Ma Lai Koh or Brown Sugar Sponge cake is a traditional Cantonese style tea shop dessert, with a hint of sweet taste, as soft as a sponge, and easy to make! You don't need an eggbeater or blender, you can easily make a soft and sweet Ma Lai Koh! Why waiting for... you can make it too!
Either use brown sugar or coconut sugar, they are all delicious! However, coconut sugar may be more fragrant! If you use coconut sugar, please subtract 20 grams, as coconut sugar will be sweeter.
马拉糕是传统的广式茶楼点心，口感香甜，像海绵一样松软，做法简单！不需要打蛋器或搅拌机，轻轻松松的就可以做出一个松软香甜的马拉糕啦！还等什么，你也动手做来试试看！
用黑糖也好，或是椰糖也好，都一样好吃！不过，椰糖也许会比较香哦！如果用椰糖，请减去20克，因为椰糖会比较甜一些。
Ma Lai Koh (with Yeast)黑糖马来糕 (酵母版)
Ingredients:
3 eggs (grade A/size: L)
160 g (2/3 cup) evaporated milk
3 tbsps pandan juice (or plain water)
180 g (1.25 cups + 3 tbsps) plain flour
190 g (3/4 cup + 3 tbsps) dark brown sugar
1 tsp instant yeast
1/4 tsp fine salt
1 tsp baking soda/sodium bicarbonate
1 tsp baking powder
50 g (3.5 tbsps) corn oil
Directions:
1 Line 9-inch (23-cm) bamboo steamer or a cake pan with parchment paper.
2 Beat eggs lightly, add in evaporated milk and pandan juice, mix until combined.
3 Combine plain flour, dark brown sugar, instant yeast and fine salt in a mixing bowl, mix until combined.
4 Add in pandan egg milk mixture gradually while mixing, until a batter is formed.
5 Sieve through to have a smooth batter.
6 Cover the mixing bowl, set aside at room temperature to proof for 2 hours.
7 After proofing for 2 hours…
8 Bring the water of steamer to the boil (the amount of water should be enough for 40 minutes of steaming).
9 Take out 3-4 tbsps of proofed batter, sieve and mix in baking soda and baking powder, then mix in corn oil until well combined, add to the remaining batter, mix until well blended.
10 Pour batter into lined bamboo steamer.
11 Steam over medium-high heat for 40 minutes (do not open the steamer before 30 minutes or the cake might collapse).
12 Unmould and cool Ma Lai Koh on wire rack.
13 Dark Brown Sugar Ma Lai Koh with Yeast is done!
Recipe from: Leisure Kitchen
材料：
3 个 鸡蛋 (A级)
160 克 淡奶
3 汤匙 香兰汁 (或清水)
180 克 普通面粉
190 克 黑糖
1 茶匙 即溶酵母
1 茶匙 苏打粉 1/4 茶匙 细盐
1 茶匙 泡打粉
50 克 玉米油
做法：
1 把9吋 (23-cm)的竹蒸笼铺上不沾烤盘纸备用。
2 把蛋打散，加入淡奶和香兰汁拌匀。
3 把普通面粉、黑糖、即溶酵母和细盐放入搅拌碗，拌至混合。
4 把香兰蛋奶浆慢慢加入，一边搅拌，直到形成面糊。
5 用滤网把面糊过筛。
6 把搅拌碗盖上，搁置在室温让面糊醒发2小时。
7 醒发2小时后…
8 把蒸炉的水加热至滚开备用 (水的分量必须足够给40分钟的蒸煮)。
9 取出3-4汤匙已醒发的面糊，筛入苏打粉和泡打粉拌匀，再加入玉米油搅拌至混合后，加入其余的面糊拌匀。
10 把面糊倒入竹蒸笼。
11 放入蒸炉以中大火蒸40分钟 (前30分钟不要打开蒸炉，以避免蛋糕坍塌)。
12 把蒸好的马来糕脱模后放在铁架上冷却。
13 酵母版黑糖马来糕完成了！
食谱来自：清闲厨房
Happy Making!
Either use brown sugar or coconut sugar, they are all delicious! However, coconut sugar may be more fragrant! If you use coconut sugar, please subtract 20 grams, as coconut sugar will be sweeter.
马拉糕是传统的广式茶楼点心，口感香甜，像海绵一样松软，做法简单！不需要打蛋器或搅拌机，轻轻松松的就可以做出一个松软香甜的马拉糕啦！还等什么，你也动手做来试试看！
用黑糖也好，或是椰糖也好，都一样好吃！不过，椰糖也许会比较香哦！如果用椰糖，请减去20克，因为椰糖会比较甜一些。
Teatime... a slice of Ma Lai Koh 👆 and a bowl of Green Bean Soup... yum!!😋
Ingredients:
3 eggs (grade A/size: L)
160 g (2/3 cup) evaporated milk
3 tbsps pandan juice (or plain water)
180 g (1.25 cups + 3 tbsps) plain flour
190 g (3/4 cup + 3 tbsps) dark brown sugar
1 tsp instant yeast
1/4 tsp fine salt
1 tsp baking soda/sodium bicarbonate
1 tsp baking powder
50 g (3.5 tbsps) corn oil
Directions:
1 Line 9-inch (23-cm) bamboo steamer or a cake pan with parchment paper.
2 Beat eggs lightly, add in evaporated milk and pandan juice, mix until combined.
3 Combine plain flour, dark brown sugar, instant yeast and fine salt in a mixing bowl, mix until combined.
4 Add in pandan egg milk mixture gradually while mixing, until a batter is formed.
5 Sieve through to have a smooth batter.
6 Cover the mixing bowl, set aside at room temperature to proof for 2 hours.
7 After proofing for 2 hours…
8 Bring the water of steamer to the boil (the amount of water should be enough for 40 minutes of steaming).
9 Take out 3-4 tbsps of proofed batter, sieve and mix in baking soda and baking powder, then mix in corn oil until well combined, add to the remaining batter, mix until well blended.
10 Pour batter into lined bamboo steamer.
11 Steam over medium-high heat for 40 minutes (do not open the steamer before 30 minutes or the cake might collapse).
12 Unmould and cool Ma Lai Koh on wire rack.
13 Dark Brown Sugar Ma Lai Koh with Yeast is done!
Recipe from: Leisure Kitchen
材料：
3 个 鸡蛋 (A级)
160 克 淡奶
3 汤匙 香兰汁 (或清水)
180 克 普通面粉
190 克 黑糖
1 茶匙 即溶酵母
1 茶匙 苏打粉 1/4 茶匙 细盐
1 茶匙 泡打粉
50 克 玉米油
做法：
1 把9吋 (23-cm)的竹蒸笼铺上不沾烤盘纸备用。
2 把蛋打散，加入淡奶和香兰汁拌匀。
3 把普通面粉、黑糖、即溶酵母和细盐放入搅拌碗，拌至混合。
4 把香兰蛋奶浆慢慢加入，一边搅拌，直到形成面糊。
5 用滤网把面糊过筛。
6 把搅拌碗盖上，搁置在室温让面糊醒发2小时。
7 醒发2小时后…
8 把蒸炉的水加热至滚开备用 (水的分量必须足够给40分钟的蒸煮)。
9 取出3-4汤匙已醒发的面糊，筛入苏打粉和泡打粉拌匀，再加入玉米油搅拌至混合后，加入其余的面糊拌匀。
10 把面糊倒入竹蒸笼。
11 放入蒸炉以中大火蒸40分钟 (前30分钟不要打开蒸炉，以避免蛋糕坍塌)。
12 把蒸好的马来糕脱模后放在铁架上冷却。
13 酵母版黑糖马来糕完成了！
食谱来自：清闲厨房
Happy Making!
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