Wednesday, January 24, 2018

Mah Lai Goh/Cantonese Steamed Sponge Cake

While i was googling for an interesting steamed dish, i accidentally crossed this Mah Lai Goh aka Steamed spongy cake. Actually Mah Lai means Malay and Goh as means Cake, this Cantonese/ Malaysian steamed cake is definitely a dangerous cake, served along with tea or coffee, you just cant stop munching this steamed cake. This steamed cake is very easy to prepare as well, and the end result is a super spongy, fluffy and very light cake. Many blogs says that this Mah Lai Goh have its origin from Chinese Cantonese cuisine, and this cake is served in many Dim sum restaurants.This brown sugar steamed cake is my recent favourite. Trust me, i seriously loved this steamed spongy cake as it came out extremely light.

Malaysian/Cantonese Steamed Sweet Cake

You may wonder why am talking about this steamed cake, yes i have a reason for it. Am running this week's blogging marathon with 'Steamed meals' as theme.Obviously this week's posts are going to be some delicious steamed dishes which will definitely tickle your tastebuds. Coming to my today's steamed cake, this cake is not eggless. With usual and simple ingredients, you can steam cook this ultimate spongy cake without any difficulties. Easy to whisk, this cake makes an excellent dessert to enjoy after your meal.

Malaysian Steamed Cake, Mah Lai Goh

Recipe source: Here
1cup All-purpose flour
1tsp Baking powder
1tsp Baking soda
4 Eggs
3/4cup Muscovado sugar
1/4cup Coconut Milk
1/4 cup unsalted butter - melted
1/2 teaspoon vanilla

Line an 8-inch bamboo steamer with parchment paper.  But i used my springform pan and lined with parchement paper.

Fill a pot with water or Indian cooker with water, make sure that the water will not reach the bottom of your pan, keep aside.

Sift together the flour, baking powder and baking soda.

Beat together the eggs, muscovado sugar in a bowl. Add in the coconut milk, butter and vanilla, continue to beat for few minutes.

Fold the flour mixture into the egg mixture, being careful not to over mix.

Mah Lai Goh, Cantonese Steamed Cake

Pour the mixture to the already prepared pan/steamer and cover the steamer/cooker with the lid.

Steam for 30 minutes, dont forget to add more water to the cooker (if needed) while steaming.

Remove the steamer/pan and let it sit for few minutes. Slice the cake as per need.

Serve warm.


Usha said... Reply To This Comment

Steamed cake is spongy and has a nice texture.

Preeti said... Reply To This Comment

Wow.. it looks so delicious and moist... very new recipe for me.

Srivalli said... Reply To This Comment

That's a fantastic choice Priya, I always wonder about how you always accidental find such amazing dishes for each theme...simply too good Priya..can't wait to read your next two posts..this cake sounds and looks so sinful. Wish it was eggless, will check that out..:)

Rafeeda AR said... Reply To This Comment

The texture of the cake looks amazing... so soft! I love steamed cakes... must try this...

Sandhya Ramakrishnan said... Reply To This Comment

I love dense cake and steamed version looks wonderful! I have never made a steamed cake before and need to try it sometime for the texture of the cake.

Chef Mireille said... Reply To This Comment

this cake looks like an amazing texture - would love to try it

Harini R said... Reply To This Comment

I have ever tried only banana steamed cake. This cake is a good find. I would have tried it but for the eggs.

Pavani said... Reply To This Comment

What a soft and moist cake that is Priya. I think steaming gives the best texture to the cake.

Unknown said... Reply To This Comment

Its texture looking really soft in picture itself. You have variets of baked breads and cake. I love your collection.

Padmajha said... Reply To This Comment

Such an interesting find Priya! The cake looks yum . I will have to look for an eggless version.

cookingwithsapana said... Reply To This Comment

The steamed cake looks very soft and delicious. It has got the perfect texture.

Kalyani said... Reply To This Comment

Lol on Valli's comment :-) I think the same way too - the way u find such recipes. Will this wodnerful cake work with an egg replacer ?

Suja Ram said... Reply To This Comment

How come you find such recipes from around the world! Kudos to you!! These Steamed cakes seem to be soft and delicious.