Brown sugar Mala Cake (without baking powder)

Overview

Mala Gao looks like a steamed cake, but in fact it is not. Tapioca starch is added to the flour to make it soft, waxy and elastic in texture, and the pores on the cut surface are fine and even. If all flour is used, it will be a steamed cake, which will be more fluffy, but the pores on the cut surface will be large and the texture will be rough. There are many ways to make mala cake online, including commercial versions, home versions, ones with baking powder, ones with eggs, etc. I think that if you make it yourself and eat it yourself, you don’t need to stick to too many complicated procedures or too complicated ingredients. It doesn’t matter whether it is authentic or not, the most important thing is that it is healthy and you like it. Use a 9-inch square mold (or round mold).

Tags

• pasta
• home cooking
• breakfast
• lunch
• dinner
• angel highly active dry yeast
• clear water
• corn oil
• old brown sugar
• tapioca starch
• plain flour

Ingredients

Steps

1. 1 Put water and brown sugar cubes in the pot, heat over high heat to dissolve the brown sugar. After the sugar water cools until it is not hot, add yeast and stir to melt. Slowly pour the sugar water into the mixed flour and tapioca starch, and stir until there are no particles.

   

2. 2 Cover and let rise until doubled in size.

   

3. 3 Take out the fermented batter, add corn oil, and stir until all bubbles disappear and return to the state before fermentation. In this way, the finished product will have a more uniform and delicate texture without forming large holes. Pour it into an oiled mold, shake out the air bubbles, and let it rise for a second time until the volume is obviously larger (according to each person's preference, a long time will make the texture fluffy and the pores are large, a short time will make it delicate and soft. Because there is no baking powder, the second time should not be too short, otherwise the finished product will not rise, become dead noodles, and look like rice cakes).

   

4. 4 Pour cold water into the pot, cover the mold with a plate to prevent water vapor from dripping off the pastry and causing it to die. Cover the pot, steam over medium heat for 35 minutes until cooked, simmer for 3-5 minutes and then open the lid.

   

5. 5 Remove and let cool completely.

   

6. 6 Unmold and cut into pieces.

   

7. 7 The tissue is fine and the pores are even.

   

8. 8 Sweet, soft, chewy and delicious.