Ma Lai Gao (Cantonese Sponge Cake)
It is a different dimension from Japanese confectionery bread! Bubble Magic bounces when you press with your finger
Description
Japanese supermarket versions are just dense, moist brown sugar steamed buns. The authentic Ma Lai Gao served in Hong Kong Dim Sum relies on long fermentation to create countless vertical air tunnels. This gives it the ultimate 'fluffy, bouncy' elasticity that springs back like a sponge when pressed.
Restaurants serving Ma Lai Gao (Cantonese Sponge Cake)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wheat flour
- Tapioca starch
- Black sugar
- Eggs
- Evaporated milk
- Yeast
- Baking powder
- Lard
Instructions
- [Authentic Recipe & Differences]
- (Dough Secret) Unlike Japanese steamed buns, authentic HK Ma Lai Gao blends wheat flour with tapioca starch (or custard powder) to create a bouncy chew (Q-bounce).
- Vigorously mix eggs, massive amounts of black sugar (or brown sugar), evaporated milk, and lard (or veg oil). The deep richness of the black sugar is the core.
- Add the flours, baking powder, and [a touch of active yeast]. Let the batter rest and ferment (this is the secret to trapping massive air for fluffiness).
- Line a giant bamboo steamer with parchment paper and pour the batter.
- Steam aggressively on high heat. When sliced, the cross-section reveals countless beautiful 'vertical air tunnels'. Press it with your finger, and it violently springs back like a premium sponge.
Learn more Spice, substitutes, tips
Key spices
Deep richness of black sugar、Lard depth
Substitutes at Japanese supermarkets
Japanese store-bought Ma Lai Gao (but much denser)
Pairing
Pu'er Tea / Jasmine Tea
Trivia
[Trivia] 'Ma Lai' means Malaysia, 'Gao' means cake. A sponge cake from Malaysia brought to Guangdong, fused perfectly with Chinese steaming techniques to establish an unshakable position as the 'ultimate final dessert of Dim Sum'.
Eating tips & etiquette
[Unique Eating] Served steaming hot directly from the bamboo basket. Do not use forks; tear it apart with your hands. Entering your mouth, the sweet aroma of black sugar and egg spreads, offering a delightful bouncy chew with every bite.
Allergen
Wheat, Eggs, Dairy