Easy Soft Fluffy Ma Lai Gao (Chinese Steamed Sponge Cake)

Make the best soft fluffy and moist ma lai gao Chinese without using yeast. The cake can be steamed with a steamer or Instant Pot Pressure Cooker.

Ma Lai Go or Ma Lai Gao or Malai / Malay Cake is one of my favorite Chinese steamed cakes. I had this very often for breakfast when I lived in Singapore. I stopped by this little shop on my way to work to get them. Now that I’m so far away from home, the only way to enjoy this is, well, to go to a dim sum restaurant or to make it myself. I can certainly do the former, but making your own ma lai gao is really not that complicated and this recipe gives really good ma lai gao!

WHAT IS MA LAI GAO?

This Cantonese style ma lai go steamed sponge cake got its name from “Malay” and “gao” means cake. It is said that ma lai gao was inspired by the British version of baked cakes, but due to lack of oven in Asia back in the olden days, the cooks adapted the cake to be steamed instead and changed up some ingredients by using local Southeast Asian ingredients like coconut milk instead of cow’s milk and pandan flavor. The Cantonese chef later brought this steamed version back to Hong Kong and adapted it to what it is today.
You may see some ma lai gao have a dark brown color and some are pale yellowish in color. It’s all the sugar that is used in the recipe that yields the color. I like to use coconut sugar (gula merah / gula Melaka) because it gives an amazing flavor to the cake.

TRADITIONAL MA LAI GAO VS THIS EASY MA LAI GAO RECIPE

Traditional ma lai gao is made with levain (starter dough). If you are interested, you can look at this sourdough ma lai gao I made. In this modern-day, you don’t see ma lai gao made with levain that much anymore, if at all. Levain is being replaced with baking powder and baking soda in this recipe. This ma lai gao recipe does not use levain or any yeast, but I can tell you that the cake is still soft and spongey and pretty fool-proof!

WHAT MAKES MA LAI GAO SOFT WITHOUT LEVAIN

1. Resting the batter
When the batter is resting, it has time to absorb moisture, flavor, and oil and the batter will thicken. The gluten also relaxes, which in return gives you a soft and fluffy cake. I recommend resting the batter for at least 1 hour. Go for 2 hours if you can. The ma lai gao stays soft and fluffy for days
2. Leavening agents
Since there’s no yeast used in this recipe, the baking powder and baking soda help to do the heavy lifting to let the cake rise so it will be fluffy and airy

MA LAI GAO INGREDIENTS:

1. ALL-PURPOSE FLOUR
You don’t need cake flour for this recipe. All-purpose flour gives a great result because we are resting the cake batter for at least one hour, which is one of the key steps in producing soft tender cake
2. CORNSTARCH
Cornstarch is not the same as corn flour (at least not here in the U.S, but I know it is called corn flour in most Asian countries). Make sure you use the starch, usually it’s white in color and it’s the starch extracted from corn. Corn flour is coarser and is ground from whole corns. Cornstarch contributes softness to the cake
3. CUSTARD POWDER
Custard powder is usually available in Asian grocery stores. It contributes to a nice soft texture and nice flavor to the cake. If you must substitute, you can try cornstarch
4. EGGS
I usually use large eggs, about 58-60 grams with the shell in all my recipes unless I stated otherwise. It is important to use room-temperature eggs in this recipe
5. BAKING POWDER AND BAKING SODA
These two help to make the cake light and airy without any yeast
6. COOKING OIL
Any neutral taste cooking oil can be used. The oil also keeps the cake moist
7. DARK BROWN SUGAR
This contributes to the dark brown color and also a nice molasses aroma. You can use light brown sugar too, but try to use dark brown sugar or coconut sugar if you can
8. MILK
I prefer whole milk because it has that extra fat that keeps the cake moist too. You can certainly opt for low-fat milk if you want
9. SALT
A little bit of salt will certainly bring out the flavor of the cake.
10. MOLASSES
The molasses gives a nice extra flavor to the cake
11. VANILLA EXTRACT
Some people may not like the “eggy” aroma of the cake (I have no issue with that). The vanilla extract can help to cover up some of the eggy aromas

Easy Soft Fluffy Ma Lai Gao (without yeast)

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Rest the batter 1 hour hr

Total Time 1 hour hr 50 minutes mins

Servings 12 slices (8-inch square or 9 inches round cakes)

4.8 from 39 reviews

REVIEW & RATE PRINT

Ingredients

0.5x1x2x

US CustomaryMetric

Half the following recipe if you plan to use Instant Pot to steam the cake:

• ▢ 5 large eggs (room temperature) (from 58-60 grams egg with the shell)
• ▢ 150 gr dark brown sugar you can use coconut sugar or light brown sugar too
• ▢ 125 gr cooking oil I don't recommend cutting down
• ▢ 50 ml milk
• ▢ 2 tsp vanilla extract

Dry ingredients:

• ▢ 175 gr all-purpose flour
• ▢ 13 gr cornstarch
• ▢ 50 gr custard powder
• ▢ ¼ tsp salt

To add last into the cake batter:

• ▢ 2 ½ tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 1 Tbsp molasses You can use 1 teaspoon dark soy sauce too
• ▢ 50 ml milk

If using regular steamer- use one of these (see notes):

• ▢ 9" bamboo steamer with at least 2 1/2 -inch depth
• ▢ 8" square or 9" round round cake pan with at least 2 1/2-inch depth

If using 6 quart Instant Pot- (half the recipe and use 3 eggs) :

• ▢ 6" round cake pan with at least 2 1/2-inch depth

Instructions

 

• Make sure the eggs are at room temperature. I get them out from the fridge 30 minutes before I plan to start working on the recipe. You can also soak them in lukewarm water (NOT hot water, you don't want to cook the eggs) for 10 minutes to bring them down to room temperature.
• You can use 9 inch round bamboo steamer. If you use 8 inch, the cake will be taller and steaming time need to be longer too.
• I highly recommend using a bamboo steamer lined with parchment paper to steam the cake. The bamboo basket has holes at the bottom and the cake cooks better that way and you won't have dense spot. Regular cake pan will work too, but if you have a bamboo basket, I would use that instead
  

Prepare the batter:

• Mix the dry ingredients with a whisk and set aside.
  
• Mix oil, milk, and vanilla extract. Whisk to combine and set aside
  
• In a large mixing bowl, beat the eggs until they are pale and fluffy with a mixer on medium speed (speed 6 on KA) for 2 minutes. Add dark brown sugar in batches and increase speed to high (speed 8 on KA) and continue to beat until the mixture is thick and creamy and reaches that "ribbon" stage (about 5 minutes or so), meaning when you lift the batter up, it will fall down into a thick trail and remains visible for few moments and then slowly disappear. It is important to reach this stage to get a nice fluffy cake. The volume of the batter should be double or triple by now
  

Fold flour mixture into the cake batter:

• Sift 1/3 of the flour mixture over the cake batter and gently use a spatula or a whisk to swipe down and fold over to incorporate the flour.
  
• Continue to do so until you run out of flour. Work gently but quickly to fold in the flour.
  
• Take about 5 tablespoons of the batter and put into the oil mixture and whisk to combine. We do this so that the consistency of the oil is similar to your fluffy cake batter.
  
• Pour the oil mixture from the side of the bowl. Use a spatula to swipe down and fold again to combine.
  
• Now your cake batter should be evenly combined and you shouldn't see any more loose flour or oil floating separately
  

Rest the cake batter:

• Let the cake batter rests for 1 hour. This resting period is important in producing soft fluffy cake. I've tried skipping the resting and end up with drier and tougher cake.
  

Prepare the baking soda mixture:

• 10 minutes before the end of the resting period, prepare your steamer by bringing the water to a boil over high heat
• When the batter is done resting, mix baking soda, baking powder, milk, and molasses together. The mixture should get bubbly. If you don't use molasses it won't bubble as much. Don't let this mixture sit around for too long.
  
• Gently pour this over your cake batter
  
• Use a spatula to gently swipe down and fold again to fully combine them
  

Steaming the cake on the stove:

• Pour the batter into the pan and let the cake steam over high heat.
  
• Steam for about 35 minutes if you are using bamboo steamer, and 40 minutes if you are using metal cake pan. If you choose to use smaller size, such as muffin cups, steam for about 10-15 minutes. If you use a skewer or a cake tester inserted into the middle of the cake, it should come out clean with very minimal crumbs. If it's wet, steam a bit longer and replenish water in the steamer as needed and count the time when water starts boiling again
  
• Remove from the steamer. Let them cool down a little bit and then lift it out from the pan onto a cooling rack so the bottom won't get soggy because of condensation trapped underneath. Serve the cake warm
  

Steaming in instant pot using pressure cooker setting :

• It actually takes longer when you steam something in the instant pot (whether you use a pressure cooker or steam function) compared to using a regular steamer on the stove over medium-high heat
• Pour 2 cups of water inside the inner pot of the instant pot. Press saute mode and bring water to a rolling boil and then turn it off
• Set the trivet in there and place the pan on top of it. Close the lid and turn the valve to "sealing". Press "pressure cooker" and let it cooks on high pressure for 45 minutes.
  
• Release pressure immediately after that. Carefully remove the cake and let it cool down a little bit before cutting and serving. Please note that cake cooked with Instant Pot is not as tall compared to the one steamed on the stove

To serve:

• Let the cake cool down for at least 15-20 minutes before cutting. Ma lai gao can be served warm or at room temperature
  

RECOMMEDED TOOLS

Kitchen Aid Standmixer

Food Steamer

Instant Pot

Bamboo Steamer

Marv’s Recipe Notes

*Recipe is written for 6-quart Instant Pot. Cooking time should remain the same for 8-quart size but will take slightly longer to pressurize*

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts

Easy Soft Fluffy Ma Lai Gao (without yeast)

Serving Size

 

1 slice (8 inch square pan)

Amount per Serving

Calories

255

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

8

g

Cholesterol

 

89

mg

30

%

Sodium

 

281

mg

12

%

Potassium

 

121

mg

3

%

Carbohydrates

 

30

g

10

%

Fiber

 

0.4

g

2

%

Sugar

 

14

g

16

%

Protein

 

5

g

10

%

Vitamin A

 

130

IU

3

%

Vitamin C

 

0.03

mg

0

%

Calcium

 

97

mg

10

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram

MA LAI GAO ON THE STOVE VS INSTANT POT PRESSURE COOKER

1. Cake is not as tall
Pressure cooking/steaming cake with Instant pot is not as simple as I thought LOL. My IP doesn’t have a cake function and so I usually use the pressure cooker function. I have retested many of my steamed cake recipes, including this one and I noticed that the one steamed with Instant pot is not as “tall” compared to the one steamed on the stove. The texture is not dense, however. It’s still pleasantly light and airy to my surprise, just not as tall

2. It takes longer

On the contrary with cooking, steaming/pressure cooking cake in Instant Pot actually takes longer than steaming on the stove. Perhaps it’s the pot-in-pot setup, I’m not exactly sure. But my best guess would be the steam built-up when you steam on the stove is actually much more powerful compared to those with Instant Pot. So, the one steamed on the stove cooks faster

TROUBLESHOOTING

1. MA LAI GAO IS DENSE AND NOT FLUFFY
There are a few possibilities:
1. Your baking powder and/or baking soda may have expired or are no longer fresh
2. Please make sure the eggs are at room temperature. Cold ingredients don’t whip as well
3. You did not beat the eggs and sugar until they reach “ribbon” stage. This is important to create that soft fluffy texture
4. You did not rest the batter. It is important to rest the batter for a minimum of 1 hour. It’s best if you can do 2 hours
5. I recommend using bamboo basket instead of a regular cake pan if possible. The perforations at the bottom of the basket help to cook the bottom of the cake evenly to avoid dense spots

2. IF USING INSTANT POT
If you use an instant pot to cook the cake, make sure you bring the water to a rolling boil first using saute mode and then pressure cook as instructed in the recipe. This will shorten pressurizing time to ensure a fluffy cake

How to store ma lai gao

1. Let the cake cools down completely
2. You can keep them in an air-tight container at room temperature for 2-3 days
3. After 3 days, you can keep them in the fridge for another 3-4 days. But please keep in mind, the fridge usually tend to dry out the cake. So try not to keep them in the fridge for too long

How to reheat ma lai gao

1. Microwave: cover the cake with a damp paper towel and microwave on high for 5-10 seconds or until just warm and the cake is soft
2. Steamer: simply reheat in the steamer for 3-5 minutes over medium heat until they are just warm and the cake is soft again

DID YOU MAKE THIS SOFT FLUFFY MA LAI GAO SPONGE CAKE?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!