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Ma Lai Koh (马来糕)

Friday, 23 May 2008

Jeff likes to eat ma lai koh. He would buy a few whenever he goes to chinatown. As far as I know, it involves yeast and fermentation for hours to get the kind of holey, light and fluffy texture. Sometimes we just crave for it in the morning and to wait for it to ferment is just a pain. This is a much simpler version of ma lai koh. Although not as light and fluffy, it tastes just as good!

Ingredients: One 19 x 9.5 x 5cm tray
  • 110 g plain flour
  • 1 tbs custard powder
  • ¾ tbs baking powder
  • 80g brown sugar
  • 30 g unsalted butter - melted
  • 2 tbs vegetable oil
  • 1 tsp vanilla essence
  • 90 ml milk
  • 2 medium eggs
  • Sift flour, custard powder and baking powder into a large mixing bowl.
  • Add in sugar and mix well.
  • Add melted butter, olive oil, vanilla essence and milk, beat until well combined.
  • Add in eggs, one at a time. Keep stirring until a smooth sticky batter.
  • Pour into lightly greased tray and steamed over high heat for 30 mins until cooked.

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