Coconut Palm sugar Ma Lai Gao 椰糖马来糕（简易版）

一时兴起，想吃马来糕。于是动手做了这个简易版的椰糖马来糕。不需要待发酵，拌好后，既可以直接蒸了！乘蛋糕还热呼呼的时候吃是最好吃的了！😘

On a whim, I wanted to eat ma lai gao. So I made this simple version of coconut sugar steamed sponge cake aka Gula Melaka ma lai gao. No need to wait for fermentation, after mixing, it can be steamed directly! It is best eaten while the cake is still warm!😘

Coconut Palm sugar Ma Lai Gao 椰糖马来糕（简易版）

Ingredients材料: (6-inch cake pan) (6寸糕盆)

2 pcs      Eggs   鸡蛋

80g       Palm sugar 椰糖

20g       Brown sugar 黃糖

80ml     Milk 牛奶

100g      All purpose flour 中筋面粉

20g        Custard powder吉士粉

8g          Baking powder 泡打粉

25ml     Cooking oil 食用油

Method:

1. Disolve coconut palm sugar over a low heat, turn off heat and add in half of the milk, stir well. Set aside.

2. Lightly beat the eggs, add brawn sugar, stir well.

3. Add in coconut palm sugar, and stir well.

4. Add in sifted flour, custard powder and baking powder, and stir well.

5. Pour into a prepare 6“ pan lined with greaseproof paper.

6. Steam over medium-high heat for about 30 - 35minutes.

7. After turn off the heat and carefully remove the lid to avoid the water drip on the cake.Take out the cake and let it cool for 2 minutes, then remove it from pan and open the greeseproof papper, let it cool on a rack.

方法：

1. 椰糖以小火溶化，关火加入一半牛奶，搅匀。 搁置。

2.鸡蛋打散，加入红糖，搅拌均匀。

3. 加入椰糖，搅拌均匀。

4. 加入过筛的面粉、吉士粉和泡打粉，搅拌均匀。

5. 倒入准备好的 6 英寸蒸锅，内衬防油纸。

6. 以中高火蒸约30 - 35分钟。

7. 关火后小心揭开盖子，以免水滴到蛋糕上。取出蛋糕放凉2分钟，然后从烤盘中取出，打开防油纸，放在架子上晾凉 .

Happy Making!