Steamed Ma Lai Sponge Cake (Ma Lai Gao, Quick & Easy Chinese Recipe) CiCi Li - Asian Home Cooking

Ma Lai Gao (Steamed Ma Lai Sponge Cake) originated in Malaysia and was inspired by British cakes. Later, it was adapted by Cantonese chefs and become what we see in dim sum today. Traditionally, Ma Lai Gao needs about 24 hours to prepare the starter dough (levain). Today, let me show you a quick and easy way to make Ma Lai Gao without sacrificing its taste or texture. Ma Lai Gao Written Recipe: https://cicili.tv/steamed-ma-lai-sponge-cake/ Serving: 1 (8-inch) round cake Prep time: 15 minutes Rest time: 1 hour Cook time: 30 minutes Ingredients 2 large eggs 1 cup evaporated milk (252 g) 2 tablespoons avocado oil, or replace with other cooking oil 1 cup dark brown sugar (220 g) 1 ½ cups all-purpose flour (217.5 g) 1/8 teaspoon salt 2 teaspoons instant yeast 1/2 teaspoon baking powder 1/2 teaspoon baking soda Stay in touch with CiCi: http://www.cicili.tv https://www.facebook.com/cicili http://instagram.com/cicili.tv http://twitter.com/cicili #CiCiLi #AsianHomeCooking #MaLaiCake #MaLaiGao © All Rights Reserved.