Ingredients:
(A)
200 gm. castor sugar
5 eggs
(B)
120 gm. corn oil
130 gm. fresh milk
(C)
280 gm. plain flour
25 gm. custard powder
2 tsp. baking powder
1/2 tsp. bicarbonate of Soda
1/4 tsp. salt
Method:
(1) Whisk (A) till sugar dissolves then add in (B) and mix till smooth. Add in (C) and mix well. Rest for 25 to 30 mins.
(2) Pour batter into any plastic moulds and steam at high heat for 15 mins. or until cooked.
Remove ma lai koh immediately while it is still hot.
53 comments:
hi aunty
wow, your ma lai koh are so pretty and look so spongy, i think i can wallop 10 in one go.hahaha
can kindly share the recipe???
what type of mould you use to steam them?? is it aluminium type ?? do u grease them before pouring the batter in??
I would love to have the recipe for this one. They look like the ones I always get from T&T
Hi aunty...
I LOVE steamed cakes so I was really hoping you could share the recipe? Especially since the cakes look like they has amazing texture...
Thanks :)
Wah, they look so cushy! :)
Hi bae,
I didn't grease the mould but I think a slight grease at the base will be good tho.. easier to unmould.
I will try to snap a photo of the mould.
rgds
hi aunty,
I just did the durian chiffon cake,it rise very but when is time to remove the cake, it actually empty at the center and the cake is heavy.I actually tried three time but same thing happen.Don't know why.
I always love to make chiffon cake and never fail but the durian chiffon is a problem to me. Please advise.
Hi anonymous.
This recipe is by Kevin Chai - All about chiffon and it's truly marvellous - soft and fluffy. I did his recipe and it turned out wonderfully. I think it's your method of making that comes out with the heavy cake. You must mix the egg white to the egg yolk mixture lightly and not to deflate the eggs. I think you practice on mixing n one day you will be able to get it.
rgds
hi aunty
thank you for your advised,i am going to try it again tomomrow.Can i check with r u using the hand whisk to mix the yolk mixture? And is it all in one go?
Hi anonymous,
Yes I normally take whatever is available... a spoon, a spatula, a hand whisk or wooden spoon to stir the egg yolk mixture. No particular order of stirring tho...just stir till it's smooth will do.
rgds
hi aunty,
thanks for replying
i am looking forward for your photos and your next recipe
Another wonderful, tasty looking recipe that I would love to have!! Please? Thanks!
Aunty......can I have one?? so yummy!! Can share this recipe? My grandpapa likes it alot..everytime order whenener go dim sum...;)
Thank you aunty!!
Lina
hi aunty
thks for sharing the recipe...i am goin to try it but what kind of mould? the plastic mould that i have is way too small, the red cup or the putu ayu mould..is it ok?
thks
THANK YOU!!!! You are the best!
Hi yochana,
From your experience, do you think there's possibility of reduce the sugar for steam cakes? Will the reduction of sugar after the texture of the cake.
Jennifer
hi aunty
Must i greased the mould?
hi anonymous,
yes,lightly grease the mould.
rgds
Hi Jennifer,
I don't find this very sweet but cutting down slightly should be no problem and shouldn't affect the texture.
rgds
hi aunty,
thank you very much for the recipe, will try making it, but have some question:
1) can plastic mould withstand the heat??
2) can i use the aluminium mould instead??
3) you mean beat A till sugar dissolve, is it beat till thick and can form into ribbon??
Hi Aunty,
I made the ma lai koh this morning, it turned out beautifully. I used silicone muffin cups and they came out clean and all in one piece even though I didn't grease the base of those cups. Thanks again for the no fail recipe.
May
Hi May,
Congrats to you....Yes, you're smart to use the silicon muffin cups. You noticed that I also used the silicon muffin cups in one of my picture.
rgds.
hi bae,
I have already posted the mould and they can withstand heat. May used the silicon muffin cups and they work very well...no need to grease. You can use aluminium type but you must grease the tins.
rgds
hi aunty,
its me again, just wandering whether in your method no. 1, did you use ballon whisk or electric mixer?? do i have to beat till fluffy??
Hi Bae,
For eggs, always use a balloon whisk.
rgds
hi aunty
thanks again
Hi Aunty Yochana,
I tried this recipe last evening. It turned out very nice! Thank you very much for this "idiot-proof" recipe! ;)
But I realised that inside it's not as dense as yours, and not so uniform. Does it has anything to do with steaming too long?
I have posted the picture here:
http://picasaweb.google.com/Aloyallyanders/MyFoodCreation/photo#5102243889849319602
Many of what I baked came from your blog. For some, I'm quite proud of the outcome, but for others, I think I might either have overdone some steps or underdone some steps. :p
Anyway, thanks a lot for all your recipes. Looking forward to more recipes! :)
Hi,
I wanted to add that even my parents and parent-in-law like this. My FIL thought it was purchased from outside, until I told it was made by me. He was pleasantly surprised! ;)
Thank you so much. Anymore such easy recipes? :p
Hi Jane,
thumbs up for your successful mah lai koh.
Do browse through the other recipes and try it.
rgds
Looks very delicious! Could I use one big form instead of many tiny moulds?
Hi anonymous.
I've tried to make one big one using this recipe but I think it should be o.k. Remember to increase the steaming time.
rgds
OK, i surely will try this! Thanks! Another problem is that here in Germany there doesn't seem to be custard powder... so i have to substitute it for something else...
Oh, yet another question: When i use one big form, is it ok to place parchment paper into the form first? Or will it affect the result?
OK, i tried it. Just brilliant. All other recipes i had tried before had resulted in ... things you can't describe as Ma Lai Kohs. But this one yielded a Ma Lai Koh almost like the ones in HK. And it's so easy. Thank You very much!!!
Hi aunty!
I made these! and i mus thank you for being so generous in sharing this recipe~ :) they are delicious~ Though mine was not as good looking like yours, i mus say they are still pretty delicious :D Thanks once again!
Amanda
Hi Aunty,
Would like to try this out next week but I have a question.
U mentioned before that your eggs are all double yolk.
Are these also double yolk?
Will single yolk eggs affect the texture?
Thanks
Regards
Mei
mk1203@hotmail.com
Hi Mei,
this recipe is not using double egg yolks.
Normally with double egg yolks, I will sometimes cut down the number of eggs.
rgds
Hi aunty
I tried making the ma lai koh and it turns out nice but I feel its a bit firm and quite a strong taste of either the egg or flour or maybe its the custard powder. I dont know which coz some say its egg and others says its flour. Does ma lai koh's texture be fluffy like muffins?
Thanks.
Hi sherie,
Actually the Malaysian type of Ma Lai Kou is very different. They turn caramel colour, very and fluffy but has a lot of empty pockets in between, giving a layering look.
This version is the Hong Kong style. Very fine ...but taste wise is unlike the cupcakes. Cupcakes has a buttery taste and smell but not this.
rgds
Hi Aunty
Can you tell me where to buy the plastic mould that you have? I went to phoon huat today but do not have.
By the way, what is the size of the mould.
Thanks
Hi qing,
I bought from Johor Bahru.
rgds
Hi Aunty
No wonder I cannot get it.
Do you have any substitue to recommend.
Thanks
Hi qing,
any mould will do. If you use aluminium type, please grease the mould.
rgds
CAN I SUBS THE SUGAR WITH GULA MELAKA? AND HOW MUCH IS THE AMOUNT?
tqqq.
Hi anonymous,
1 : 1
Rgds
Dear Yochana,
1) Can use butter i/o corn oil?
2) Can use gula melaka i/o suger?
Thanks.....
HI Lucy,
What's the reason for leaving the mixture for 30 mins before steaming?
Hi Aunty Yochana,
I got lots of maltose leftover from the mooncakes (lotus paste) I did this year. And I was wondering if I could subsitute the castor sugar with maltose. Please advise. Thanks.
Hi anonymous,
Not possible for this ma lai kou. Your maltose can be used for sunshine biscuits, chicken biscuits , etc.
rgds
Hi!
I've just discovered your blog, and what you do is AMAZING!
I want to try this, but I don't think there's custard powder there (in France)
What can I replace ?
Thanks!
Hi aunty,
i love all your posts...you are so 'rajin' like me..hee..hee. I love to make something sweet almost everyday for the family:)
Just a tiny suggestion though, that you include number of servings per recipe. This would be a great help especially for people like me, who cannot estimate..:)
Thank you so much!
Later i'll try to make Ma Lai Koh, will give u a feedback soon!
Hi Aunty,
Thank you for the recipe. I omitted the custard powder and added a teaspoon of panadan paste. I'm just wondering is it possible to: reduce the oil amount to 100g and replace the fresh milk with 150g coconut milk or is there a better combination of amount? I'm a total amateur to cooking so I'm not sure how to find the right balance of ingredients. Please help. Thank you! :)
Hi Jacky
Try my recipe once and see what u get and after that u can make changes as you wish.
rgds
Hi Aunty,
I tried this Ma Lai Koh last Saturday evening. I mistakenly put the custard powder more than the recipe. The version I made is not small mould but 1 round tray. The people eat this on Sunday mentioned it is "Very Dry" and hard to swallow it.
I was wondering why it was very dry ?
The sugar I put was reduced to 120 gm.
I didnt use any electric whisker, only manual egg whisk for mixing.
Is this HK Mah Lai Koh dry or moist type ?
Before this I had made "Chow Times blog" Mah Lai Koh before. This is the link of the recipe I tried http://chowtimes.com/2008/07/09/steamed-mah-lai-ko/
The topping of Chow Times Mah Lai Koh was not at all shinning like ths pic. Maybe because I over beat the eggs before combining all the ingredients.
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