Sunday, September 6, 2009

Ma Lai Ko 马拉糕

Actually i wanted to make my favourite 鸡蛋糕, than realised that I don't have enough HK flour. So result to my next on list ... 马拉糕
This is really really easy to do and sure is a keeper.

Ingredients (for 7 small cuppies)
100g Plain Flour
50g castor sugar
1 egg
70g water
5g baking powder

  1. In medium bowl, beat the egg until foamy
  2. Add sugar and water and mix well, until sugar dissolved
  3. In a separate bowl sieve flour & baking powder
  4. Pour the egg mixture into the dry ingredient bowl, mix well
  5. Line paper cups on small bowl and pour in the batter
  6. Steam the cakes for 15mins or until the skewer come out clean


Blessed Homemaker said...

No need to beat the egg till ribbon stage?

How different is this from the traditional steamed sponge cake in terms of texture?

Art of Eating said...

Hi Blessed Homemaker,

There is no need for the egg to reach that ribbon stage as long it's beat to foamy.

鸡蛋糕 are slightly sweet and the texture is smoother and also more eggy fragrant when compare to Ma Lai Ko.