Ma Lai Go, also known as Chinese Steamed Brown Sugar Sponge Cake, is a soft and fluffy dessert made with simple ingredients like brown sugar, eggs, and cake flour. This cake is a classic in dim sum restaurants in Hong Kong and Southern China.
What’s special about it is that it’s steamed instead of baked, so you don’t need an oven! It’s light, airy, and has a warm brown sugar flavor that melts in your mouth. Let’s go through the steps to make this delightful treat at home.
Ingredients for Ma Lai Go
- 3 large eggs (room temperature)
- ¼ cup vegetable oil (60ml)
- ¾ cup packed dark brown sugar (120g)
- 1½ teaspoons vanilla extract (8ml)
- ⅓ cup evaporated milk (80ml, room temperature)
- 1½ tablespoons vanilla pudding mix or custard powder (18g – like Bird’s Custard Powder)
- 1 cup cake flour (120g)
- ⅛ teaspoon salt (1g)
- 3½ teaspoons baking powder (14g)
- 1 teaspoon butter or shortening (for greasing pan)
- All-purpose flour (for dusting pan, if using metal)
Step-by-Step Guide to Making Ma Lai Go
Step 1: Mix the Eggs and Sugar
In a mixing bowl, add the eggs, vegetable oil, and brown sugar. Use an electric mixer and beat on high speed for 5 minutes until the mixture becomes light and fluffy.
Step 2: Add Flavor and Milk
After beating, scrape the bowl to ensure everything is well-mixed. Then, add the vanilla extract, evaporated milk, and custard powder. Beat again for about 1 more minute to fully combine.
Step 3: Add Dry Ingredients
Sift the cake flour, salt, and baking powder together. Gently fold the sifted dry ingredients into the wet mixture. Be careful not to overmix—the batter should still have a few small lumps.
Step 4: Let the Batter Rest
Allow the batter to sit at room temperature for 30 minutes. This step is crucial as it helps the batter become airy and results in a light, fluffy texture once steamed.
Step 5: Prepare the Steamer
If you’re using a bamboo steamer, line it with parchment paper. If you prefer a 9-inch cake pan, grease it with butter or shortening, then lightly dust it with flour, even if it’s non-stick.
Step 6: Final Stir and Steam
After the batter has rested, gently fold it again to make sure everything is well mixed. Then, pour the batter into your prepared pan or steamer. Allow the cake batter to sit for about 10 minutes while you bring your steamer to a boil.
Now, steam the cake! If using a bamboo steamer, steam for 30 minutes, or 35 minutes if you’re using a metal cake pan. To test if the cake is done, insert a toothpick into the center—if it comes out clean, the cake is ready.
Step 7: Cool and Serve
Allow the cake to cool slightly before slicing and serving. The cake is best enjoyed warm, but you can also enjoy it at room temperature.
Why Ma Lai Go is So Special
Ma Lai Go is a nostalgic treat that combines the perfect balance of sweetness and fluffiness. The brown sugar flavor is warm and comforting, and the texture is incredibly soft and light, almost like a sponge.
It’s a cake that’s simple yet full of flavor, making it the perfect dessert for any occasion. Whether you serve it at a tea party or as a light snack, Ma Lai Go will surely delight anyone who tries it.
FAQs
What is Ma Lai Go made of?
Ma Lai Go is a traditional Chinese steamed sponge cake made with eggs, brown sugar, evaporated milk, oil, custard powder, and cake flour. It’s soft, fluffy, and mildly sweet.
Can I use a metal cake pan instead of a bamboo steamer?
Yes, you can use a metal cake pan in a regular steamer. Just increase the steaming time to 35 minutes instead of 30 to ensure even cooking.
What does the custard powder do in the recipe?
Custard powder adds a mild vanilla flavour and helps give the cake its light yellow colour and soft texture. It also improves the overall structure of the sponge.
Is it okay to use regular milk instead of evaporated milk?
Yes, you can substitute evaporated milk with regular milk, but the cake may turn out slightly less rich. Evaporated milk gives a smoother texture and deeper flavour.
How do I store and reheat Ma Lai Go?
Store the cake in an airtight container. It stays fresh at room temperature for 1 day or in the fridge for up to 3 days. Reheat by steaming for 5–7 minutes to restore softness.
