Malay sponge cake (Malāgāo) from All Under Heaven: Recipes from the 35 Cuisines of China (page 235) by Carolyn Phillips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lilham on January 06, 2018

    This is a very popular dim sum in Hong Kong. Something I grew up with, and a favourite of my children. I was sceptical about the recipe with its soy sauce and white sugar, but I followed the instructions and ingredients exactly. The texture of the resulting cake was right. However, it lacked the golden syrupy sweetness that I associate with Malay cakes. It's a lot lighter in colour than normal, which I suspect might be the choice of white sugar, instead of brown sugar or molasses.

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