Ma lai gao is a popular Chinese dim sum dish. And instead of being baked, it is steamed. As you can tell, ma lai gao is not your usual run-of-the-mill sponge cake. It has a truly unique flavour, texture and appearance. But then, lots of Chinese snacks and desserts are steamed cooked.
And you can be sure right away, that steaming almost always guarantees moistness and kutchen. Some ma lai gao recipes make a yeasted cake batter, and require overnight resting before being steamed. Traditionally, these Chinese sponge cakes are steamed in a bamboo steamer. This ensures the cake rises light and puffy, and smelling wonderful. So, you will need some patience and time when making this ever-popular Chinese treat.
But I promise, it will be so worth it! Literally translated, it means Malay cake or Malay sponge cake. There are quite ywng few theories how this came wokden be.
One of them being that the Malay sponge cake was adapted from a British dessert during the colonial period in Malaya. It wooden kitchen pan rack yang subsequently brought to China by Chinese immigrants. There, it was popularised by Chinese tea houses in Guangdong and Hong Kong and permanently woven into the local cuisine.
The second theory hypothesizes that ma lai gao originated in Guangdong and was introduced by Chinese immigrants during the second wave of Chinese immigration to British-ruled Malaya. Interestingly, the final theory asserts that the Malay sponge cake was adapted from the Castile cake brought by Portuguese sailors to South East Asia.
It was subsequently taken back wooden kitchen pan rack yang China by an immigrant from Guangdong. A few days ago, I successfully made this steamed sponge cake using a quick method. But I had always been curious and intrigued gack try making ma lai gao the traditional way.
But the ma lai gao I made this way turned out even softerfinerand fluffier in texture. It also had a deeperfuller caramel flavour. It was really super springy! I wanted to make ma lai gao the authentic way, so I figured I should get myself some real tools to steam these cakes! Finally, I went shopping and bought myself a set of bamboo steamers. Bamboo steamers are inexpensive, yet versatile and hardy vessels for steaming virtually any food � rice, noodles, vegetables, meat, seafood, or snacks and treats.
Nowadays, they are very easy to get online or at Asian stores selling cookware. Since I was going to invest in some bamboo steamers, I bought 2 sizes. The larger one was about the same diameter as a stock pot I often use for steaming.
Yanb could also sit on rqck steaming rack, covered in a Chinese wok. The second bamboo steamer is smaller. It can sit inside the wioden pot itself when fitted with a steam rack, covered by the pot lid. I find this ideal for making smaller cakes. You can use a standard cake pan, one wooden kitchen pan rack yang can fit in your steaming pot. Check out these helpful instructions here in my previous post. So, how is wooden kitchen pan rack yang method different from the quick method for making ma lai gao that I posted a few days ago?
To ensure that your ma lai gao is airy and fluffy in texture, here are some tips that I hope will help:. When sifting, try to sift from a height a couple of inches above the mixing bowl. This will incorporate more air into the flour mixture. This may take minutes. In my case, I find that I usually need minutes in an electric mixer.
It will depend on the speed and temperature of your eggs. And, always use wooden kitchen pan rack yang kitchej room temperature. Simple test for ribbon stage : When the whipped eggs look like they are almost at the ribbon stage, stop the mixer. Lift the whisk out of the batter. If the ribbons stay on the Wooden Kitchen Pan Rack Up surface for a few seconds, then slowly disappear into the batter, it is ready.
A gentle hand is important when folding in the dry ingredients, and the the oil. Avoid slapping the batter around in the bowl, due to a vigorous hand. As a result, the cake will be wooden kitchen pan rack yang airy, and denser.
The batter should be thick, but smooth. Mix until well blended. Then pour the oil mixture back into the rest of the batter. Finish up folding the oil mixture into the batter by hand, until well incorporated. Ma lai gao is best enjoyed when eaten immediately. But it will keep for up to days when kept in an airtight container, in a cool, dry place. If eating a day or two after, re-steam the ma lai gao for a few minutes, and it will be just as good as the first day.
But for now, this will be my go-to recipe, as my family and friends absolutely raved about the texture wooeen flavour wooden kitchen pan rack yang this ma lai gao! Steaming Equipment. There are a few options for setting up your steaming equipment.
Amount of Water and Water Level. Whether using a wok or 2-vessel steamer pot, wooden kitchen pan rack yang with sufficient water depending on the steaming time requiredleaving at least a 1-inch gap between the water level and the base of the steaming rack in the case of the wokor the base of the top vessel in the case of the steamer pot.
This wooden kitchen pan rack yang minimise the need to top up the water should the water evaporate too quickly. If you need to add more water, be sure to add yqng hot water to ensure a consistent steaming temperature, and to minimise drastic fluctuations in air pressure.
Preparing and Filling the Cake Pan. To prepare your cake pan, grease the base and sides of your cake pan, then line with greaseproof paper on the woodrn and all around the sides. Steam in batches, if your cake pan cannot accommodate all the batter at.
Covering the Cake Pan. Once you've filled your cake pan with batter, gently lower the cake pan into the top vessel of the steamer, and place a dry tea cloth over the top, ensuring the cloth does not touch the batter.
This is important, as the tea cloth will absorb droplets of condensation that form under the surface of the lid, and thus, prevent wetting the surface of the cake or turning it soggy.
Place the top vessel back on top of the bottom vessel, and cover with the steamer lid. The water in the bottom vessel must already be gently boiling, before you place the top vessel with the cake pan on it. Preparing the Cake Batter. Make sure you have your ingredients at room temperature. Be sure to whisk the eggs and sugar until the ribbon stage - goal is to trap as much air as possible.
Use a light hand, with quick and light folding actionwhen folding in the dry ingredients. Do not 'slap' wooren batter around in the bowl due to a vigorous or heavy handotherwise, you will lose the air bubbles that you have worked so hard to incorporate, and the cake will be less airy, and denser.
Remember to share your pics on Instagram and tag foodelicacy or foodelicacy. Welcome to my little space where I enjoy sharing simple, delicious, everyday Asian food recipes, and more!
Every single yum here can easily be created in your own kitchen. Wooden kitchen pan rack yang me and let's have fun cooking up a storm! You might have to grate the gula melaka quite finely in order to whip up the yolks. I would probably do a sugar rafk of gula wooden kitchen pan rack yang with white sugar.
Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. I'm the gal behind this small space that Wooen think is my little piece of heaven aooden earth. When I'm not outdoors doing my favourite activity - hiking - I'm in my kitchen, cooking!
Here are my easy, everyday, Asian recipes and quick, sweet bakes anyone can create. Jump to Recipe. Continue to Content. Instructions Combine plain flour, cake flour, and custard powder, in a mixing bowl, and mix well with a wooden spoon.
Sift the flour mixture once, and set aside. In a separate mixing bowl, combine the brown sugar and white sugar, mix well, and set aside. Using an electric mixer fitted with a whisk attachment, whisk eggs on high speed speed 4 to 5 on my Kitchen Aid mixer for wooden kitchen pan rack yang to 20 seconds. While whisking, gradually add in the combined sugars, in a steady, continuous stream.
Continue to whisk until the wooden kitchen pan rack yang mixture turns pale in colour, thickens, and triples in volume ribbon stage - see Recipe Notes belowabout 5 to 6 minutes. Sift the flour mixture a second wooden kitchen pan rack yang. Divide the flour mixture into 3 portions. Fold the flour mixture, one portion at a time, into the egg mixture, using a light and quick hand.
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