You're probably wondering what that is right? It's a Malaysian Steamed Sponge Cake (Well, I assume it's of Malaysian origin since Ma Lai means Malay in Chinese). Anyways, I grew up eatting this sweet but not too sweet sponge cake at local dim sum restaurants and in Vancouver's Chinatown. Sadly, it doesn't seem to be as popular as it use to be and the regular dim sum haunts don't serve it though some of the higher end places still do. Well, I was craving for it out of no where the other day and so I googled and much to my delight there was a recipe on Epicurious.com and it had a 4 fork rating!
Here's the original recipe if you want to try it out!
Ma Lai Goh Recipe from epicurious.com
1 Egg Yolk
1 c. Sugar
1/2 tsp. Vanilla
1 c. Sifted cake flour
1 tsp. baking powder
1/4 tsp. salt
Beat eggs until light and foamy. Slowly add sugar while beating constantly. Add in vanilla. Mix remaining dry ingredients and fold into egg mixture. Pour batter into slightly greased pan. Steam for 20 minutes, or until a toothpick inserted into the center comes out clean.