Wednesday, October 15, 2014

Honeycomb Steamed Cake



















This Honeycomb Steamed Cake is aka Honeycomb Mah Lai Ko which has a spongy top and a chewy springy bottom , texture like the chinese cake called ‘Mak Tong Ko’. Has a slight fragrance of honey and egg. It took 14 hours before we can get to eat the cake..haha the fermentation period took 14 hours and the steaming took 45 minutes. After all the hours of waiting, it was worth it. It tasted good and I love the texture of the cake.

So if you want to try this recipe out, you have some time planning to do. Start the first fermenting ( 4 hours ) at 7pm and 2nd fermenting (10 hours ) at 11pm and you can have the cake mixture ready for steaming at 9am in the morning or you can start earlier if you want to have the cake ready for breakfast. Two thumbs up for this wonderful recipe. I adapted this recipe from one of the chinese magazine.



















I love the bottom texture of this steamed cake :))
like a comb in look but taste like a bomb in the mouth!

Honeycomb Steamed Cake - (adapted from a chinese magazine)


Ingredients for Mah Lai Ko
150 gm low protein flour
150 ml water
¼ tsp instant yeast

(Mix the above Mah Lai Ko ingredients together in a mixing bowl and let it ferment for 4-6 hrs )

Ingredients A
200 gm castor sugar
1 tbsp honey
¼ tsp salt

( Mix ingredient A to the above fermented mixture in a mixer till the sugar has dissolved)

Ingredients B
7 eggs
60 gm low protein flour
50 ml corn oil

( add ingredient B to the above fermented mixture till well blended and let it ferment for another 10 hrs )

Ingredients C
¼ tsp baking powder
¼ tsp bicarbonate of soda
2 tbsp water
1/8 tsp alkaline water – (add last )
( After the 10 hours of fermentation , add in ingredient C . Add the alkaline water last )

Steam :

Line a 8" pan with greaseproof paper. Pour in the fermented cake mixture. And steam in boiling water for 40 -45 mins. Insert a skewer and if it comes out cleam, then the cake is cooked .


Enjoy and have a nice day!



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