Wednesday, December 31, 2008

Ma Lai Ko (hong kong style)

made this today, very light and fluffy. comparable to chiffon cake texture when just out of steamer. my mum said she used to like this during her childhood, and told me to make this instead of some funny stuffs....hahaha.

recipe from:

200 gm. castor sugar
5 eggs
120 gm. corn oil
130 gm. fresh milk
280 gm. plain flour
25 gm. custard powder
2 tsp. baking powder
1/2 tsp. bicarbonate of Soda
1/4 tsp. salt

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 from mould while it is still hot.


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