VEGAN DIM SUM – THE “ULTIMATE” MA LAI GO RECIPE!!! 傳統馬來糕 (5-DAY DIM SUM SPONGE CAKE!!)

VEGAN DIM SUM – THE “ULTIMATE” MA LAI GO RECIPE!!! 傳統馬來糕 (5-DAY DIM SUM SPONGE CAKE!!)

- in Cakes
10
4

The Ultimate Vegan Ma Lai Go

Ma Lai Go cake
(Makes 2 6-inch cakes)

Starter:

3/4 cup water, divided
3/4 cup beer, divided
4 cups + 2 tablespoons cake flour, divided

1/2 cup of starter
1 1/2 tablespoonsal-purpose flour
1 1/2 tablespoons Bird’s Custard Powder ()
3 egg – vegan replacers (1 teaspoon egg substitute with 2 tablespoons coconut milk per egg)
1/16 teaspoon black salt ()
1/3 cup + 2 tablespoons sugar
1.7 teaspoons baking powder
1 teaspoon baking soda with 2 tablespoons coconut milk
1/4 cup + 2 tablespoons vegetable oil (warmed in microwave for 20 seconds)

Steam on medium high heat for 20 minutes

4 Comments

  1. East Meets Kitchen

    I cannot begin to recommend this recipe enough!! To say that I was amazed by the flavor and texture was an understatement. I originally read about this traditional Malaysian sponge cake recipe online, where it was emphasized that the starter was key – key to the flavor, key to the soft, crumbly and moist texture. And oh yea, it takes about 5 days to make…I played around with getting that egg flavor just right and the results were spectacular. It’s ridiculous to spend 5 days on a cake, but I’m going to say if you can, try this one😊

  2. Wow my favourite, it looks very yummy💛

    1. I really love soft, creamy, little bit sticky, light sweet cake. This is the one that, you have made💟

    2. East Meets Kitchen

      Hands down, it will be your favorite recipe!

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