In the Kitchen

Ma Lai Koe (Chinese Steamed Sponge Cake)




    • 125g high protein flour
    • 90g plain flour
    • 1 tbsp custard powder
    • 225g castor sugar
    • 125g melted butter
    • 3/4 tsp vanilla essence
    • 3/4 tsp treacle
    • 3 eggs
    • 180?190ml UHT milk
    • 1 tbsp baking powder
    • 1 tbsp toasted olive nuts or melon seeds (kua chee)


    Sift flours and custard powder into a large mixing bowl. Stir in sugar; mix. Add melted butter, essence, treacle and milk. Beat in eggs and use a hand whisk to mix until mixture is smooth.

    Sift in baking powder to combine. Pour batter into a lightly greased 20?22cm round cake tin.

    Sprinkle some olive nuts over the batter or, if preferred, use melon seeds.

    Put into a steamer and steam over rapid boiling water on high heat for 30?35 minutes or until cooked through.

    Remove steamed sponge from the steamer and set aside to cool completely before cutting into pieces.

Related Recipes by Ingredient


There are no comments yet.