Malaysian steamed cake (mah lai goh)

Ingredients

• 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

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Preparation

• 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.
• 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.
• 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.
• 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.
  
• Steam for 30 minutes over high heat. CHECK THE WATER LEVEL PERIODICALLY to ensure that you don't boil away all the water.
• Add sufficient hot water to maintain water level just below the bottom of the pan. Remove pan and cool the cake; slice and serve.