Hong Kong Malay Cake

Last week, my colleague bought a recipe book from the Fairprice near our work place. I browsed through the recipe book and found the foods to be rather interesting. It's call "Olden Tasty Treats" published by Seashore Publishing (M). It's a collection of recipes from Malaysia, Indonesia and Thailand.


As I flipped through the book today, I decided to try the easiest possible recipe. As I haven't been baking for the whole week, I decided to do some baking. The past week was a bit crazy. I was sick, then followed by my organisation's anniversary dinner. There were just too many activities in the day which tired me out by evening time.

Anyway, I decided on Hong Kong Malay Cake from the recipe book. I was rather surprised that proving is required. After steaming, the cake turns out rather high and well. However, when I cut through the cake, the centre part wasn't too cooked. The skewer didn't show when I inserted it. I was rather disappointed because the top and sides looked so nice. I think maybe a further 10mins is required.


Even though centre wasn't cook, the texture was rather good. It also wasn't too sweet as I've reduced the sugar. In case you would like to try, I'm sharing the recipe extracted from the book.


Recipe for Hong Kong Malay Cake
(makes a 8" round)

Ingredients A (sifted twice)
240g Cake flour
2 tsp Baking powder
½ tsp Baking Soda
60g Custard powder

Ingredients B
6 Large whole eggs
260g Brown sugar (original was 360g)
½ tsp vanilla extract
160g Margarine (melted)

Method:
1. Beat eggs, add in brown sugar gradually and beat mixture until it thickens.

2. Fold in sieved ingredients A and mix well. (I added the flour mixture in batches and used the mixer to mix)

3. Add in vanilla extract and leave to prove for 30-60mins. (I proved mine for 50mins)

4. Add in melted margarine and mix well. (After 50mins, the batter thickens with lots of bubbles surfacing)

5. Pour the mixture into a bamboo steamer lined with paper and oil at the base.

6. Steam over high heat for 40mins. (Original recipe was 30mins. However, mine wasn't cooked in the centre, so I figured 40mins should be just nice.)

20 comments:

Quinn said...
March 28, 2010 at 5:23 PM

Yummy Ma Lai Koh. They look so yummy, so wasted not cook a bit :(


Just wanna share, the cover of the book reminds me of something I made sometime back for Halloween. I made Angku Kuih , but shaped in pumpkin with cloves sticking out just like that. Is that shown on the book Angku Kuih as well?

Passionate About Baking said...
March 28, 2010 at 5:32 PM

Hi Quinn,
Ya, it's a pity it's half uncooked. Otherwise, it will be perfect. So disappointing!
The cover picture is pumpkin kueh, not angku kueh. Gee, if angku kueh is shaped like that, then I won't have bear to eat it. It must've been really nice lor!

Ju (The Little Teochew) said...
March 28, 2010 at 6:50 PM

It happens to everyone. But the texture of the parts which were cooked look fantastic! I'm not a fan of this style of ma lai kou, though. I still like the yellow type from Pau Dian. Ah well. Heh heh!

Passionate About Baking said...
March 28, 2010 at 8:23 PM

Hi Ju,
Thanks! You're so comforting. :) Actually yes, the cooked part was actually quite nice. Yup yup, the yellow type is softer and nicer. I like it too!

Kitchen Corner said...
March 28, 2010 at 9:56 PM

Hey Jane, this is a very big one! That's nice to serve with Chinese tea.

thecoffeesnob said...
March 28, 2010 at 10:21 PM

Hi Jane. Wow it looks like you've been really busy! Anyway I'm always intrigued by cakes that are steamed as opposed to baked. What kind of texture did it have?

Passionate About Baking said...
March 29, 2010 at 8:08 AM

Hi Grace,
Yes, a real big one! Hahaha...To serve with chinese tea? I didn't know that. Like tim sum style is it?

Passionate About Baking said...
March 29, 2010 at 8:10 AM

Hi Laureen,
Ah yes, busy with lots of things except baking! Heehee... The texture of this cake is more dense but soft. As it wasn't too fully cook, I'm not too sure if that should be right texture. :p

ReeseKitchen said...
March 29, 2010 at 7:43 PM

Wow...I like malay cake. Nice with a cup of coffee..hee hee..:)

Passionate About Baking said...
March 29, 2010 at 7:47 PM

Hi Reese,
Have you tried making one? Good with coffee? Gee, I must try. Thanks for the suggestion!

ReeseKitchen said...
March 29, 2010 at 10:09 PM

Ooh Jane, I've tried made this cake once long long time ago. (b4 i got married) haha!
Coffee!! That's my "MUST HAVE" beverage everyday. Just LOVE it..:) Call me addicted..;p

ReeseKitchen said...
April 1, 2010 at 5:29 PM

Hey Jane,
I've always like your blog. Thanks for sharing all the recipes..:) And so I have a gift award for you , pls drop by and collect them at your convenience.

ReeseKitchen said...
May 19, 2011 at 5:55 PM

Ooh Jane, I've tried made this cake once long long time ago. (b4 i got married) haha!
Coffee!! That's my "MUST HAVE" beverage everyday. Just LOVE it..:) Call me addicted..;p

Passionate About Baking said...
May 19, 2011 at 5:55 PM

Hi Reese,
Have you tried making one? Good with coffee? Gee, I must try. Thanks for the suggestion!

Passionate About Baking said...
May 19, 2011 at 5:55 PM

Hi Laureen,
Ah yes, busy with lots of things except baking! Heehee... The texture of this cake is more dense but soft. As it wasn't too fully cook, I'm not too sure if that should be right texture. :p

Kitchen Corner said...
May 19, 2011 at 5:55 PM

Hey Jane, this is a very big one! That's nice to serve with Chinese tea.

Passionate About Baking said...
May 19, 2011 at 5:55 PM

Hi Grace,
Yes, a real big one! Hahaha...To serve with chinese tea? I didn't know that. Like tim sum style is it?

Quinn said...
May 19, 2011 at 5:55 PM

Yummy Ma Lai Koh. They look so yummy, so wasted not cook a bit :(


Just wanna share, the cover of the book reminds me of something I made sometime back for Halloween. I made Angku Kuih , but shaped in pumpkin with cloves sticking out just like that. Is that shown on the book Angku Kuih as well?

Ruby4 said...
January 23, 2012 at 8:27 AM

How do I know when it is properly proved?!?!?!?!?

Ruby4 said...
January 23, 2012 at 8:30 AM

THIS IS SPARTA!!!!!!!!!!!!!!!!!

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