This recipe is best with
Recipe Ingredient
- 125g high protein flour
- 90g plain flour
- 1tbsp custard
- 225g castor sugar
- 125g melted butter
- 3/4tsp vanilla essence
- 3/4tsp treacle
- 3 eggs
- 180-190ml UHT milk
- 1½tbsp baking powder
- 1tbsp toasted olive nuts or melon seeds (kua chee)
Instructions
- 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.
Would have liked the original Ma Lai Ko recipe with yeast instead; the high baking powder content always make the cake taste rather biting.