Hi Shannon, just made this.. Woo-hoo... , it's super yummy. I didn't have evaporated milk, so just used half milk and half coconut milk. Your clear instructions is critical to the success of this. Thank you 👍😁
👍👍 Just finished steaming this: exactly 30min. I agree... I don't like washing a sifter, but I found 3 tiny pieces of egg shell after sifting. Now I know! Thanks!! Great recipe & instructions.
Hi Shannon I just wanna let you know that I’ve been using your chasiu buns many times....successfully....we love them and I love you too for giving me your recipe ...keep following your channel ...all the best sweetie
thanks for this good recipe, turned out very good 👍. Easy to make and nice to eat. I dont have 160ml evaporated milk , so I used 100 ml evaporated milk and 60 ml "Ayam Brand" coconut milk. 😋
I just made today was really good really delicious , thank you so much the sweetness just perfect for me and my family, I put in small one which can make 6 cups just stream for 20 mins
Hi again Shannon, I tried your recipe even though I had not received your response to my previous question. So I decided to try any way and followed your instructions exactly. However, my cake did not dome up like yours so I am now allowing it to continue steaming for another 10 mins, for a total of 30 mins plus 10 additional minutes, just to see if it domes up. Fingers crossed!
Thanks so much for sharing so clearly how to make this Ma Lai Gao, I made it and it came out wonderfully well, it is just the perfect sponge cake! It is hot and soft and just the right sweetness, thanks and blessings to you and your family!
Thank you for this video! Can't wait to try the recipe. Is there a reason why I should whisk (rather than fold in like I've seen some do with sponge cakes) the dry sifted ingredients with the wet mixture? Your method still seems to create a very spongey texture though! Thanks again.
Hi Wilda! Traditional sponge cakes require you to beat the eggs and sugar until light in texture and pale yellow. This one is a little different since there’s yeast and chemical agents that help with rising.
Your dome shaped ma lai gao looks soooo good, Shannon. 10 out of 10! I need to try this recipe soon (and eat it all myself). One question: some people add custard powder. Did you ever try that? Is it a good addition?
Would it be the same process if using active dry yeast, because that’s what I have. Someone brought this to a picnic yesterday and everyone loved it esp. since it was still warm. I’m definitely going to try this recipe. Thank you.
Thank You for posting. Please tell us the purpose of using corn starch in this recipe. I am curious to know what will corn starch do in making this cake. Thank You.
I made this and it's delicious. The only issue I have is the top is very fluffy and perfect. But the bottom is a little dense. I want to make it again. Can you let me know what I may have done wrong? Thank you for the recipe
Unfortunately the wok is no longer available from Analon. I’ve also tried a Cuisinart one similar to this (www.walmart.com/ip/Cuisinart-14-Stir-Fry-Pan-With-Helper-Handle-Glass-Cover-Chef-s-Classic-Stainless/34110990?wmlspartner=wlpa&selectedSellerId=101061786&&adid=22222222228022580906&wl0=&wl1=g&wl2=m&wl3=52327655295&wl4=pla-79427061375&wl5=1014221&wl6=&wl7=&wl8=&wl9=pla&wl10=345492028&wl11=online&wl12=34110990&veh=sem&gclid=Cj0KCQiAyoeCBhCTARIsAOfpKxj_FctBC06iijs2LE46jTlIg3dynUKQ5L9jJ6R98P1BAtkcrXjJ47oaAsm5EALw_wcB&gclsrc=aw.ds) and a separate domed lid.
The lid I used is also pretty old and we got it from Chinatown. Here’s a similar one online www.lionsdeal.com/wi-wkcs-14.html?gclid=Cj0KCQiAyoeCBhCTARIsAOfpKxgKoJfF9G8ecjfpBvz07u7xdnYMuwqkQ_AY9IEe_WFs4AZzm6cF9ZoaAsbJEALw_wcB
Hello! Thanks so much for your video. Can you elaborate why you don't prefer the bamboo steamer lid? Does it overflow? Just wondering if that happened to you. Unfortunately I don't have a wok as I can see that it makes for airy steam room around the cake. I love this recipe. It smells like 80s childhood! I did it twice and I will make a third time for aesthetics! It's hard because I have your steamer but I don't have any pots or pans to fit a good lid over. The 2nd time I used a stockpot and the dome happened but my lid still wasn't high enough so it didn't get to expand to it's full potential. Can't wait to make it again once I figure out the steaming equipment 🤗
I tried using the bamboo steamer lid but unfortunately it didn’t give enough room for the cake to rise. As a result, the cake didn’t cook properly or have to right light texture. I’m glad the recipe worked for you nonetheless! Enjoy ☺️
Hi Shannon, I just realized that I forgot to rest the batter as per your recipe. Can you advise what is the purpose for resting the batter? Thanks very much
Yep, definitely light and airy from the yeast, baking powder, and soda. I like to weigh all ingredients for precision but feel free to up the sugar if that’s more your taste 😉
Hmm not sure why there would be white spots? Do you mean water droplets on the surfaces your cake? If so, then try to avoid any condensation from coming down while steaming.
@@InShannonsKitchen When I finished steaming, the cake has a spot where there is a remaining spot which seems to be the all purpose flour residue. I have filter the wet mixture before combining. And I filter it once again after combing. Still don’t know what went wrong.
@@kennyteng627 sounds like it could be condensation rather than flour especially if it’s strained twice. I would definitely check to see if there’s water dripping down from the lid of the pot when steaming.
@@InShannonsKitchen just very strong taste and smell...I think it's the baking soda. Maybe I should try adding more yeast 🤔. But it's beautiful and very soft. Thank you!!!
This looks so delicious! I’m planning to make this for my mum but she’s not a fan of evaporated milk. She doesn’t like the strong milky flavour. Can I substitute the evaporated milk with something else? Maybe just normal milk? Would that eliminate the strong milky flavour? Also, I’m surprised your pot doesn’t drip water on the cake while it’s cooking? My pot tends to drip water and ruins whatever I’m cooking. Is there anything I can do to prevent this?
Yes you can substitute regular milk instead. I personally don’t taste any strong milky flavor when it’s mixed with the other ingredients, but maybe that’s just me. Try to use a domed lid if you have it.
@@InShannonsKitchen thank you! I have a domed lid but it still drips in the centre. Can I open the lid every now and then and wipe the lid or would this ruin the steaming process of the cake?
Mochathemaltsedog, your mum is just like me who doesn't like milk, and I substitute it with fresh coconut milk where we can easily buy it in Malaysia. It tastes just so good 😋
Hello Shannon, may I ask after mixing in the proofed yeast egg mixture with baking soda and baking powder pre-sifted together with flour etc., you let your batter rest again for 30 mins before steaming, do you think that would activate the baking powder, baking soda while resting on the counter too prematurely? Usually after adding baking powder and baking soda, you put the batter to heating system almost immediately. I see another recipe in which the chef says to sift in baking powder and baking soda last, just right before steaming. May I have your thought on this as I am about to try your recipe. Thx so much in advance for your reply, Shannon.
@@InShannonsKitchen Thx Shannon for your prompt reply. I tried it just as your recipe says and it came out good flavour-wise and texture-wise. However, it did not dome nor rise up high as yours, but rather flat. However, the texture was soft, not dense. I am wondering if it’s because my bamboo steamer may be a tad larger than yours. Mine says 9in while yours is 8in. I will try again with a smaller cake pan. Thx again Shannon for sharing your delicious recipe with us all. 🌹
I prefer the cake flour because it produces a more tender, delicate crumb. But there are ways to get around it by combining all purpose flour and cornstarch.
Hard to pinpoint without any details. It's important to use the baking powder, baking soda, and yeast (which needs some time to bloom/activate). Also make sure to steam all the way through.
It's delicious though. It seems the part within the bamboo steamer is denser and darker in color, while the part above the steamer is airy and light in color.
And I followed all the ingredients plus the exact measurement. The one thing I guess that was not the same was the eggs. It was a bit cold when I used them.
Jewel Go oh no sorry to hear that! Maybe some of the ingredients settled while waiting for the water to boil prior to steaming? I can’t remember how long it took for my water to boil but I’m not sure why else that would happen. Another possibility is that the boiling water was touching the bottom surface of the cake while steaming, thereby essentially boiling part of the cake. Hope this was somewhat helpful and thanks for your feedback! 😉
I’ve made this today and it’s so delicious that my family almost finished the whole cake. Thanks so much 😊
Great!!! Yeast makes things delicious!!! Good & easy. 👍💞👍
I am a fourth generation Cantonese descendant. My first time making a MA Lai Goa cake, Thankyou for your hands on instructions, all the way from SA 👌
Hi Shannon, just made this.. Woo-hoo... , it's super yummy. I didn't have evaporated milk, so just used half milk and half coconut milk. Your clear instructions is critical to the success of this. Thank you 👍😁
Thanks you for sharing your best recipe
Gets tough over mixing!!! 👍💞👍
Beautiful 💝🌹!!! Will do, I have a 10inch Bamboo steamer and I love it!!!
Thank you for sharing your recipe. 🙏
Thank you for this recipe i will try to make it too coz i love this ma lai gao
👍👍 Just finished steaming this: exactly 30min. I agree... I don't like washing a sifter, but I found 3 tiny pieces of egg shell after sifting. Now I know! Thanks!! Great recipe & instructions.
It looks very delicious 😍Yes, I’ll try it ! Thanks for sharing 💪
That’s great! Enjoy! 😉
Hi Shannon I just wanna let you know that I’ve been using your chasiu buns many times....successfully....we love them and I love you too for giving me your recipe ...keep following your channel ...all the best sweetie
Aw thank you so much!
Yummy , thanks for the recep, can’t I sharing this recep
Thank you 🙏🏻👍😋❤️❤️❤️
Nice recipe! Made it today! Thanks 😊
It is delicious! Thank you for sharing
Glad it worked out!
thanks for this good recipe, turned out very good 👍. Easy to make and nice to eat. I dont have 160ml evaporated milk , so I used 100 ml evaporated milk and 60 ml "Ayam Brand" coconut milk. 😋
Thank u for the recipe I make it today it was good n delicious....❤❤sweetness is perfect I use the dark sugar
Beautiful!
Thanks!
Hey!! New sub, and first vid is yummy sponge cake 😋
Darrell - The Sweat Mopper thank you! 🙌
I just made today was really good really delicious , thank you so much the sweetness just perfect for me and my family, I put in small one which can make 6 cups just stream for 20 mins
Great recipe. Turned out high as in ur video!!!
Hi Thanks for sharing your recipe yummy yummy 😊😊👍
Enjoy!
Looking delicious food
Amazing recipe!! Mine turned out great and so delicious. My family loved it. Tasted exactly like the ones you get at dim sum restaurants
Wonderful!
YASSSS I HAVE DONG MAKE IT TASTY THANK YOU
this looks so yummy thanks for sharing!
WALKING AROUND CENTRAL FLORIDA thank you!
Hi again Shannon, I tried your recipe even though I had not received your response to my previous question. So I decided to try any way and followed your instructions exactly. However, my cake did not dome up like yours so I am now allowing it to continue steaming for another 10 mins, for a total of 30 mins plus 10 additional minutes, just to see if it domes up. Fingers crossed!
Great recipe!
Thanks!!
Tq so much, sooo delicious n hd share 😘
You’re welcome glad you like it ☺️
Thanks so much for sharing so clearly how to make this Ma Lai Gao, I made it and it came out wonderfully well, it is just the perfect sponge cake! It is hot and soft and just the right sweetness, thanks and blessings to you and your family!
Thank you for this video! Can't wait to try the recipe. Is there a reason why I should whisk (rather than fold in like I've seen some do with sponge cakes) the dry sifted ingredients with the wet mixture? Your method still seems to create a very spongey texture though! Thanks again.
Hi Wilda! Traditional sponge cakes require you to beat the eggs and sugar until light in texture and pale yellow. This one is a little different since there’s yeast and chemical agents that help with rising.
@@InShannonsKitchen Awesome-thanks for your response!
Hello....is it OK if I use the regular cake pan to steam the cake instead of using the bamboo steamer thingy? Thank you kindly for your help 😁
Nice
NO BAKING NEEDED!!! YAY!!! 💞💞💞
I try the recipe. It was delicious! One problem my ma lai gao did rise but when I uncovered it let it cool it fell back down. What did I do wrong?
Your dome shaped ma lai gao looks soooo good, Shannon. 10 out of 10! I need to try this recipe soon (and eat it all myself). One question: some people add custard powder. Did you ever try that? Is it a good addition?
Would it be the same process if using active dry yeast, because that’s what I have. Someone brought this to a picnic yesterday and everyone loved it esp. since it was still warm. I’m definitely going to try this recipe. Thank you.
Yes you can use active dry yeast instead. Just whisk into the batter as shown. Hope you like it!
Your voice is one of the soothest things ive heard in a while.
Lol thanks ☺️
can i use tapioca starch instead cornstarch?
Hi, I try to make perfec recipe 👏👏👍
Does the wet mixture need to room temperature more than 2 hours? Can it be in the fridge or on the counter space? Or exactly at 2 hours?
It would be best to leave it on the countertop to “proof”. It won’t rise nearly as much as a regular bread dough but should be foamy on top.
Thanks for your sharing, i will try it soon..
Thank You for posting. Please tell us the purpose of using corn starch in this recipe. I am curious to know what will corn starch do in making this cake. Thank You.
Help tenderize the cake
Hi Shannon! I wanted to ask if other starch substitutes can be used (e.g., potato starch)?
Not sure but let me know how it goes if you do use it!
Hi, may i check if the milk has to be warm before it is being mixed with other ingredients?
It can be room temperature but no need to warm it. Probably wouldn’t use cold milk straight from the fridge.
Hi! Can I use cake flour instead of ap flour? Thank youuu
Should be okay! Try substitutions one for one
I made this and it's delicious. The only issue I have is the top is very fluffy and perfect. But the bottom is a little dense. I want to make it again. Can you let me know what I may have done wrong? Thank you for the recipe
Hmm not sure but perhaps it needed longer time to steam?
What kind of yeast that you used?
Instant but active dry yeast would work as well.
Hey Shannon! Could you drop a link for your wok and steamer? I have a bamboo steamer but no pan that’s big enough :(
Unfortunately the wok is no longer available from Analon. I’ve also tried a Cuisinart one similar to this (www.walmart.com/ip/Cuisinart-14-Stir-Fry-Pan-With-Helper-Handle-Glass-Cover-Chef-s-Classic-Stainless/34110990?wmlspartner=wlpa&selectedSellerId=101061786&&adid=22222222228022580906&wl0=&wl1=g&wl2=m&wl3=52327655295&wl4=pla-79427061375&wl5=1014221&wl6=&wl7=&wl8=&wl9=pla&wl10=345492028&wl11=online&wl12=34110990&veh=sem&gclid=Cj0KCQiAyoeCBhCTARIsAOfpKxj_FctBC06iijs2LE46jTlIg3dynUKQ5L9jJ6R98P1BAtkcrXjJ47oaAsm5EALw_wcB&gclsrc=aw.ds) and a separate domed lid.
The lid I used is also pretty old and we got it from Chinatown. Here’s a similar one online www.lionsdeal.com/wi-wkcs-14.html?gclid=Cj0KCQiAyoeCBhCTARIsAOfpKxgKoJfF9G8ecjfpBvz07u7xdnYMuwqkQ_AY9IEe_WFs4AZzm6cF9ZoaAsbJEALw_wcB
@@InShannonsKitchen thank you!
I will try making u recipe sometime it didn’t come like like that l will make one day
Hello! Thanks so much for your video. Can you elaborate why you don't prefer the bamboo steamer lid? Does it overflow? Just wondering if that happened to you.
Unfortunately I don't have a wok as I can see that it makes for airy steam room around the cake. I love this recipe. It smells like 80s childhood!
I did it twice and I will make a third time for aesthetics! It's hard because I have your steamer but I don't have any pots or pans to fit a good lid over. The 2nd time I used a stockpot and the dome happened but my lid still wasn't high enough so it didn't get to expand to it's full potential. Can't wait to make it again once I figure out the steaming equipment 🤗
I tried using the bamboo steamer lid but unfortunately it didn’t give enough room for the cake to rise. As a result, the cake didn’t cook properly or have to right light texture. I’m glad the recipe worked for you nonetheless! Enjoy ☺️
Mine turned out well
Kelly Voong awesome!
What do you mean by butter and line it?
Grease the aluminum pan with butter and place a round piece of parchment paper on the bottom to prevent sticking.
Hi Shannon, I just realized that I forgot to rest the batter as per your recipe. Can you advise what is the purpose for resting the batter? Thanks very much
To give the yeast some time to proof which will help with rising. May be ok though since there’s baking powder and soda
@@InShannonsKitchen thank you for responding 👍👍😁
Mine came out bouncy but has many air bubbles inside. Wish it was slightly sweeter. Perhaps I didn't measure the brown sugar properly.
Yep, definitely light and airy from the yeast, baking powder, and soda. I like to weigh all ingredients for precision but feel free to up the sugar if that’s more your taste 😉
HI Shannon. Are you using 11/2 teaspoons of baking powder and 11/4 teaspoons baking soda. Thank you. Im v eager to try.
No, she uses 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt. The three lines at 4.27 min. should be read as one continuing sentence.
I have question I follow all you procedure after steam there are many white spot on the surface
Probably the water condensation during steaming
What can I do to not any white spot (all purpose spot) on my ma lai gao? I have tried the recipe twice and I have the same results.
Hmm not sure why there would be white spots? Do you mean water droplets on the surfaces your cake? If so, then try to avoid any condensation from coming down while steaming.
@@InShannonsKitchen When I finished steaming, the cake has a spot where there is a remaining spot which seems to be the all purpose flour residue. I have filter the wet mixture before combining. And I filter it once again after combing. Still don’t know what went wrong.
@@kennyteng627 sounds like it could be condensation rather than flour especially if it’s strained twice. I would definitely check to see if there’s water dripping down from the lid of the pot when steaming.
Do I have to add both baking soda and baking powder? It's very strong smell and taste.
No you don’t but I’m not sure if the texture will be affected
@@InShannonsKitchen just very strong taste and smell...I think it's the baking soda. Maybe I should try adding more yeast 🤔.
But it's beautiful and very soft.
Thank you!!!
@@wendiyuan Make sure to use brown sugar, since regular white sugar won't trigger the baking soda.
I make this today and I forgot to rest the batter for another 30 mins. I directly put the batter into the steam😅 hope it works
I also didn't rest the batter for another 30 mins but it works & turns out pretty
Please tell me what will happen if I do not use baking soda and baking powder. Just use yeast. Will the cake be successful ?
Probably won’t rise as much since there’s not much yeast in the recipe
How come your one cup of flour looked like a lot more like 2-3 cups??
I use a kitchen scale for all measurements because it’s more accurate. It may look like a lot based on cups but volume can be deceiving.
can we use the self raising flour ?
Yes
What is evaporated milk?
Milk that is boiled to allow for water evaporation. Usually found in cans at the store
👍👍😊
This looks so delicious! I’m planning to make this for my mum but she’s not a fan of evaporated milk. She doesn’t like the strong milky flavour. Can I substitute the evaporated milk with something else? Maybe just normal milk? Would that eliminate the strong milky flavour?
Also, I’m surprised your pot doesn’t drip water on the cake while it’s cooking? My pot tends to drip water and ruins whatever I’m cooking. Is there anything I can do to prevent this?
Yes you can substitute regular milk instead. I personally don’t taste any strong milky flavor when it’s mixed with the other ingredients, but maybe that’s just me. Try to use a domed lid if you have it.
@@InShannonsKitchen thank you! I have a domed lid but it still drips in the centre. Can I open the lid every now and then and wipe the lid or would this ruin the steaming process of the cake?
Try wrapping the lid with a towel underneath
Mochathemaltsedog, your mum is just like me who doesn't like milk, and I substitute it with fresh coconut milk where we can easily buy it in Malaysia. It tastes just so good 😋
Hello Shannon, may I ask after mixing in the proofed yeast egg mixture with baking soda and baking powder pre-sifted together with flour etc., you let your batter rest again for 30 mins before steaming, do you think that would activate the baking powder, baking soda while resting on the counter too prematurely? Usually after adding baking powder and baking soda, you put the batter to heating system almost immediately. I see another recipe in which the chef says to sift in baking powder and baking soda last, just right before steaming. May I have your thought on this as I am about to try your recipe. Thx so much in advance for your reply, Shannon.
Hi, I haven’t tried it that way so it may affect the texture.
@@InShannonsKitchen Thx Shannon for your prompt reply. I tried it just as your recipe says and it came out good flavour-wise and texture-wise. However, it did not dome nor rise up high as yours, but rather flat. However, the texture was soft, not dense. I am wondering if it’s because my bamboo steamer may be a tad larger than yours. Mine says 9in while yours is 8in. I will try again with a smaller cake pan. Thx again Shannon for sharing your delicious recipe with us all. 🌹
Hi there
Can I omit the oil in the recipe ? Thks
No I wouldn’t since it adds moisture.
Can I replace with either applesauce or soaked prune purée as an oil replacer? It’s for health purpose
@@elisonlau2076 I’ve never tried it here but I don’t think it would work for this particular recipe.
can I use another flour . cake flour ?
I prefer the cake flour because it produces a more tender, delicate crumb. But there are ways to get around it by combining all purpose flour and cornstarch.
Can I use vegetable oil instead of butter?
Yes!
Wetting the paper before makes it easier to put into the bamboo basket.
Why is it that mine was dense? How to correct it? Thanks
Hard to pinpoint without any details. It's important to use the baking powder, baking soda, and yeast (which needs some time to bloom/activate). Also make sure to steam all the way through.
It's delicious though. It seems the part within the bamboo steamer is denser and darker in color, while the part above the steamer is airy and light in color.
And I followed all the ingredients plus the exact measurement. The one thing I guess that was not the same was the eggs. It was a bit cold when I used them.
Jewel Go oh no sorry to hear that! Maybe some of the ingredients settled while waiting for the water to boil prior to steaming? I can’t remember how long it took for my water to boil but I’m not sure why else that would happen. Another possibility is that the boiling water was touching the bottom surface of the cake while steaming, thereby essentially boiling part of the cake. Hope this was somewhat helpful and thanks for your feedback! 😉
Thank you so much
can i substitute all purpose flour for cake flour?
Yes
@@InShannonsKitchen do i still need to add constarch if i do that?
@@kim-yg9rc i believe so or maybe sub the cornstarch with cake flour.
I bake this last week but why is it's not fluppy like yours what I do wrong?
Did you steam it? Or bake? I’ve never baked it in the oven before
Steam 🥺
❤
this is a bit dense for proper Malaysian sponge cake
Can use 55gm eggs?
Yes, you will need three of each one.
@@InShannonsKitchen meaning how many eggs?
@@jenjtsh 3
@@InShannonsKitchen u used 3 large eggs (60gm) & we oso can use 3 ( 55gm) eggs??
@@jenjtsh yes. One large egg is the same as 55gm out of the shell. So that would be 165gm of egg total by weight.
Very complicated.
Malay gao translated to malay kuih, not steamed chinese cake. The translation is wrong.
That looked a little more than 1 cup of flour.
Weighing ingredients is far more accurate and recommended. Volume measurements can be deceptive at first sight
Malaigao
You don’t know the history of the mala cake , and it is not originated from China
You gave recipes with the amount of quantias but you posted the words on.. how could viewer make .. sounds like useless clip..
Look at the description for recipe details, amounts, and written instructions
Uova vecchie e metodo scarso fai altro !