Have you ever been to a Chinese restaurant for "Yum Cha" or "Dim Sum"? Just thinking of it makes me dribble. Chinese "Dim Sum" goodies are always exquisitely handmade by "Shi Fu" or who we call chef in Chinese, and served in those little bamboo steamers. The delicious Ma La Gao is the most common Dim Sum you can find in any Yum Cha restaurant.
Ma La is the Cantonese translation of Malay, and Gao means cake. But despite its name, Ma La Gao is actually a Chinese brown sugar sponge steam cake. It is easy to make (you cannot fail, I promise) and you can totally taste the original of the food. Today I am going to reveal a secret recipe from Billy Wong, a member of Better Chinese family. Grab your stirrer and let's make Ma La Gao!
Preparation time: 1 hour
Cooking time: 30 minutes
Here's what you'll need to get cooking ...
- 1/4 cup whole milk
- 1/4 evaporated milk
- 4 1/2 Tbsp butter
- 4 1/2 Tbsp vegetable oil
- Dash of vanilla extract
- 1 3/4 cups all purpose flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/3 cup custard powder or vanilla pudding mix (leave out dash of vanilla if using the pudding mix)
- 4 jumbo eggs
- 1/2 cup light brown sugar
- 1/4 cup dark brown sugar
- 1/4 cup plain white sugar
How to make it ...
- Use an 8" round bamboo steamer and line with parchment paper.
- Melt the butter and mix with milk, and oil.
- combine flour, custard powder, baking powder and bicarb together in a sieve to remove lumps.
- Beat the egg and sugar together for about 2 minutes.
- Mix in the liquid ingredients.
- Mix in the dry ingredient.
- Pour into the lined steamer and steam for 30 minutes.
[caption id="attachment_2690" align="aligncenter" width="533"]
Photo courtesy of Calgary Reviews[/caption]
Enjoy the fluffy and moist Ma La Gao now, yum-my.