If you’re a dim sum aficionado, the Cantonese variety of the common sponge cake is definitely not foreign to you. Called the Ma Lai Go, this traditional steamed sponge is made with fragrant brown sugar, and flaunts a chewy, non-sticky texture.
Traditionally, Ma Lai Go‘s biggest challenge lies in a good leavening agent (levain). This recipe however, replaces it with baking powder, allowing you to whip up some nostalgic flavours in no time.
Looking for more traditional recipes to try? How about a Pandan Kaya Swiss Roll, homemade kaya, or kuih layang layang? Give it a shot!