Dark Brown Sugar Ma Lai Koh Steamed Cantonese Cake

This is a fairly simple steamed sponge cake to make

 Needs some time to prepare because the recipe includes yeast and will take 2h to proof

 Our Result:























Ingredients:
3 eggs (grade A/size: L)
160 g (2/3 cup) evaporated milk
3 tbsps pandan juice (or plain water)
180 g (1.25 cups + 3 tbsps) plain flour
190 g (3/4 cup + 3 tbsps) dark brown sugar
1 tsp instant yeast
1/4 tsp fine salt
1 tsp baking soda/sodium bicarbonate
1 tsp baking powder
50 g (3.5 tbsps) corn oil
How to do it:

 Step 1:
whisk the eggs with the milk and pandan juice (or water with vanilla pod core)

Step 2:
mix the flour with the sugar, the instant yeast and the salt.

Step 3:
combine it all together, sieve it, cover it and leave to proof for 2h

 Step 4:
take 4 spoons (or so) and mix with the oil, baking powder and baking soda, combine everything together and pour it in your mould (23cm) that has been lined with baking paper. 

Step 5:
Steam until fluffy and nice (40mins)

Enjoy

 More Info: 

 full recipe: http://mykitchen101en.com/dark-brown-sugar-ma-lai-koh-with-yeast/

video on youtube:

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