Steamed Sponge Cake (Ma Lai Go, 马来糕) is a soft, fluffy, and slightly sweet Cantonese dessert that is steamed rather than baked, giving it a light, airy texture. It’s a staple in dim sum restaurants, loved for its delicate flavor, golden-brown top, and melt-in-the-mouth consistency.

Ma Lai Go is traditionally made with brown sugar, which adds a rich caramel aroma and gives the cake a beautiful golden color.

📝 Ingredients (Serves 4–6)

Main Ingredients:

200g all-purpose flour

100g brown sugar

3 eggs

100ml milk

1 tsp baking powder

1 tsp baking soda

2 tbsp vegetable oil

🔥 Step-by-Step Cooking Instructions

Step 1: Prepare the Batter

Beat eggs and brown sugar together until light and frothy.

Add milk and vegetable oil, mixing well.

Sift in flour, baking powder, and baking soda.

Gently fold to form a smooth, lump-free batter.

Step 2: Prepare the Steamer

Line a round or square heatproof pan with parchment paper.

Pour the batter into the pan, filling about ¾ full.

Bring water to a boil in a steamer.

Step 3: Steam the Cake

Place the pan in the steamer, cover with a lid wrapped in a cloth to prevent water dripping.

Steam over medium heat for 25–30 minutes, or until a toothpick inserted comes out clean.

Remove from steamer and let cool slightly before slicing.

Step 4: Serve

Slice into squares or rectangles.

Serve warm or at room temperature as part of a dim sum meal or dessert spread.

🌿 Tips & Variations

Brown Sugar: Provides signature color and rich caramel flavor.

Texture: Gently fold ingredients to maintain airiness in the batter.

Steaming: Avoid lifting the lid during steaming to prevent collapsing.

Optional Flavoring: Add a few drops of vanilla or a touch of coconut milk for variation.

🍚 Serving & Experience

Ma Lai Go is soft, fluffy, and aromatic, with a light sweetness and subtle caramel flavor.

This classic Cantonese steamed dessert is ideal for dim sum, tea time, or festive occasions, showcasing the delicate textures and flavors unique to traditional Cantonese pastries.