• Prep Time 20 minutes
  • Cook Time 30-35 minutes
  • Serving For 8 People
  • Difficulty Normal

This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 125g high protein flour
  • 90g plain flour
  • 1tbsp custard
  • 225g castor sugar
  • 125g melted butter
  • 3/4tsp vanilla essence
  • 3/4tsp treacle
  • 3 eggs
  • 180-190ml UHT milk
  • 1½tbsp baking powder
  • 1tbsp toasted olive nuts or melon seeds (kua chee)


  1. Sift flours and custard powder into a large mixing bowl. Stir in sugar; mix. Add melted butter, essence, treacle and milk. Beat in eggs and use a hand whisk to mix until mixture is smooth.
  2. Sift in baking powder to combine. Pour batter into a lightly greased 20-22cm round cake tin.
  3. Sprinkle some olive nuts over the batter or, if preferred, use melon seeds.
  4. Put into a steamer and steam over rapid boiling water on high heat for 30-35 minutes or until cooked through.
  5. Remove steamed sponge from the steamer and set aside to cool completely before cutting into pieces.
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1 thought on “Ma Lai Koe (Chinese Steamed Sponge Cake)”

  1. Kelly - October 14, 2015 at 4:51 pm

    Would have liked the original Ma Lai Ko recipe with yeast instead; the high baking powder content always make the cake taste rather biting.


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