Symbol and I made this one together, and it turned out pretty nice! Between the rising and the steaming it takes a while to make, but most of that time doesn't require active attention. The recipe as written calls for letting it rise in the bowl, then pouring it into the cake pan and letting it rise a second time; symbol suggests pouring it directly into the cake pan and letting it do the entire rise there, and I've written it up here accordingly.
It's tasty but a bit plain on its own; it goes well with sweetened condensed milk, or nutella.
Chinese Steamed Cake (马拉糕 mǎlā gāo)
The Woks of Life
Ingredients
- 3 large eggs, room temperature
- ¼ C vegetable oil
- ¾ C brown sugar
- 1½ tsp vanilla extract
- ⅓ C evaporated milk, room temperature
- 1½ tbsp vanilla custard powder
- 1 C cake flour
- ⅛ tsp salt, ground
- 3½ tsp baking powder
Directions
- Combine eggs, vegetable oil, and brown sugar in a large mixing bowl. Beat on high with an electric mixer for five minutes.
- Scrape the bottom of the bowl and mix in the vanilla, evaporated milk, and custard powder. Beat for another minute.
- Sift in the remaining ingredients and fold the batter gently until incorporated.
- Grease and flour an 8" or 9" round cake pan (or line a bamboo steamer with parchment paper).
- Pour batter into the cake pan/bamboo steamer and let stand for 30 minutes.
- Steam for 30 minutes (bamboo steamer) or 35 (cake pan), until it passes the toothpick test.
- Eat!
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