter said, yummy! hhee...tq dear. wahh, dah start baking eh! for d christmas? u must bz now..have a nice day Gert!
ReplyDeleteRita, I am not too sure which type of crispy biscuit you are refering to :) Yeah, this steam cake is easy to make.
ReplyDeleteUmmi, I brought this cake to a Party :) Biasa I masak tak banyak. Just enough for the two of us and for baking pulak I bagi neighbour I or hubby bawak pergi kerja :) :)
Laundyamah, thanks for dropping by.
Jun, this cake is like apam :) Yeah, the cookies are for Christmas.
wah your one look so fluffy. Another interesting ingredients! I must try yours.....
ReplyDeleteGert, I ate this koh with kopi-o, mo tak thengleh, yum yum.
ReplyDeleteGert,you mai lai koh really look fluffy and light!!.Another good recipe to keep.No cake baking for awhile now,just throw away some last week baking in trash...have to kutuk myself,wasting so much food.Hubby refused to bring food to work and I just gave 2 type of cookies to my neighbour.Thanks for sharing:))
ReplyDeleteBBO, next I am going to try out your recipe.
ReplyDeleteChoy, glad you likes it.
Beachlover, how come your hubby refused to take the some of your baking to work. At least he can share it with his office mates. At least you can share it with your neighbour.
The Mah Lai Ko look good yeah but I am too lazy to make myself just go to the pasar malam and buy once piece back. hihihi....
ReplyDeleteSue, easy for you as you can just go pasar malam and buy a slice. For me if I want to eat a slice I have to make the whole cake :) :)
ReplyDeleteHI
ReplyDeleteI was wondering which brand custard powder do you use? It is sweetened? I can't find it. I am in CA. Can I use Jello pudding mix to substitute?
Thank you! I really want to try your mai la ko!
Jenn
Jenn, I used 'bird' custard powder. You can get custard powder from the Indian store in CA. If not just substitute it with corn flour but your cake won't have the nice yellow color.
ReplyDeleteThank you so much for the recipe. My daughters loves it so much! http://cookingcrave.blogspot.com/2009/04/easy-steamed-cake-ma-lai-koh.html
ReplyDeleteThank you for sharing this recioe. I love the flavor of this cake, especially when I use palm sugar instead of regular sugar. My cake was light and fluffy on the top but turned out dense at the bottom. What can I do to fix this? When I sifted in the flour mixture, the flour formed lumps in the batter. What is the best way to get rid of them? I ended up sifting the batter to get rid of the lumps. Thank you!
ReplyDeleteTintin, glad that you like the cake.
ReplyDeleteKathy, did you shift all the ingredients (C) before folding it into the egg mixture? No wonder your cake is dense. When you sieve the batter you get rid of all the air that you incorporated in when you beat the eggs. Try folding the flour into the egg mixture in 3 batches and don't put it in all at once. This might help to get rid of the lumps.
Hi,
ReplyDeleteThanks for the recipe. Just wondering, if the measuring spoons you use are the same as the ones in Australia, does your (1 tablespoon = 20ml) and (1 teaspoon = 5ml)? Thanks.
Anon, the measurement are the same.
ReplyDeleteHi,
ReplyDeleteMine turned out dense and a little hard, not light and fluffy like yours. I sifted the flour mixture once and fold them in batches accidingly. I am trying to figure out what could have gone wrong. How long do you beat the eggs and sugar? Thank you. Eileen
Eileen, did you beat your egg and sugar by hand or mixer? I used my KitchenAid and beat if for 7-8 min on high speed. You have to beat it until ribbon stage.
ReplyDeleteThanks for your quick response. Yes, I beat using kitchenaid mixer and I think I beat less than 5miins. I use speed no. 2, is that correct? Thank you! Eileen.
ReplyDeleteHi, it's me again. I shouldn't have asked if speed 2 is correct as you mentioned high speed. Is speed 10 ok? Do I start by beating on high speed or grafually increase to high? Thank you! Have a wonderful weekend! Eileen
ReplyDeleteEileen, you start slow and then crank it up to at least speed 6 or 7.
ReplyDeleteHi
ReplyDeleteI tried this recipe today, it turned out very well. Thanks for sharing!
cheers
Bee @EEWIF
Thank you for this ma lai ko recipe! It was absolutely delicious, but slightly dry. Would you suggest I decrease the steaming time, or let the cake cool in the pan instead of turning it out onto a rack (I turned it out after 10 minutes). What are your thoughts? Thanks in advance!!!
ReplyDeleteHi
ReplyDeleteI love to view yr blog, many delicious yummy food. Would like to know if i can dissolve brown sugar with little water first then I pour in the syrup into egg to beat. Is it possible ?
Thanks!
Catherine
Hi Marisa, this is a steam cake so it should not be dry. Did you measure the liquid ingredients correctly?
ReplyDeleteHi Miss Cake, I am not sure what brown sugar you are using. If it is just regular light or dark brown sugar you can just beat it together with eggs without making it into syrup.
Hi...if I want to turn it into pandan flavour what do I omit. How much pandan juice and essence do I add in?
ReplyDelete