Ma Lai Go is a soft, fluffy, and moist steamed cake made with red dates that add subtle sweetness and richness. This recipe is easy to follow and the results are absolutely delicious!
What is Ma Lai Go?
Ma Lai Go (Malay Cake) or Malay sponge cake is a classic Cantonese dessert, known for its light and airy texture. It’s traditionally made with a combination of simple ingredients like yeast, brown sugar, and flour. The magic of this recipe lies in the fermentation process, which gives the cake its soft, bouncy texture.
A Sweet Childhood Memory: Ma Lai Go
I remember when I was a child, my mom would take me to dim sum restaurants, and I would always beg her to order Ma Lai Go (Malay Cake).
Back then, I was captivated by its sweet, fluffy texture and the way it seemed to melt in my mouth. It was one of my favorite treats, and I looked forward to it every time we went out for dim sum.
As I grew older, however, Ma Lai Go gradually faded from my mind. With so many other tempting options at dim sum restaurants—like egg tarts, custard buns, and sesame balls—I found myself exploring new flavors and forgetting about this childhood favorite.
But life has a funny way of bringing things full circle. Now, as a parent, my children have developed their own love for Ma Lai Go.
Every time we visit a dim sum restaurant, they insist on ordering it. Their enthusiasm reignited my own fondness for this classic steamed cake, and I decided to learn how to make it at home.
Why I Love Making Ma Lai Go at Home
After some experimentation, I perfected my homemade Ma Lai Go recipe.
What makes my version special is the addition of red dates, which not only add a natural sweetness but also infuse the cake with a rich, aromatic flavor. This allows me to reduce the amount of sugar, making it a slightly healthier option without compromising on taste.
The result is a cake that’s incredibly soft, fluffy, and slightly chewy—just like the ones I remember from my childhood, but even better. My kids love it so much that they no longer order Ma Lai Go at dim sum restaurants. They say mine is the best, and honestly, that’s the highest compliment I could ask for.
Love steamed cakes? Don’t forget to check out my Steamed Sponge Cake recipe too! It’s another fluffy, light cake that you’ll love if you enjoy desserts like Ma Lai Go.
Ingredients:
- 100g dried red dates
- 6 additional red dates (for topping decoration)
- 15ml water (for blending with red dates)
- 180g boiling water
- 80g brown sugar
- 120g all-purpose flour
- 100g tapioca starch
- 3g baking powder
- 3g yeast
- 15g corn oil
- 2g baking soda
- Cooking oil (for brushing the surface)
Instructions
Red Date Preprocessing
- Rinse 100g of dried red dates thoroughly in water to remove any dust and impurities.
- Place the cleaned red dates in a steamer and steam them for 15 – 20 minutes. The goal is to soften the dates so they are easier to pit and blend into a smooth paste.
- Once steamed, remove the dates and let them cool. After cooling, use scissors to remove the pits.
- Put the pitted dates into a blender, adding just enough water (about 15ml) to help blend the dates into a smooth paste. Be careful not to add too much water, as this can make the paste too runny and affect the batter consistency. Blend until smooth.
Making the Batter
- In a large bowl, add 180g of boiling water, then stir in 80g of brown sugar until it dissolves completely.
- Let the sugar water cool to about 35°C, which is the ideal temperature for activating the yeast.
- Once the sugar water has cooled, gradually add in 120g of all-purpose flour, 100g of tapioca starch, 3g of baking powder, 3g of yeast powder, and the smooth red date paste.
- Mix everything together using chopsticks or a whisk until the batter is smooth and free from lumps. Ensure all the ingredients are well combined for a consistent texture.
Fermenting the Batter
- Cover the batter with plastic wrap or a damp cloth, sealing it tightly.
- Let the batter ferment in a warm, humid, and well-ventilated space. Ideal places for fermentation are around 30-35°C, such as in a room or an oven with a fermentation function.
- Let the batter ferment for about 1-2 hours, or until it has doubled in size. It should be filled with small bubbles and have a light, airy texture.
Second Processing of the Batter
- After fermentation, you’ll notice large air bubbles in the batter. Stir the batter gently with chopsticks or a spatula to expel the air and smooth it out again.
- Add 15g of corn oil and 2g of baking soda to the batter, mixing well until everything is evenly combined and smooth.
Preparation for Steaming
- Prepare a mold for steaming (a cake pan, steamer bowl, or other suitable container). Line the mold with baking paper or brush a thin layer of oil to prevent the batter from sticking.
- Pour the prepared batter into the mold, then gently shake it to level the surface. Place the 6 red dates on top of the batter as a decorative topping.
- Let the batter rise for another 15 minutes in a warm place, allowing it to expand slightly before steaming.
Steaming and Final Processing
- In a steamer, add enough water and bring it to a boil.
- Once boiling, place the mold with the batter in the steamer and steam for 25 minutes over medium heat. Keep the steamer lid tightly closed to ensure no steam escapes.
- After 25 minutes, turn off the heat but let the cake rest in the steamer for another 3 minutes to continue cooking in the residual heat.
- After 3 minutes, open the lid and remove the mold from the steamer. Brush a thin layer of oil on the surface of the cake while it is still hot to prevent it from drying out.
- Place the cake on a cooling rack and allow it to cool completely before cutting into your preferred shape (squares, diamonds, etc.).
Frequently Asked Questions
Can I use other types of sugar?
Yes! You can substitute brown sugar with other sugars like white sugar or coconut sugar. However, brown sugar adds a unique depth of flavor, so if you’re using another type, expect a slightly different taste.
Can I make this recipe without yeast?
The yeast is essential for the cake’s soft and fluffy texture. If you skip the yeast, the cake may turn out denser and less airy.
How do I store Ma Lai Go?
Once cooled, store the Ma Lai Go in an airtight container at room temperature for up to 2 days. You can also refrigerate it for longer shelf life.
Fluffy Ma Lai Go: A Steamed Sweet Cake with Red Dates
Ingredients
- 100 g dried red dates
- 6 additional red dates for topping decoration
- 15 ml water for blending with red dates
- 180 g boiling water
- 80 g brown sugar
- 120 g all-purpose flour
- 100 g tapioca starch
- 3 g baking powder
- 3 g yeast powder
- 15 g corn oil
- 2 g baking soda
- Cooking oil for brushing the surface
Instructions
Red Date Preprocessing
- Rinse 100g of dried red dates thoroughly in water to remove any dust and impurities.
- Place the cleaned red dates in a steamer and steam them for 15 - 20 minutes. The goal is to soften the dates so they are easier to pit and blend into a smooth paste.
- Once steamed, remove the dates and let them cool. After cooling, use scissors to remove the pits.
- Put the pitted dates into a blender, adding just enough water (about 15ml) to help blend the dates into a smooth paste. Be careful not to add too much water, as this can make the paste too runny and affect the batter consistency. Blend until smooth.
Making the Batter
- In a large bowl, add 180g of boiling water, then stir in 80g of brown sugar until it dissolves completely.
- Let the sugar water cool to about 35°C, which is the ideal temperature for activating the yeast.
- Once the sugar water has cooled, gradually add in 120g of all-purpose flour, 100g of tapioca starch, 3g of baking powder, 3g of yeast powder, and the smooth red date paste.
- Mix everything together using chopsticks or a whisk until the batter is smooth and free from lumps. Ensure all the ingredients are well combined for a consistent texture.
Fermenting the Batter
- Cover the batter with plastic wrap or a damp cloth, sealing it tightly.
- Let the batter ferment in a warm, humid, and well-ventilated space. Ideal places for fermentation are around 30-35°C, such as in a room or an oven with a fermentation function.
- Let the batter ferment for about 1-2 hours, or until it has doubled in size. It should be filled with small bubbles and have a light, airy texture.
Second Processing of the Batter
- After fermentation, you'll notice large air bubbles in the batter. Stir the batter gently with chopsticks or a spatula to expel the air and smooth it out again.
- Add 15g of corn oil and 2g of baking soda to the batter, mixing well until everything is evenly combined and smooth.
Preparation for Steaming
- Prepare a mold for steaming (a cake pan, steamer bowl, or other suitable container). Line the mold with baking paper or brush a thin layer of oil to prevent the batter from sticking.
- Pour the prepared batter into the mold, then gently shake it to level the surface. Place the 6 red dates on top of the batter as a decorative topping.
- Let the batter rise for another 15 minutes in a warm place, allowing it to expand slightly before steaming.
Steaming and Final Processing
- In a steamer, add enough water and bring it to a boil.
- Once boiling, place the mold with the batter in the steamer and steam for 25 minutes over medium heat. Keep the steamer lid tightly closed to ensure no steam escapes.
- After 25 minutes, turn off the heat but let the cake rest in the steamer for another 3 minutes to continue cooking in the residual heat.
- After 3 minutes, open the lid and remove the mold from the steamer. Brush a thin layer of oil on the surface of the cake while it is still hot to prevent it from drying out.
- Place the cake on a cooling rack and allow it to cool completely before cutting into your preferred shape (squares, diamonds, etc.).