9/28/2023 0 Comments Ma lai gao rice cookerIt could be an adaptation from the Malaysian “huat kuih”. Secondly, looking at the recipe, it reminds me of the Hokkien style “huat kuih” (发糕) which also uses yeast and the method of making are slightly similar to the recipe that uses yeast. That doesn’t really make sense, unless traditionally brown/ red sugar is used. So far, in all the HK restaurant that I visited in Auckland, their “ma lai gao” are all in yellow colour instead of the brown as mentioned. I have my doubt about the saying that the cake colour resembles the Malay skin colour. It’s either referring to the country, Malaysia or the Malay ethnic. “Ma lai” (马来) could means two things in Chinese. Why do I say so? Firstly, there is usually a reason as to why the word “ma lai” (马来) is used in the first place. On the other hand, some says that it was invented by the Chinese and because the brown colour of the cake resembles the skin colour of the Malay hence the word “ma lai” (which can also means the Malay) is used to name this cake.īased on both the sayings, I am leaning more towards to the first saying that it is originated from Malaysia. Some says that it originated from Malaysia, as the named “ma lai” (马来) is commonly known as the short form for Malaysia (马来西亚) by the HK people. “Ma lai gou” is a Chinese steamed sponge cake which is available in most dim sum restaurant Some dim sum restaurant even named it as steamed layered cake, as they steamed the cake layer by layer with a thin custard spread in between the layer. Preparation is not difficult at all though ingredients is slightly more than the traditional Kuey Neng Ko but the concept of preparation is basically the same, beat eggs to light and pale, fold in flour and steamed.“Ma lai gao” (马来糕), is also known as Chinese steamed sponge cake or Malay steamed cake, is a dessert which is commonly available in the dim sum restaurant. This means that you can steam it immediately after you prepared the batter. What I am sharing today is using the castor sugar and non yeasted version. The effect is a more springy texture in the cake. The yeasted version is using yeast and will requires numerous hours of proofing before steaming. The brownish version is the use of brown sugar where as the yellowish version is the use of normal castor sugar. There are many version of Ma La Gao, some are brownish yet some are yellowish. As a result of these, it become moister and amore aromatic. Because of the inclusion of these few ingredients, its texture and fragrance differ rather significantly from the traditional Kuey Neng Ko used for praying ceremonies. What differentiates it from the traditional Kuey Neng Ko or Jidangao is that the use of custard powder, melted butter or other cooking oil, milk (evaporated or fresh milk). As to why the name is used is rather unsure and I can’t think of any direct relationship of this cake with our Malay brothers. The name Mala in effect is literally translated as “Malay”. In fact, it is a variant from the traditional steamed sponge cake, Jidangao (鸡蛋糕). Ma la Gao or Ma Lai Gao(马来糕)is another type of Chinese Steamed sponge cake commonly served in the dim sum restaurant. It had a finer texture than the first recipe. These Ma La Gao was prepared on 17-8-2014 as a gift to relatives and kids breakfast. Please scroll down towards the end for an updated recipe and images.
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