Hong Kong Style Mala Cake

Overview

Malay cake, English name: Cantonesespongecake, is a traditional Cantonese tea house snack. It was originally a food loved by the Malay people in Singapore. It was originally called Malay cake. It was later introduced to Hong Kong and Guangdong and was called Malay cake in the Cantonese dialect. This snack does not require an oven or an electric egg beater, so there are no tool limitations. I recommend it to everyone. Hong Kong’s Hong Kong-style Mala Cake is also called ancient Mala Cake. The earliest ancient Mala cake was made by mixing flour, eggs, lard, and butter and fermenting it for three days, and finally steaming it in a steamer. Mala cakes in the building are usually made into a large round shape and cut into small pieces for sale. Mala cake is golden yellow, very fluffy and soft when eaten fresh, with a slight fragrance. It has the softness of sponge and the aroma of chicken cake. It is similar to sponge cake, but softer than sponge cake. The finished product of mala cake can be compared with cake in beauty, but the cost is much lower than cake.

Tags

• baking
• old man
• cake
• afternoon tea
• hong kong food
• banquet dishes
• baking powder
• free range eggs
• lard
• low gluten flour
• white sugar
• milk

Ingredients

Steps

1. 1 Reserve raw materials.

   

2. 2 Beat the room temperature eggs and mix well.

   

3. 3 Add sugar.

   

4. 4 Add room temperature milk and melted lard.

   

5. 5 Stir evenly with egg beaters.

   

6. 6 Sift in the flour and baking powder.

   

7. 7 Stir into a fine, grain-free egg batter.

   

8. 8 Brush the mold with a layer of oil.

   

9. 9 Pour the egg batter into the mold and let it sit for 15 minutes to allow the baking powder to work better.

   

10. 10 After the water boils, steam for 25 minutes, then turn it upside down and release it from the mold.

    

11. 11 Place the unmolded Mala Cake on a plate while it is still hot, slice it into slices and serve on a plate.