Steamed MahLaiKoh
This is not the traditional Mah Lai Koh that we eat during "yum cha" in the Chinese restuarant. This is the easy version which is more like steamed Chinese Sponge cup cake. A relatively easy and quick to do snack.
Ingredients:
100g cake flour
1.5 tsp baking powder
85g sugar
20g melted butter
70ml skim milk
30ml water
2 eggs
1/2 tsp vanilla essence
Method:
1. Sieve flour and baking powder together. Stir in the sugar.
2. Add in milk, water, vanilla essence and 1 egg beat well using an electric egg beater before adding the other egg.
3. Add in the melted butter and beat till well combined.
4. Spoon batter into muffin tray lined with paper cups.
5. Steam on high heat for 15 - 20 minutes or till cooked.
You get about nine pieces of 6cm diameter cup cakes.
The steamed cake is soft and spongy!
posted by Florence @ 3:45 PM
17 Comments:
This one looks very easy to make. Maybe I should make some, steaming is better than baking during summer. Just wondering... are the paper cups going to get wet or soggy during the steaming process?
Hi Oppss,
I put the paper muffin cups in the muffin tray therefore they will not be wet!
Try it, they are really spongy.
is cake flour the same as self raising flour??...
thank thank ^^
Hi cece,
Cake flour is low gluten flour without and leavening or baking powder added into it.
Self raising flour is plain flour with baking powder added into it.
If you use self raising flour for this Steamed MLK, you can skip the 1.5 tsp baking powder. :D
Hi,
Just tried your Steamed MahLaiKoh with my mother. It was delicious. Thanks for the recipe.
Hi,
I was thinking of making this cake for a party. Do the cakes stay soft for several hours if left out in room temperature? (The last time I made these, we ate all the cakes right after they were steamed because they tasted so good.)
Thanks!
gelato2005,
If you leave it outside at room temperature, cover it up with glad wrap and it will still be good but of course not as nice as when it is straight out of the steamer. :D
hi, just wondering is there a difference between skim milk and milk?
Hi YB,
Skim milk is milk with less fats!
Hi again, thanx for your reply! but will it be ok if i use normal milk (HL) instead of skim milk? will it turn out the same?
Hi YB,
Not a problem, it will taste better! :)
Hi florence, its me again! i've tried out the recipe for this mah lai koh but it turned out really wet inside and it didn't rise as nicely as yours. did i do something wrong?
but it still tastes pretty good. :D
Hi Florence,
neat recipe but i would like to try the traditional one. do u have 1? btw, i'm looking for a recipe of a glutinous rice with yau cha kwai, meat floss etc as fillings, wrap in a plastic cling. I dont remember the name but i think it's a typical HK street snack. HK ppl like to eat it with soya bean milk
thanks a lot,
Janet
Hey Florence. I ran out of caster sugar. So can I use brown sugar?
Geneve,
Yes, you can use brown sugar
Hi florence,
can I omit the butter, and replace the 2 eggs called for in your recipe with 4 egg whites?
oh wow....your steam mahlaikoh looks vey good i wish i know how to make good food like you. anyways, is cake flour is the same as all-purpose flour? and can i change skim milk to vitamin a milk?
well, i hope to hear from u soon because i would like to try it. it looks yummy...thank you!
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