A traditional Chinese steamed sponge cake, known for its soft and fluffy texture, made with molasses sugar for a rich flavor.
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Combine the sifted flour and salt in a mixing bowl. Add the instant yeast and mix well. Avoid putting the yeast directly with salt; otherwise, the salt will kill the yeast.
In a large mixing bowl, beat the eggs. Pour in the milk and molasses sugar. Whisk until well combined. Add in the flour mixture and whisk until all is well incorporated. Sift the batter to prevent flour lumps. Cover it up and let it ferment for 2 hours in an oven until bubbles appear on the surface.
Scoop out 3 ladles of batter and mix with baking powder, baking soda, and oil in a bowl. Combine it back into the batter with a spatula.
Pour the batter into a 7-inch baking pan lined with baking paper. Slightly tap the pan to get rid of excess air bubbles. Place it in a bamboo steamer.
Fill a wok with water and place over high heat. When the water is boiling, place the bamboo steamer over the wok and steam the buns for 40 minutes at medium-high heat.
Remove the Ma Lai Gao and unmold it while hot to prevent the bottom from becoming soggy due to steam. Wait until it slightly cools, cut into small pieces, and serve.
If you are not using a bamboo steamer, cover the steamer's lid with a clean kitchen towel to prevent water droplets, which can create uneven surfaces on the Ma Lai Gao.
How do I ensure my Ma Lai Gao steams properly without becoming soggy?
To prevent your Ma Lai Gao from becoming soggy, it's crucial to unmold it while it's still hot. This allows any excess steam to escape, preventing moisture from accumulating at the bottom. Additionally, make sure to tap the pan gently before steaming to release any trapped air bubbles.
Can I make Ma Lai Gao gluten-free, and what substitutions should I use?
Yes, you can make a gluten-free version of Ma Lai Gao by substituting all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help mimic the texture of traditional flour. Keep in mind that the flavor and texture may vary slightly.
What is the best way to store leftover Ma Lai Gao?
To store leftover Ma Lai Gao, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. For longer storage, consider freezing it. Just make sure to thaw it at room temperature before serving.
What can I pair with Ma Lai Gao for a complete meal?
Ma Lai Gao pairs wonderfully with a variety of dishes. For a complete meal, consider serving it alongside savory dim sum or a light soup. It also complements tea beautifully, making it a great addition to afternoon tea or dessert spreads.
How can I adjust the sweetness of my Ma Lai Gao?
If you prefer a less sweet Ma Lai Gao, you can reduce the amount of molasses sugar or substitute it with a lighter sweetener like coconut sugar. Just keep in mind that this may alter the flavor slightly, so adjust according to your taste preferences.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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