Steamed Mah Lai Ko
After my blog about the failed Mah Lai Ko, my friend, Angie shared with me this tested recipe. Angie loves to cook and I’m sure her recipe works.
I’m quite puzzled with the origin of Mah Lai Ko which has a name which indicates Malay Cake but yet, this is a popular dim sum item in Hong Kong Dim Sum restaurant. Can anyone confirm the origin of the Mah Lai Ko?
The Ma Lai Ko turned out soft and airy. It stays soft even the next day. It is not too sweet and has a great caramel flavour to it. This is a sure keeper. Angie, thank you for sharing the recipe.
Ingredients
- 180g granulated sugar
- 110ml water
- 75g (about 5 tablespoons) margarine, melted
- 75ml milk
- 1 egg, beaten
- 160g (about 1 cup + 2 tablespoons) all-purpose flour
- 1 teaspoon baking soda
Click on the link below for the instructions.
Instructions
Here is simplified version that I tried out later.
I made the simplied version using palm sugar instead of granulated sugar. It turned out pretty good too. The palm sugar just needed to be dissolved in boiling water and does not need carramelization.
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[eatingclub] vancouver || js | Jul 10, 2008 | Reply
It’s not as golden or light as “regular” mah lai ko. . .is that just a function of the caramelization? Would the recipe stay the same if we didn’t caramelize the sugar to brown?
Suanne | Jul 12, 2008 | Reply
Hi js, I tried to make it with a simple syrup today, but it turned out not as light and fluffy. It is more dense and has a more ‘eggy’ flavour.
RobynT | Jul 13, 2008 | Reply
My auntie from Hong Kong says Honolulu has the best dim sum. I think most Hawai’i Chinese are from the area where they speak Cantonese… anyway, I have never seen this cake.
PY | Sep 7, 2008 | Reply
Thank you for posting the recipe. Follow, the exact instruction and the ‘ko’ turns out really good.