Popular dim sum dessert in yum cha restaurants worldwide. It is especially prevalent in Hong Kong and Guangdong province in both yum cha restaurants and traditional tea houses. This brown cake is light, fluffy, moist and buttery with caramel toffee flavour from the coconut sugar and maple syrup.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr40 minutesmins
Course: Dessert
Cuisine: Asian Desserts, Chinese
Diet: Gluten Free, Low Fat, Vegetarian
Keyword: Chinese Dessert, Chinese Steamed Sponge Cake, Dairy Free, Dim Sum, Gluten Free, Gluten Free Cake Recipe, Gluten Free Dim Sum, Gluten Free Dim Sum Dessert, Gluten Free Dim Sum Recipe, Gluten Free Sponge Cake, Low Carb, Low Carb Baking, Nut Free, Refined Sugar Free, Soy Free, Vegetarian
Heat up the rice milk in small pot, add in the coconut sugar, vegan butter, maple syrup and vanilla extract. Mix and combine well until the coconut sugar has melted completely. Set aside to cool.
Sift and combine all the dry ingredients and mix well in a large bowl.
In another large bowl, beat eggs with a hand mixer or stand mixer on high speed until pale and fluffy.
Add in the rice milk mixture from step 1. Continue to whisk and mix on high speed until light and fluffy and the mixture looks creamy.
Then add in the mixed dry ingredients in step 2 gradually, 1/3 at a time. Whisk and combine well with a hand mixer or stand mixer on medium speed. Once you have added all the mixed dry ingredients, whisk on high speed until you get a smooth texture.
For steaming the sponge cake:
Lightly grease the whole cake pan with some vegan butter.
Line the bottom and sides of the cake pan with baking paper. Lightly grease the baking paper with some vegan butter as well.
Pour the cake batter into the cake pan. Then tap the cake pan on the benchtop counter a few times to even the batter and remove large bubbles. Rest for 30 minutes.
Cover the cake pan with aluminium foil by making the top around 2 inches higher than the sides (Dome shape) and secure the sides to the cake pan. This is important to prevent cake batter from touching the foil when rising. And to avoid uneven cake surface from water vapour during steaming.
Heat up a large wok with a steaming rack and fill with 2/3 water and bring to a rolling boil. Ensure that there is enough water for the whole steaming process. You can also use a steamer pot as alternative to wok.
Place the cake pan on top of the steaming rack and cover with wok lid and steam on medium high heat for 50 minutes or until bamboo stick comes out clean.
Let the cake rest for 10 minutes before removing from cake pan. Slice into 12 pieces and serve. Best served hot or warm.
To reheat, place each cake slices into the microwave for 40 seconds. If cake has been in the refrigerator, heat up each cake slices for 1 minute in the microwave.
If you are using bamboo steamer (10 inch), line with a whole piece of baking paper covering the bottom and sides. Steam for 40 minutes. And you do not have to cover the top with aluminium foil as no water vapour will form inside the bamboo steamer lid.Allergens: Egg and Corn.
Nutrition Facts
Ma Lai Gao (Chinese Steamed Sponge Cake)
Serving Size
1 slice
Amount per Serving
Calories
203.84
% Daily Value*
Fat
7.45
g
11
%
Saturated Fat
1.85
g
12
%
Trans Fat
0.04
g
Polyunsaturated Fat
1.87
g
Monounsaturated Fat
2.83
g
Cholesterol
54.56
mg
18
%
Sodium
209.24
mg
9
%
Potassium
42.14
mg
1
%
Carbohydrates
31.08
g
10
%
Fiber
1.91
g
8
%
Sugar
13.52
g
15
%
Protein
3.77
g
8
%
Vitamin A
397.45
IU
8
%
Calcium
49.78
mg
5
%
Iron
1.02
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.