Steamed brown sugar and coconut milk cake (Ma Lai Gao)
Cakes have a special place in Chinese New Year celebrations since their sweetness symbolises a rich, sweet life. The way this light sponge cake rises when steamed makes it particularly appropriate – it is also seen as a harbinger of a year full of growth and prosperity. You will need to rig up a steam cooker: a wok, tiered bamboo or metal steamers all work well. The important thing is to have a tight-fitting lid, so that the cake rises quickly with the rising trapped steam.
Ingredients
5 large eggs, at room temperature
180g dark brown sugar
zest of 1 orange
90ml vegetable oil
100ml coconut milk
220g plain flour
25g custard powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
golden syrup, to serve (optional)
Method
1. Grease and line an 18cm round cake tin with baking paper. The look here is rustic, so you just want to press a large circle of the baking paper into the tin, allowing it to form pleats naturally up and around the sides. (You could also use a bamboo steaming basket.) Fill the wok or bottom vessel of a steamer with water two-thirds of the way to the top. Bring to a boil, then turn it to a low simmer.
2. Combine the eggs, brown sugar and orange zest in the bowl of an electric mixer, and beat with the whisk attachment on high speed until very thick and pale, and trebled in volume, for 6-7 minutes. In the meantime, combine the oil and milk in a medium jug or bowl and set aside. Sift the flour, custard powder, baking powder, baking soda and salt together into a separate bowl.
3. When the egg has trapped as much air as possible and the mixture is at maximum volume, remove the bowl from the mixer, and use a hand whisk to gently incorporate the oil and coconut milk. Sift the flour mix directly into the mixture in two batches, using the whisk to fold gently until combined.
4. Scrape mixture into the lined cake tin and place inside the perforated steaming tray. Increase the heat to bring the water in the bottom vessel of the steamer to a rolling boil, then place the steaming tray with the cake tin inside. Place the lid on top, ensuring it is a tight fit. Steam the cake for approximately 40 minutes, or until a skewer inserted into the middle comes out clean.
5. Allow the cake to rest for 5 minutes in the tin before gently lifting it out and onto a plate. Leave the paper collar on until ready to serve, warm or cold, drizzled with golden syrup.
A guide to the auspicious meanings behind Chinese New Year foods
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Helen Goh is a chef and regular Good Weekend columnist.
