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Malaysian steamed cake (mah lai goh)

(3.00/5 - 3 votes)

Here is a parftaite recipe to satisfy your greed and that of your family! Satisfactory result!

Number of serving: 2 servings
Preparation time: 15 minutes
Cook time: 30 minutes
Ready in: 45 minutes
Difficulty: Very Easy
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- 3 large eggs
- 3/4 cup brown sugar
- 3 oz coconut milk (or evaporated milk)
- 1 t. vanilla extract
- 1/4 cup melted unsalted butter
- 1/2 t. baking soda
- 1 cup all-purpose flour
- 1/2 t. baking powder

Step 1: Spray an 8" round pan with Pam and line the bottom with a circle of parchment
Beat 3 eggs and brown sugar in a mixer on med-high speed for 5 minutes.
Meanwhile, prepare your steamer.

Step 2: Preheat the steamer by bringing the water to a boil with the lid on. Add the coconut milk, vanilla and melted butter to the egg mixture and beat for 1 minute.

Step 3: Sift the flour, baking soda and baking powder in a bowl. Resift the flour mixture over the prepared batter. Using a balloon whisk, gently but quickly fold in all the flour so that the batter does not deflate; yet all the flour is combined.

Step 4: Pour the batter into the prepared pan. Lightly cover the pan with foil and place the pan on the steaming rack. Cover with the wok lid.

Step 5: Steam for 30 minutes over high heat. CHECK THE WATER LEVEL PERIODICALLY to ensure that you don't boil away all the water.

Step 6: Add sufficient hot water to maintain water level just below the bottom of the pan. Remove pan and cool the cake; slice and serve.

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