Golden Fluffy 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.
Servings 4
Calories 497kcal
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.
Video
Nutrition
Calories: 497kcal | Carbohydrates: 110g | Protein: 6g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 92mg | Potassium: 107mg | Fiber: 2g | Sugar: 27g | Vitamin C: 0.003mg | Calcium: 73mg | Iron: 3mg