Malay Cake馬拉糕
A classic Hong Kong steamed sponge cake, known for its fluffy texture, golden-brown color, and rich, sweet flavor from brown sugar. It's a beloved dim sum dessert.
01Ingredients
- 150g plain flour
- 100g dark brown sugar (slab sugar)
- 50g caster sugar
- 3 large eggs
- 100ml full-fat milk
- 50ml vegetable oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp custard powder
Nutrition (per serving)425kcal
- Protein7.5g
- Carbs52g
- Fat19.5g
Fiber 0.4 gSodium 285 mg
02Steps
- Sieve plain flour, baking powder, baking soda, and custard powder into a large bowl. Mix well.
- In a separate bowl, whisk eggs with caster sugar and dark brown sugar until light and fluffy.
- Gradually add milk and vegetable oil to the egg mixture, mixing until just combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- Pour the batter into a greased and floured 8-inch round cake pan or a heatproof ceramic bowl.
- Steam the cake over high heat for 35-40 minutes, or until a skewer inserted into the center comes out clean.
- Remove from steamer, let it cool slightly before slicing and serving warm.
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