November 23, 2009

Ma Lai Goh!

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 a slice of my cake. I'm pretty sure I beat the eggs too much trying to get all the lumps of sugar and flour out (even though I sifted) cause the cake is suppose to be light and fluffy but it turned out really dense. Also, the recipe didn't say what temperature to steam it at and for about 10 mins the water was boiling so I think that's another reason why it didn't turn out so fluffy. Would I make it again? Definitely! It was so quick and simple and tasted really good despite my mistakes. I used 1/2 c. brown sugar and 1/2 c. white sugar but really I don't think you need all of it because it was pretty sweet.

Here's the original recipe if you want to try it out!
Ma Lai Goh Recipe  from epicurious.com
Ingredients:
4 Eggs
1 Egg Yolk
1 c. Sugar
1/2 tsp. Vanilla
1 c. Sifted cake flour
1 tsp. baking powder
1/4 tsp. salt

Prep:
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.