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
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
Video
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*