Malay cake (Ma lai gao) from Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries (page 128) by Kristina Cho

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Notes about this recipe

  • Ishie1013 on March 17, 2025

    Had a similar experience to Astrid, though with a larger bamboo steamer, but it did rise sufficiently to get stuck to the top; I'm still learning how to steam cook things. The taste was fantastic though!

  • GrammieP on July 23, 2023

    I have made this cake twice. It is a great, moist, sort of spongy snacking cake. First I tried baking it in my steam oven. That took forever. Went out and got a new bamboo steamer (of course I had recently given my son the one I've had since college). It is a 10 inch size so an 8 inch pan fit perfectly. In the bamboo steamer it was done in the time stated in the recipe. I really love this cake.My family likes it too. It keeps well. Unique but so good.

  • Astrid5555 on November 22, 2021

    Had an open can of evaporated milk from another recipe so this recipe popped up in my EYB search and peaked my interest because this cake is steamed rather than baked. Unfortunately my bamboo steamers are way to small for an 8 inch cake pan, so I only made 3/4 of the recipe in a 6 inch pan (way too much batter) and my alternative steamer set-up was not ideal. It worked but due to the large amount of batter the cake rose too much and touched the steamer basket lid. It did work however, but was not nice to look at. Since I had some batter left I made an experiment baking off the remainder in muffins tins (did of course not work). Steamed cake tasted great though!

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