The easy steamed cake I’m making for Lunar New Year

Ma Lai Gao cupcakes by Sharon Hsu

Ma Lai Gao is a classic Hong Kong-style steamed sponge cake you can find at many dim sum restaurants that’s loved for its fluffy texture. Its name means “Malay cake / Malaysian cake,” reflecting how the recipe evolved from Western-style cakes and was adapted through Southeast Asia before becoming a dim sum staple and Lunar New Year treat.

This cake is made with simple pantry ingredients like eggs, sugar, and milk, and relies on steaming instead of baking to stay moist and tender. The process may feel a little different if you’re new to steamed cakes but that’s why the recipe is broken into clear, manageable steps. This recipe was also tested many times to be made into a smaller batch: cupcake form. They will steam up to look very similar to another type of steamed cake; “fa gao” or “prosperity cake”, which is another treat you can enjoy during Lunar New Year along with this Ma Lai Gao.

Take your time, enjoy the process, and you’ll be rewarded with a cake that is so soft and not too sweet! This is a super nostalgic cake for me as someone who grew up eating at dim sum restaurants. If you're looking to recreate some childhood memories from those iconic dim sum carts that roll around bamboo baskets, this is a great recipe to start with! - Sharon @ SparkleCakerie

Yield 6 cupcakes

Author Sharon Hsu

Prep time

10 Min

Cook time

25 Min

Inactive time

1 Hour

Total time

1 H & 35 M

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The best Ma Lai Gao Recipe for Lunar New Year

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Ingredients

Dry Ingredients (A)

• 3/4 cup (90 grams) all-purpose flour
• 1/3 cup plus 1 tablespoon (80 grams) dark brown sugar
• ¼ teaspoon fine sea salt or ½ teaspoon miso paste
• ½ teaspoon instant yeast

Wet Ingredients (B)

• 1 egg, large
• 1/3 cup (80 grams) coconut milk (or your choice of milk)
• About 2 tablespoons (25 grams) vegetable oil (or another neutral-flavored oil)
• 1 teaspoon clear pandan extract, custard powder, or vanilla extract

Ingredient To Add Last (C)

• ½ teaspoon baking powder

Instructions

1. In a bowl, mix the dry ingredients (A) with the wet ingredients (B) until combined. It’s okay if the sugar is not fully dissolved.
2. Cover the bowl with a plate or plastic wrap and place it in a warm spot to ferment for about 2 hours.
3. Uncover the batter, sift in the baking powder (C), and gently mix to combine. Set aside.
4. Start the steamer. While the batter rests, heat the water in your steamer on medium-high. Make sure you have a metal rack, pedestal, or mason jar ring to elevate your cupcake pan.
5. Tip: double-check that the pan fits inside your steamer.
6. Line a cupcake tin with paper liners or lightly grease it with vegetable oil.
7. Divide the batter evenly among the cupcake liners.
8. Once the water is actively steaming, place the cupcake tin into the steamer, cover, and steam on medium-high heat, until a toothpick inserted comes out mostly clean, for 20 to 25 minutes.
9. Turn off the heat, carefully open the lid, and let the cakes cool slightly before enjoying them warm or at room temperature. Best enjoyed fresh!!! :)

For accuracy, please weigh your ingredients with a scale. 

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