📝 About This Recipe
A crown jewel of the Cantonese dim sum trolley, Ma Lai Gao is a masterpiece of texture—impossibly airy, moist, and characterized by its iconic 'honeycomb' internal structure. This traditional cake is distinguished by the deep, caramel-like notes of dark brown sugar and a subtle tang from a patient fermentation process. Steamed to golden perfection, it offers a cloud-like bite that is far more sophisticated than your average sponge cake.
🥗 Ingredients
The Liquid Base
- 4 pieces Large Eggs (at room temperature)
- 150 grams Dark Brown Sugar (packed, or use Muscovado for deeper flavor)
- 100 ml Evaporated Milk (adds a creamy, nostalgic richness)
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 200 grams All-Purpose Flour (sifted)
- 30 grams Custard Powder (essential for the golden color and aroma)
- 20 grams Tapioca Starch (provides the characteristic 'bounce')
- 1 teaspoon Instant Yeast (for the traditional honeycomb structure)
The Finishing Lift
- 60 grams Unsalted Butter (melted and cooled)
- 1.5 teaspoons Baking Powder (adds immediate lift during steaming)
- 1/2 teaspoon Baking Soda (reacts with brown sugar for color and texture)
- 1 tablespoon Vegetable Oil (for greasing the pan)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the 4 eggs and dark brown sugar together vigorously until the sugar has completely dissolved and the mixture is slightly frothy.
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2
Stir in the evaporated milk and vanilla extract until well combined.
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3
In a separate bowl, sift together the all-purpose flour, custard powder, tapioca starch, and instant yeast.
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4
Gradually whisk the dry ingredients into the wet egg mixture. Continue whisking until the batter is smooth and no lumps remain. The batter should be thick but pourable.
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5
Cover the bowl with plastic wrap and place it in a warm, draft-free spot. Let the batter ferment for 90 minutes to 2 hours. You will see small bubbles forming on the surface; this is the key to the honeycomb texture.
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6
After fermentation, the batter will look slightly puffy. Add the melted butter, baking powder, and baking soda to the bowl.
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7
Whisk gently but thoroughly to incorporate the leavening agents and butter. Be careful not to over-mix, but ensure the butter is fully emulsified into the batter.
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8
Prepare an 8-inch round bamboo steamer or a cake tin by lining the bottom and sides with parchment paper. Lightly grease the paper with vegetable oil.
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9
Pour the batter into the prepared tin. Tap the tin gently on the counter once or twice to release any excessively large air bubbles.
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10
Set up your steamer. Bring a large wok or pot of water to a rolling boil. Ensure there is enough water to last for 35 minutes of steaming.
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11
Place the cake tin into the steamer basket. Cover with the lid. If using a metal lid, wrap it in a kitchen towel to prevent condensation from dripping onto the cake.
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12
Steam over high heat for 30-35 minutes. Do not open the lid during the first 25 minutes, or the cake may collapse.
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13
Check for doneness by inserting a skewer into the center; it should come out clean. The cake should be bouncy to the touch.
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14
Remove from the steamer and let it cool in the tin for 10 minutes before unmolding. Slice into wedges or squares while still warm.
💡 Chef's Tips
Always use room temperature eggs to ensure the sugar dissolves properly and the yeast activates. Do not skip the custard powder; it is the secret ingredient that gives the cake its signature fragrance and yellow-gold hue. Wrapping the steamer lid in a cloth is vital to prevent 'pockmarks' on the cake surface caused by dripping steam. If your batter hasn't bubbled after 2 hours, your yeast may be expired; fresh yeast is crucial for the vertical 'honeycomb' holes. For an even deeper color, replace 20g of the brown sugar with black treacle or dark molasses.
🍽️ Serving Suggestions
Serve warm as part of a traditional Dim Sum brunch alongside Siu Mai and Har Gow. Pair with a pot of hot Pu-erh or Oolong tea to cut through the richness of the cake. Drizzle with a little extra condensed milk for a more decadent dessert experience. Leftovers can be re-steamed for 5 minutes to restore their original cloud-like fluffiness. Enjoy as a light afternoon snack with a cup of Hong Kong-style milk tea.