The next dessert which Ming made is Ma Lai Ko Cup Cakes. I had blogged about two versions of Ma Lai Ko here and here but Ming’s recipe is slightly different. Ming’s version of Ma Lai Ko is steamed in paper cup and it only takes 10 minutes to steam. This recipe is very handy when you have unexpected guests.
Ming made 2 versions of Ma Lai Ko Cup Cakes, one regular flavour and another with grated Parmesan cheese. The one with the Parmesan cheese has a stronger flavour and I’ll bet Arkensen will like this version as he is a cheese lover.
- 100g all purpose flour
- 50g castor sugar (was substituted with granulated sugar)
- 60g egg
- 70g water
- 5g baking powder
- 10g grated Parmesan cheese or custard powder (optional)
- sweetened dried cranberries for garnishing
Click on Read More for the instructions.
This Post Has 8 Comments
Just wondering 60g = how many eggs?
This recipe looks easy to make. Thanks for sharing.
I extra large egg is about 60g.
Oh, I love steamed egg cakes. Do you think putting pandan extract in would be nice?
Hi Nate, you can surely flavoured it with pandan extract.
This sounds like our Filipino puto. We make it almost the same way as you have here with added quick-melt cheese on top as well. Looks delicious.
These look so beautiful and fast!
thanks .. I love easy steamed recipes .. healthy and quick.
thanks for this recipe. It’s rather easy. Instead of brown sugar, I substitute it with palm sugar which I like it’s fragrance. However, I have to melt the sugar with bit of water first as it came in blocks. As a result, I made a mess with the amount of water required. And the end result of the cake, kind of hard and sticky. Any advise?