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| MIXED TILL WELL BLEND WITHOUT ANY LUMPS |
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| BEFORE PROOF |
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| SET ASIDE ALLOW 2 HOURS TO PROOF |
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| READY ..STEAM IMMEDIATELY |
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| STEAM IN A STEAM |
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| THIS IS A 9" STEAMER . PLEASE USE 7-8" TO GET A HIGHER HEIGHT MALAIKO ORIGINAL RECIPE CALLS FOR 9". I THINK 7-8 WOULD BE BEST. |
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| THIS IS HOW I LAYER MY PARCHMENT PAPER |
CHINESE STEAM BROWN SUGAR -MA LAI KO
Ingredients:
3 eggs
190 g dark brown sugar
160 g evaporated milk
180 g wheat flour
1 tsp instant yeast
1 tsp baking soda
1 tsp baking powder
50 g corn oil
Directions:
1 Line 7-8-inch bamboo steamer with parchment paper.
2 Beat eggs lightly add in dark brown sugar in stages and continue to whisk till double, add in evaporated, mix until combined.
3 Combine plain flour by stages till well combined add in instant yeast, mix until well combined.
4 Sieve through to have a smooth batter.
5 Cover the mixing bowl, set aside at room temperature to proof for 2 hours.
6 After proofing for 2 hours…
7 Bring the water of steamer to the boil (the amount of water should be enough for 40 minutes of steaming).
8 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.
9 Pour batter into lined 7- 8 "bamboo steamer.
10 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.