Chinese Steamed Brown Sugar Sponge Cake: Ma Lai Go is a soft and spongy steamed cake made with brown sugar and simple ingredients. This dessert is a staple at dim sum tables in Hong Kong and Southern China, and now you can make it at home without a trip to a restaurant. It’s light, fluffy, and full of warm brown sugar flavour. Plus, it’s steamed—not baked—so no oven needed!
Let’s go step-by-step to make this traditional treat just right.
Ingredients
- 3 large eggs (room temperature)
- ¼ cup vegetable oil (60ml)
- ¾ cup packed dark brown sugar (120g)
- 1½ teaspoons vanilla extract (8ml)
- ⅓ cup evaporated milk (80ml, room temperature)
- 1½ tablespoons vanilla pudding mix or custard powder (18g – like Bird’s Custard Powder)
- 1 cup cake flour (120g)
- ⅛ teaspoon salt (1g)
- 3½ teaspoons baking powder (14g)
- 1 teaspoon butter or shortening (for greasing pan)
- All-purpose flour (for dusting pan, if using metal)
How to Make Ma Lai Go – Step-by-Step
Step 1: Mix the Eggs and Sugar
In a mixing bowl, add eggs, oil, and brown sugar. Beat with an electric mixer on high for 5 minutes until light and fluffy.
Step 2: Add Flavour and Milk
Scrape the bowl. Add vanilla extract, evaporated milk, and custard powder. Beat for 1 more minute to combine.
Step 3: Add Dry Ingredients
Sift the cake flour, salt, and baking powder. Gently fold it into the wet mixture. Don’t overmix—some small lumps are fine.
Step 4: Rest the Batter
Let the batter rest at room temperature for 30 minutes. This helps it become airy and improves the texture.
Step 5: Prepare Your Steamer
If using a bamboo steamer, line it with parchment paper. If using a 9-inch cake pan, grease it with butter or shortening and lightly dust it with flour—even if it’s non-stick.
Step 6: Final Stir and Steam
After 30 minutes, gently fold the batter again once or twice—just enough to ensure everything is mixed. Pour it into your lined steamer or cake pan.
Let it sit for 10 minutes while you bring your steamer to a boil.
Steam for 30 minutes in a bamboo steamer, or 35 minutes in a metal pan. Test doneness with a toothpick—if it comes out clean, the cake is ready.
Cool slightly before slicing and serving.
Ma Lai Go is the perfect steamed cake for those who love soft, airy textures and mild sweetness. It’s light yet satisfying, and the subtle vanilla and custard flavours blend perfectly with the brown sugar. Whether served warm at teatime or as a light dessert, this cake brings a nostalgic charm that’s hard to beat. Try it once and you’ll want to make it again and again.
FAQs
What is Ma Lai Go made of?
Ma Lai Go is a traditional Chinese steamed sponge cake made with eggs, brown sugar, evaporated milk, oil, custard powder, and cake flour. It’s soft, fluffy, and mildly sweet.
Can I use a metal cake pan instead of a bamboo steamer?
Yes, you can use a metal cake pan in a regular steamer. Just increase the steaming time to 35 minutes instead of 30 to ensure even cooking.
What does the custard powder do in the recipe?
Custard powder adds a mild vanilla flavour and helps give the cake its light yellow colour and soft texture. It also improves the overall structure of the sponge.
Is it okay to use regular milk instead of evaporated milk?
Yes, you can substitute evaporated milk with regular milk, but the cake may turn out slightly less rich. Evaporated milk gives a smoother texture and deeper flavour.
How do I store and reheat Ma Lai Go?
Store the cake in an airtight container. It stays fresh at room temperature for 1 day or in the fridge for up to 3 days. Reheat by steaming for 5–7 minutes to restore softness.
