In the world of Cantonese dim sum, Ma lai gao is a standout gem. Its golden color, fluffy texture, and sweet aroma always tantalize the taste buds. This beloved classic isn’t just a dish—it’s a piece of Cantonese culinary tradition.
Imagine making it in your kitchen, with its delightful scent filling the air. Let’s dive into making Ma lai gao and discover the delicious secrets behind this cherished treat.
What is Ma lai gao?
Ma lai gao, also known as Cantonese sponge cake, is a type of dim sum commonly served in tea houses. It is typically golden, round or square, and has a fluffy, thick texture. The cake is soft, elastic, and has a dense, smooth interior.
The main ingredients include flour, eggs, sugar, corn oil (or butter), and baking powder. The preparation involves mixing the eggs and other ingredients into a batter, allowing it to rise, and then steaming it.
It is a unique and beloved treat that pairs well with tea and can be enjoyed as breakfast or a snack.
Why Make Malagao?
My daughter adores Ma lai gao and consistently selects it during our dim sum outings. For breakfast, we typically steam assorted premade buns from the freezer, Ma lai gao being her frequent choice. To ensure we always have them on hand, I often make a batch and freeze them for convenient breakfasts.
How to Make Ma lai gao?
Ingredients:
- 30 grams white sugar
- 80 grams brown sugar
- 400 grams hot water
- 4 grams yeast
- 230 grams all-purpose flour
- 175 grams tapioca starch
- 3 grams baking powder
- 15 grams corn oil
Instructions:
Prepare the Sweet Water:
- Dissolve 30 grams of white sugar and 80 grams of brown sugar in 400 grams of hot water.
- Allow the brown sugar water to cool until it’s no longer hot to the touch.
Activate the Yeast:
- Once cooled, add 4 grams of yeast to the sweet water. Mix well.
Prepare the Batter:
- In a large bowl, combine 230 grams of all-purpose flour and 175 grams of tapioca starch.
- Stir well to dissolve any lumps. The batter should be flowing.
First Rise:
- Cover the bowl with a cloth and let the batter rise until it doubles in size.
- Once the batter has risen, stir it to release any trapped air.
- Add 3 grams of baking powder and 15 grams of corn oil. Mix well.
Prepare for Steaming:
- Brush a steaming dish with oil.
- Pour the batter into the prepared dish, allowing it to rise a second time until it is about 80-90% full.
Steam the Cake:
- Steam the batter for about 35 minutes, then turn off the heat. Allow the Ma lai gao to rest for 3 minutes before opening the lid.
- Allow the cake to cool before removing it from the mold.
Cut and Serve:
- Once cooled, cut the Ma lai gao into small pieces. Use a bit of force to get clean cuts and achieve a smoother surface.
Enjoy the soft, delicate, and slightly elastic texture of the Ma lai gao!
Golden Fluffy Ma Lai Gao
Ingredients
- 30 grams white sugar
- 80 grams brown sugar
- 400 grams hot water
- 4 grams yeast
- 230 grams all-purpose flour
- 175 grams tapioca starch
- 3 grams baking powder
- 15 grams corn oil
Instructions
Prepare the Sweet Water:
- Dissolve 30 grams of white sugar and 80 grams of brown sugar in 400 grams of hot water.
- Allow the brown sugar water to cool until it's no longer hot to the touch.
Activate the Yeast:
- Once cooled, add 4 grams of yeast to the sweet water. Mix well.
Prepare the Batter:
- In a large bowl, combine 230 grams of all-purpose flour and 175 grams of tapioca starch.
- Stir well to dissolve any lumps. The batter should be flowing.
First Rise:
- Cover the bowl with a cloth and let the batter rise until it doubles in size.
- Once the batter has risen, stir it to release any trapped air.
- Add 3 grams of baking powder and 15 grams of corn oil. Mix well.
Prepare for Steaming:
- Brush a steaming dish with oil.
- Pour the batter into the prepared dish, allowing it to rise a second time until it is about 80-90% full.
Steam the Cake:
- Steam the batter for about 35 minutes, then turn off the heat. Allow the Ma lai gao to rest for 3 minutes before opening the lid.
- Allow the cake to cool before removing it from the mold.
Cut and Serve:
- Once cooled, cut the Ma lai gao into small pieces. Use a bit of force to get clean cuts and achieve a smoother surface.
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