Ma Lai Go Chinese Steamed Cake
Today I’m sharing with you a recipe for sweet and soft Mala cake. It’s simple to make and you can learn it in no time. Even if you are a novice, you can easily learn it.
What is Malagao
Malagao is a soft, smooth, sweet and chewy delicious pastry. It is a classic Cantonese teahouse snack. It is made with flour, sugar and other main ingredients. You can also add various dried fruits according to your own taste preferences, such as dried kiwis, dried mangoes, etc. You can also add red dates, wolfberries and other ingredients to add a sweet taste.
Nowadays, Mala cake can be found in many Chinese restaurants. I ate it last time and it tasted pretty good, no different from traditional Mala cake. You can also try it if you have time.
How to make Mala cake soft without using yeast powder?
This recipe does not use yeast powder, but the resulting Mala cake is still very soft, mainly because we added baking powder. Baking powder can promote the expansion of the batter and make the batter fluffy, thus making the Mala cake soft.
Another very important step is to let the batter ferment fully, that is, to let the batter rise . When the batter is left to rest, the gluten will relax and become soft and fluffy. I recommend that the batter be fermented for at least 30 minutes.
Needed and Substitutions
Main Ingredients
Flour: The main ingredient in making mala cake, providing the main structure and shape.
Baking powder: acts as a leavening agent to help the batter ferment and expand.
Cassava flour: helps add texture and structure to the ma la cake.
Eggs: act as a binder and help enhance the taste of the malacca.
Side dishes
Dried mango: provides mango taste and serves as embellishment.
Dried kiwi fruit: provides a sweet and sour taste and serves as a decorative effect.
White sugar: helps provide sweetness and enhances the color of the mala cake.
Alternatives
Dried mango and dried kiwi : can be replaced by dried cranberries and dried apples.
Tapioca starch : Can be substituted with corn starch .
Baking powder: a substitute for yeast powder .
The difference between Malagao and Fagao
Making Different
The production process of Mala cake requires flour, sugar, eggs and other materials. Some recipes also add tapioca starch and finally steam it in a steamer. While steamed cake is made from glutinous rice milk with sugar or brown sugar and baking powder. After stirring evenly, it is poured into a special steamer and steamed.
Different taste
Mala cake is generally golden in color, very fluffy and soft, with a slight fragrance ; Erfa cake is white , tastes sweet but not greasy, and glutinous but not sticky.
Different raw materials
The main raw materials of Mala cake are flour and sugar ; while the main raw materials of Fagao are pure glutinous rice, added sugar, baking powder or cake seeds.
Different distribution
Malagao is one of the common dim sum in Guangdong teahouses, and steamed cakes are widely distributed in large areas of the north and south.
Tips for Success
Use of baking powder: Baking powder is an indispensable raw material for making Mala cake. When adding baking powder, it must be added according to the proportion, otherwise it will not only affect the fluffiness of the batter, but also cause the taste of the Mala cake to deteriorate .
Mixing the batter: When making the Mala cake batter, you need to pay attention to fully mix the batter until it reaches a fine and thick state . This way, the steamed Mala cake will have a fluffy texture.
Fermentation time: Although many simple Mala cake recipes will omit the fermentation step, I suggest that you ferment it for a while if you have time, because fermentation is a key step to increase the softness of Mala cake.
Steaming tips: It is very important to control the heat when steaming Mala cake. It is recommended to use a low heat first , and then turn to high heat when there is enough steam. Keep the steam in the steamer stable to ensure that the Mala cake is heated evenly . Secondly, the steaming time must be controlled well to avoid over-steaming that will cause the Mala cake to dry out . Generally, it will take about 20 minutes to steam.
INGREDIENTS
Main Ingredients
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·50g flour
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·5g baking powder
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·10g tapioca flour
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·1 egg
Accessories
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·40g dried mango
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·20g dried kiwi
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·50g sugar
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·20g water
COOKING STEP
Step 1
Ingredients preparation: cut 40g dried mango and 20g dried kiwi into dices respectively; beat 1 egg and set aside.
Step 2
Prepare the egg batter: add 50 grams of sugar and 20 grams of water to the egg liquid, stir until bubbling; then add 5 grams of baking powder, 10 grams of tapioca starch, and 50 grams of flour, stir until smooth and thick.
Step 3
Pack the batter into boxes: take out the tin paper box and set it aside.Pour the batter into tin foil boxes.
Step 4
Garnish with dried fruits: Sprinkle appropriate amount of diced mango and kiwi on the surface of the batter.
Step 5
Steam the Mala cake: After the water boils, put the steamer into the pot and steam over high heat for 20 minutes.
Step 6
Remove from heat: Turn off the heat when the time is up, simmer for 2-3 minutes and then open the heat again.
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How to store mala cake
save
After the cake is cooled, it can be stored under the greenhouse, in a dry and cool environment, it can be kept for 2-3 days.
If you have not finished eating after 3 days, at this time you can wrap the mala cake with plastic wrap, and then store them in the refrigerator for 3-4 days, but it is necessary to note that the refrigerator will make the Mala cake hard, and it is generally not recommended to put too long.
heat
1. Microwave: Cover the cake with a damp paper towel and microwave on high for 5-10 seconds, or until the cake is warm and tender.
2. Steamer: Reheat in steamer over medium heat for 3-5 minutes until cake is hot and tender.
Serving Suggestions
Recommended pairings
Hot tea: The taste of Malay sponge cake is sweet, and it goes well with the fragrance of hot tea. It is a classic combination for breakfast or afternoon tea.
Soy milk: The taste of soy milk is mellow. It forms a sharp contrast with the soft texture of Malay sponge cake. Eating them together is nutritious and delicious.
Milk: The taste is mellow and sweet. Eating it with Malay sponge cake can not only enrich the taste of Malay sponge cake but also increase the texture.
Fruit salad: Malay sponge cake can also be eaten with various fresh fruits. This way, you can not only take in more vitamins but also balance the sweetness of Malay sponge cake.
Nuts: Malay sponge cake can also be eaten with ingredients such as almonds and walnuts. It can provide more protein and fat and enhance satiety.
Eating suggestions
Eat in moderation: The calorie content of Malay sponge cake is not low, and at the same time, the carbohydrate content is relatively high. It is not recommended to eat too much at one time.
Avoid eating on an empty stomach: The sugar and dietary fiber content in Malay sponge cake is relatively high. It is not recommended to eat on an empty stomach, otherwise it may irritate the gastric mucosa.
Attention for special groups: The sugar content of Malay sponge cake is relatively high. For diabetic patients and obese people, it is not recommended to eat excessive amounts of Malay sponge cake.
FAQs:
After adding the baking powder, stir it thoroughly to increase the fluffiness of the cake. When steaming the Mala cake, cover the pot and try not to open the lid in the middle to maintain the high temperature and air pressure in the pot.
REVIEWS
