1、Video
2、Introduction
Ma Lai Gao is a very famous delicacy in Southeast Asia. It is very similar to Chinese cakes. The taste is mainly soft and sweet. Mara cakes are golden brown, very fluffy and soft when eaten fresh, with a slight fragrance. If it is fully fermented, the color of the mara cake will become dark brown.
The Ma Lai Gao I made today will be fermented for 1.5 hours. If the fermentation time is longer, the color will be darker. You can try fermenting for 2 hours. I believe it will be very delicious. Some friends will add jujube to it to taste more unique.
3、Cooking Difficulty
| Difficulty（1-10） | Time（minuts） | taste | Skill |
|---|---|---|---|
| 6 | 40 | Sweet | Steam |
4、Ingredients
- 3 eggs
- 30 g butter
- 150 g milk
- 130 g brown sugar
- 150 g low-gluten flour
- 1 scoop of yeast powder
- 1 scoop of baking powder
- 1/4 tablespoon salt
5、How To Make
1、Today we will make Ma Lai Gao，First prepare a pot of boiling water，30 g butter in a glass，Put the glass into boiling water and melt the butter.
2、Prepare a big bowl，Add 3 eggs.
3、Add 150 g milk.
4、Add 30 g butter.
5、Add 130 g brown sugar，Sweetness can be adjusted according to personal preference，It is recommended to add brown sugar to liquid ingredients，Easier to stir and melt.
6、Prepare 150 grams of low-gluten flour，Add 1 spoon of baking powder, 1/4 spoon of salt, 1 spoon of yeast powder，After mixing the above ingredients evenly，Pour them into the liquid ingredients slowly in two times.
7、Stir slowly evenly，The cake requires a soft texture，Quick stirring easily affects the soft taste，Will also cause the cake to collapse，Stir until there are no large particles.
8、Strain the batter with a sieve.
9、Close the lid，Let the batter rise for 1.5 hours，Boil a pot of water when it is about to ferment，Because after that we have to steam it for 30 minutes.
10、Then prepare baking paper and cake mold，Lay the baking paper in the mold，I use a 7-inch cake mold.
11、Gently stir the fermented batter，Remove some big bubbles.
12、Then pour the batter into the mold.
13、Put the mold in the steamer and steam on medium heat for 30 minutes.
14、Don’t open the lid immediately after steaming，Turn off the heat and simmer for 5 minutes，Let the temperature in the pot drop slightly，This can prevent the cake from shrinking due to cold air when the lid is opened immediately.
15、The freshly steamed Ma Lai Gao is very springy，It tastes soft and sweet.
6、Important Tips
1、 Don’t stir the batter too fast. Stirring quickly will easily affect the soft taste and cause the cake to collapse.
2、 It is not necessary to use a steamer for steaming Ma Lai Gaos, just a household steamer. The bottom of the cake mold can be removed or not, and the result will not be affected.
3、 If you don’t like the taste of yeast powder, you can just use baking powder, the effect is also good.
7、Nutrient Content
| Content | Per 100 g |
|---|---|
| Calories | 298.3 kcal |
| carbohydrate | 41.6 g |
| Fat | 12.5 g |
| protein | 6.3 g |
| Cellulose | 0.7 g |
8、Matching Food
Chinese Fish Soup，Chinese Almond Tofu，Osmanthus Tea
Chinese Fish Soup 
Chinese Almond Tofu 
Osmanthus Tea
9、Suitable People
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 3 |
| High blood pressure | 7 |
| high blood fat | 6 |
| lose weight | 4 |
| child | 8 |
Recommend value：0-3（Try to avoid eating），4-6（Control eating less），7-8（No effect），9-10（Eat more）
Ma Lai Gao features
Ma Lai Gao is a special food in Singapore, and later became very popular in Guangdong, China. Its appearance is very common, and it is very similar to Chinese cakes, but there are many differences in the production method. The Ma Lai Gao is fermented and tastes very soft, waxy and sweet. And the fully fermented Ma Lai Gao is dark brown, which makes people very appetizing after seeing it. The Ma Lai Gao is very fluffy, soft like a sponge, tastes like a Chinese chicken cake, and is similar to a sponge cake.
It has many similarities with cakes, but the production cost is lower than that of cakes, and the practice of Ma Lai Gaos is simple, we can make it at home, and everyone can learn it. Baking powder and baking powder are the most important things to make Ma Lai Gaos well, both of which determine whether the Ma Lai Gaos are soft, and they need to be heated with high heat when steaming. The Ma Lai Gao is dark brown because of the addition of brown sugar, it is easy to make, as long as you like to eat it and try it a few times, it will be successful.
Nutrition of Ma Lai Gao
Ma Lai Gaos use milk, brown sugar and other ingredients, rich in protein, calcium, iron, vitamin B1, children and adults are very fond of eating. At the same time, the calorie content of Ma Lai Gao is higher, so people who lose weight should not eat too much.
Tips for making Ma Lai Gaos
The eggs and milk used to make the Ma Lai Gao should be at room temperature. After taking it out of the refrigerator, let it sit for half an hour, so that it is easier to stir evenly. Mix the brown sugar and flour evenly before adding the eggs, otherwise it will be difficult to mix evenly, small lumps will easily occur, and the taste will be worse. The dough should be fully fermented. If the temperature is not high, the fermentation time can be extended. For a quicker rise, place a bowl of hot water in the microwave and place the dough in the microwave.
The microwave oven can quickly form an environment of about 30 degrees, which is more conducive to fermentation, and full fermentation can make the Ma Lai Gao softer. Do not start steaming immediately after placing the Ma Lai Gao in the steamer, wait 10 minutes for it to ferment for the second time. Do not open the lid of the pot immediately after the Ma Lai Gao is steamed, wait for 10 minutes, the Ma Lai Gao will be softer.
If it is found that the middle of the Ma Lai Gao collapses, it is because it was not fully fermented before; it may be due to the short fermentation time or the low fermentation temperature. When doing it again, ensure that it is fully fermented, and the effect should be better.
Preservation of Ma Lai Gaos
If you can’t finish the Ma Lai Gao made at one time, you can cut it, wrap it in plastic wrap, and store it in the refrigerator. But don’t keep it for too long, otherwise it will affect the taste of the Ma Lai Gao. The steamed Ma Lai Gao should be demolded as soon as possible, otherwise the middle will easily collapse. Freshly made Ma Lai Gaos are the best, but don’t eat too much at one time, if you are losing weight, don’t eat too much, and diabetics must eat less Ma Lai Gaos.
11、Recipe
- 3 eggs
- 30 g butter
- 150 g milk
- 130 g brown sugar
- 150 g low-gluten flour
- 1 scoop of yeast powder
- 1 scoop of baking powder
- 1/4 tablespoon salt
- Today we will make Ma Lai Gao，First prepare a pot of boiling water，30 g butter in a glass，Put the glass into boiling water and melt the butter.
- Prepare a big bowl，Add 3 eggs.
- Add 150 g milk.
- Add 30 g butter.
- Add 130 g brown sugar，Sweetness can be adjusted according to personal preference，It is recommended to add brown sugar to liquid ingredients，Easier to stir and melt.
- Prepare 150 grams of low-gluten flour，Add 1 spoon of baking powder, 1/4 spoon of salt, 1 spoon of yeast powder，After mixing the above ingredients evenly，Pour them into the liquid ingredients slowly in two times.
- Stir slowly evenly，The cake requires a soft texture，Quick stirring easily affects the soft taste，Will also cause the cake to collapse，Stir until there are no large particles.
- Strain the batter with a sieve.
- Close the lid，Let the batter rise for 1.5 hours，Boil a pot of water when it is about to ferment，Because after that we have to steam it for 30 minutes.
- Then prepare baking paper and cake mold，Lay the baking paper in the mold，I use a 7-inch cake mold.
- Gently stir the fermented batter，Remove some big bubbles.
- Then pour the batter into the mold.
- Put the mold in the steamer and steam on medium heat for 30 minutes.
- Don't open the lid immediately after steaming，Turn off the heat and simmer for 5 minutes，Let the temperature in the pot drop slightly，This can prevent the cake from shrinking due to cold air when the lid is opened immediately.
- The freshly steamed Ma Lai Gao is very springy，It tastes soft and sweet.
| Difficulty（1-10） | Time（minuts） | taste | Skill |
|---|---|---|---|
| 6 | 40 | Sweet | Steam |
| Content | Per 100 g |
|---|---|
| Calories | 298.3 kcal |
| carbohydrate | 41.6 g |
| Fat | 12.5 g |
| protein | 6.3 g |
| Cellulose | 0.7 g |
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 3 |
| High blood pressure | 7 |
| high blood fat | 6 |
| lose weight | 4 |
| child | 8 |
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