This is the unyeasted and darker version of steamed sponge cake also known as Ma Lai Ko (馬拉糕). Thanks to my friend Linda, the Wonder-Cook who kindly shared this recipe with me -
110g caster sugar
1 tsp dark soy
(B) Sift together:
300g plain flour
1 tbsp bicarbonate of soda
150g caster sugar
2 tbsp condensed milk
400ml evaporated milk
- (A) Heat sugar until dissolves. Add in water and stir well. Turn off heat. Stir in butter and dark soy. Set aside to cool.
- (C) Beat eggs and sugar until light and fluffy. Add in milks. Then add the butter mixture and gently fold in the sifted flour mixture. Pour into a cake pan or individual moulds.
- Steam over high heat for about 20 minutes.