Malaysian Steamed Cake




If you like Malaysian steamed cake- you can make it yourself! In Cantonese, this is pronounced -Mai Lai Goh. The smell of coconut and vanilla together are wonderful and this cake is super moist and not too sweet!
Note- Make sure when you incorporate the flour with the liquid mixture, you use a whisk to minimize flour clumps, and to whisk quickly. Also, just recently found these cans of 5.6 oz coconut milk!! I didn't know that they sold them in this size. I think it's helpful to have because I always don't know what to do with the leftover coconut milk!








Malaysian steamed cake (~from Cake on the Brain)


CAKEBRAIN'S MAH LAI GOH (Malaysian Steamed Cake)
Ingredients:
  • 3 large eggs
  • 3/4 cup brown sugar
  • 3 oz coconut milk (or evaporated milk) - def prefer coconut milk! could prob sub for another type of milk
  • 1 t. vanilla extract
  • 1/4 cup melted unsalted butter
  • 1/2 t. baking soda
  • 1 cup all-purpose flour
  • 1/2 t. baking powder
Directions:

1.      Spray an 8" round pan with Pam and line the bottom with a circle of parchment

2.      Beat 3 eggs and brown sugar in a mixer on med-high speed for 5 minutes.

3.      Meanwhile, prepare your steamer. [I used a wok with a steaming rack]. Preheat the steamer by bringing the water to a boil with the lid on.

4.      Add the coconut milk, vanilla and melted butter to the egg mixture and beat for 1 minute.

5.      Sift the flour, baking soda and baking powder in a bowl. Resift the flour mixture over the prepared batter. Using a balloon whisk, gently but quickly fold in all the flour so that the batter does not deflate; yet all the flour is combined.

6.      Pour the batter into the prepared pan. Lightly cover the pan with foil [I slightly tent it] and place the pan on the steaming rack. Cover with the wok lid.

7.      Steam for 30 minutes over high heat. CHECK THE WATER LEVEL PERIODICALLY to ensure that you don't boil away all the water. Add sufficient hot water to maintain water level just below the bottom of the pan. The pan should never be submerged, of course!

8.      Remove pan and cool the cake; slice and serve.

9.      Leftovers can be wrapped in an airtight container. Re-steam leftover slices for 3 minutes on high before serving.

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