Ma Lai Gao~

Thanx to Auntie Mabel's recipe, i finally achieved the cake and not kueh-like texture. ~*Pandan Ma Lai Gao*~

Soft and spongy~ Not too sweet too~

Auntie Mabel's recipe:

Ingredients

• 280 g Plain Flour
• 2 tsp Double Action Baking Powder
• 1 tsp Bicarbonate Soda
• 20 g Custard Powder
• 5 nos Eggs
• 180 g Sugar
• 120 ml Fresh Milk
• 130 g Corn oil

Method

1. Sieve plain flour, double action baking powder, bicarbonate soda and custard powder into a bowl.
2. In a separate bowl, beat eggs and sugar till soft and fluffy, add in the oil and milk and mix in 5 stirs.
3. Gently fold in flour into the egg mixture.
4. Pour into aluminium muffin cup moulds till 3/4 full.
5. Steam at high heat for 12 to 15 minutes.
6. Cool on a metal rack before removing from moulds.

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Longan's variation of the recipe:

Ingredients

1 cup Top Flour

1 tsp Double Action Baking Powder

1/2 tsp Bicarbonate Soda

3 nos Eggs

1/3 cup Sugar

50 ml Evaporated Milk

50 g Corn oil

1/2 tsp Pandan Paste

Method

1. Sieve plain flour, double action baking powder and bicarbonate soda into a bowl.
2. In a separate bowl, beat eggs and sugar till soft and fluffy, add in the oil, milk, pandan paste and mix in 5 stirs.
3. Gently fold in flour into the egg mixture.
4. Pour into aluminium muffin cup moulds till 3/4 full.
5. Steam at high heat for 12 to 15 minutes.
6. Cool on a metal rack before removing from moulds.