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This my fellow Luuuxers is another dim sum dish. It`s called Mai Lai Go. Some people thinks that by its name that this cake originated from Malaysia. This actually originated from China. It`s another type of steamed cake that is not too sweet and really fluffy.
My husband requested this cake so I googled for recipes to try and after trying a few, I found a recipe I liked which was really close to the ones served in the restaurant. It`s fluffy but not as fluffy as the ones I`ve had at dim sum. I think the reason why is that there is a special ingredient in it that they add to make it extra fluffy. I`ve read that somewhere but I can`t remember what the name of the ingredient was. But this is close enough and I can live with eating the extra ingredient which if I can recall is something I prefer to opt out of my food. If anyone knows how the get the Mai Lai go to be soooo fluffy please comment.
I made two of them because I accidently used the wrong type of sugar. Well actually there isn`t the wrong type of sugar but this cake is mainly made with brown sugar and I used the regular granulated sugar in the first cake. So I decided to make another with the brown sugar to see if it makes a difference with the taste and texture.
So let me start with sharing the ingredients:
1 cup flour
4 Tb custard powder
1 cup sugar
1/3 tsp vanilla
2 Tb evaporated milk ( or regular milk)
1 Tb honey
1 1/3 tsp baking powder
1/3 tsp baking soda
100 ml oil
First you want to sift the flour and custard powder together twice and set aside. Whisk eggs for 1 minute then gradually add the sugar and beat until pale and fluffy. Beat it until when you lift up the beaters it leaves a ribbon trail. Then you sift and fold the flour mixture into the egg batter in 3 batches. Mix in vanilla. Cover and let it rest for 1 hr. I personally let it rest for 6 hrs but no more than that. After resting, boil water in a steamer. Then in s separate bowl, mix the honey and milk together. Next sift the baking powder and soda into the milk mixture and make sure there`s no lumps. Pour it into the batter and fold it in. Next fold in the oil. Pour the batter into a 8` or 9` pan and steam on high for 45-50 minutes.
**I`ve heard that it`s best to use a Ian with hikes in the bottom. So what I did was use 8` round aluminum pan and poked small holes in it and lined it with parchment paper. If you can use bamboo steamers.
** to make out 1/3 tsp measurements, it`s actually half if 1/4 tsp
** also when lifting the cover of your steamer, make sure no water droplets fall into the cake.
And since I`ve made it with both brown and granulated sugar, I`ll share my experience and preference. I personally perfer the taste of the granulated sugar. My husband prefers the brown sugar flavor. I also find that the one made with the granulated sugar is fluffier than the brown sugar one even the next day. Of course you can reheat the cake again and it`ll be warm and fluffy. Actually this cake was intended to be served warm with a nice cup of tea. Another possibility that the granulated one is fluffier than the brown could be that I didn`t beat the brown sugar one long enough. I`ll have to try it again just to be sure. But I still prefer the other one. If you give this a try, tell me which one you prefer.
Hope you enjoy!
***pictures belong to me, please don`t use without permission ***