This Chinese Steamed Cake is so light, airy and spongy! It is quick and simple to make, and a delicious treat for a Chinese brunch. Made with coconut milk and muscovado sugar, the rich taste will leave you craving for more.
After our trip to Norway, we made a quick pit stop back in London for one night, and then headed off to Hong Kong to attend a wedding.
I had been looking forward to Hong Kong for months. I love the street food, the desserts and, of course, the dim sum. But in the days leading up to the trip, the morning sickness went full throttle! I ended up staying in the hotel all day, switching between HBO and the books on my iPad.
Steamed Ma Lai Goh is a delicious cake to have in the morning
I couldn’t bear to think about food at all, or even touching The Worktop. It’s a funny thing being a food blogger and having morning sickness.
I pulled it together for the wedding and banquet, but died a little inside when I saw the banquet menu was all seafood. Being a port city, Hong Kong can have some of the tastiest seafood dishes, but that doesn’t help when you have an allergy to shellfish (which is why you’ll never see a recipe on here with prawn, crab, or lobster!).
This steamed cake is a delicious dim sum specialty
So when I mentioned this to those around me, the automatic response was “well, just have a little bit then.” Thanks, but no thanks. I rather not look like a puffer fish.
As each course was served, I could only smile politely at the server and shake my head to decline it. It went on for nine courses. Crab? No thanks. Abalone? No thanks. Prawn? No thanks. Scallops? No thanks. Noodles with abalone sauce? No thanks. Minced pork served in crab shells? No thanks…
This Chinese Steamed Cake is light and airy, and packed with flavor
This meal might sound delicious to some, but with my allergy and the full-on morning sickness, I can only say it’s lucky the only barfing at the party was done by those who had had too much alcohol :P
It was a bit of a rough night, but the next morning, I got myself a piece of delicious Chinese Steamed Cake – Ma Lai Goh. It was just what I needed. Now why couldn’t they serve this at the banquet??
Enjoy local asian flavors in this Chinese Steamed Cake
Since we all can’t be in Hong Kong to enjoy this light, airy and spongy Chinese Steamed Cake, here’s a recipe so you can make it at home!
Ma Lai Goh - Chinese Steamed CakePrint Recipe
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 large eggs
- 3/4 cup muscovado sugar
- 1/4 cup plus 3 tablespoons canned coconut milk
- 1/4 cup unsalted butter - melted
- 1/2 teaspoon vanilla
- Line an 8-inch bamboo steamer with parchment paper. Find a wok or pot that the steamer will fit in snugly, or where it can hover over the wok or pot. Fill the wok or pot with about 2 inches of water, making sure that the water will not reach the bottom of the steamer. Set it aside until the cake batter is done.
- In a large bowl, sift together the flour, baking powder and baking soda.
- In a medium bowl, using a hand mixer on low speed, beat together the eggs and muscovado sugar for 2 minutes. Add in the coconut milk, butter and vanilla and continue to beat for another minute.
- Using a spatula, fold the flour mixture into the egg mixture, being careful not to over mix. Pour the mixture into the steamer and cover.
- On medium heat, bring the water in the wok or pot to a simmer. Carefully place the steamer in the wok. Steam for 30 minutes, adding more water to the wok or pot as needed so that it does not dry out.
- Remove the steamer from the wok or pot and let it sit for 5 minutes before removing the lid to the steamer. Serve warm.