Friday, 3 July 2009
Malaysian Mah Lai Koh 马来糕
Malaysian Mah Lai Koh is a bit darker than chinese style mah lai koh. I adapted this recipe from seadragon. It is really worth to try ----- easy, simple and tasty and most important is ------soft yet moist and fluffy. Thanks Seadragon.
150g (1 cup) plain flour
40g (4 tbsp) custard powder
220g (1 cup) caster sugar
1/3 tsp vanilla extract
40ml (2 tbsp) evaporated milk
20ml (1 tbsp) treacle (molasses), or honey
1 1/3 tsp baking powder
1/3 tsp bicarbonate of soda (baking soda)
100ml canola oil
1. Line the base of a deep 18cm steaming pan with holes (or 20cm bamboo steamer) with a double layer of muslin. Grease and line the sides with baking paper. Sift plain flour and custard powder twice and set aside.
2. Whisk eggs for 1 minute, then gradually add sugar and beat until pale and fluffy, and the mixture leaves a trail of ribbon when you lift the beater. Total beating time can be 6 to 10 minutes depending on the power of your beater.
3. Sift the flour mixture in a few batches onto the egg mixture and fold in after sifting in each batch. Mix in vanilla. Cover the bowl with cling film and set aside for 1 hour.
4. After the batter has rested for 1 hour, start boiling water in a steamer. Stir treacle into evaporated milk and mix well. Sift baking powder and soda then add to the milk mixture, mix evenly making sure there are no lumps of the raising agents. Pour the mixture into the batter with the oil. Fold in properly until evenly mixed.
5. Pour batter into prepared pan and steam over high heat for 45 to 50 minutes, or until cooked. Remember to replenish steamer with hot water whenever it starts to dry up.
1. I use 5 medium eggs in stead of 4 large eggs.
2. I used 70g plain flour and 120g custard powder.