Malaysian Steamed Sponge Cake (Mah Lai Goh)

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Malaysian Steamed Sponge Cake (Mah Lai Goh)

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Ingredients

Adjust Servings:
1 cup All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
3 large Eggs
1/2 cup Brown Sugar
7 tablespoons Coconut Milk
4 tablespoons Unsalted Butter Melted
1 teaspoon Vanilla Extract
Kitchen Supplies
Bamboo Steamer
Electric Hand Mixer

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Cuisine:

Cantonese spongecake steamed until soft and fluffy. Mildly sweet. A dim sum favorite for many!

  • 40 min
  • Serves 8
  • Easy

Ingredients

  • Kitchen Supplies

Directions

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Steps

1
Done

Boil 2-inches of water in a large pan. You will place the bamboo steamer in this pan later.

Line the bamboo steamer with parchment paper.

2
Done

In a medium bowl, combine the all purpose flour, baking soda and baking powder. Set aside.

3
Done

In a large mixing bowl using an electric hand mixer, beat the eggs and brown sugar together on low speed until well combined.

4
Done

Add coconut milk, butter and vanilla extract to the egg mixture and continue beating on low speed for another minute.

5
Done

Add half of the flour mixture to the egg mixture. Continue beating on low speed until batter is well combined. Add remaining flour mixture, continuing to beat to combine.

6
Done

Pour the batter into the parchment paper-lined bamboo steamer. Cover the bamboo steamer with lid and place into the pan. Steam on medium heat for 30 minutes. Remove from heat and let it cool for a few minutes before slicing and serving. Enjoy warm!

Rebecca Chan

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