Ma Lai Gao (马来糕) — Steamed Brown Sugar Sponge Cake

Ingredients

• 200 g plain flour
• 5 g baking powder
• 150 g brown sugar
• 150 ml warm water
• 3 eggs, beaten
• 45 ml lard, melted; or a neutral oil
• 15 ml evaporated milk
• 2.5 ml vanilla extract
• For the quick version only
• 3 g baking soda, added in place of overnight fermentation

Method

1. 1
   Combine the plain flour, baking powder, brown sugar, and warm water in a large bowl. Stir until the sugar is dissolved and the batter is smooth. Leave uncovered at room temperature for 8–12 hours. The batter is ready when it shows small bubbles across its surface and carries a faint, slightly sour aroma — signs that fermentation is active.
2. 2
   Beat the eggs thoroughly and add them to the fermented batter. Add the melted lard (or neutral oil), evaporated milk, and vanilla extract. Mix until the batter is fully combined, smooth, and pourable. This is where the dish lives or dies: an uneven or lumpy batter at this stage will close the crumb and prevent the open, uniform texture that defines a correctly made ma lai gao.
3. 3
   Lightly oil a round or square cake pan. Pour the batter in. Set a steamer over vigorously boiling water and place the pan inside. Cover and steam for 25–30 minutes. The cake is done when a skewer inserted into the centre comes out clean and the surface springs back immediately when gently pressed with a finger.