【 JenChua 下厨 156 】马来糕（马拉糕 / Ma Lai Gao）它是一种古老的糕点，制作方法简单，口感松软香甜，通常用蒸的方法制作，带有浓浓蛋香。

#传统马来糕点#下午茶#家的味道#好吃#传统食物#糕点
#美食#hochiak#food #cooking #delicious #recipe

👉 这是一种传统中式发糕，口感松软香甜，通常用蒸的方法制作。
🧾 食材：
鸡蛋 3 粒
黑糖 150 克
红糖/二砂糖 50克
牛奶或椰浆 150-200 毫升 【自己稍微拿捏】
低筋面粉 300 克
泡打粉（baking powder） 10克
苏打粉（baking soda） 4克
食油 45 克

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🧾 食材：
鸡蛋 3 粒
黑糖 150 克
红糖/二砂糖 50克
牛奶或椰浆 150-200 毫升 【自己稍微拿捏】
低筋面粉 300 克
泡打粉（baking powder） 10克
苏打粉（baking soda） 4克
食油 45 克
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🧾 Ingredients:

Eggs – 3

Dark brown sugar – 150 g

Brown sugar or raw cane sugar – 50 g

Milk or coconut milk – 150–200 ml (adjust as needed)

Cake flour (low-protein flour) – 300 g

Baking powder – 10 g

Baking soda – 4 g

Cooking oil – 45 g


🥣 做法步骤：
打蛋液
把鸡蛋打散
将低筋面粉、泡打粉和苏打粉一起过筛，加入到蛋液
将黑糖和二砂糖，牛奶水，植物油，继续搅拌至面糊顺滑有光泽。
将面糊静置 30 分钟，有助于发酵和形成裂口。
将面糊倒入已抹油的模具中，大火蒸约 30～40 分钟（时间依据模具大小调整）。
插牙签不沾黏即表示熟了。

Method:
Prepare the egg mixture
Lightly beat the eggs until well mixed.

Sift dry ingredients
Sift together the cake flour, baking powder, and baking soda. Add the sifted dry ingredients into the egg mixture.

Add sugars and liquids
Add the dark brown sugar, raw cane sugar, milk (or coconut milk), and cooking oil. Continue mixing until the batter is smooth and glossy.

Let the batter rest
Let the batter rest for 30 minutes. This helps with fermentation and forming the signature cracks on top.

Steam the cake
Pour the batter into a greased mold. Steam over high heat for about 30–40 minutes (adjust time depending on the size of the mold).

Check doneness
Insert a toothpick—if it comes out clean, the cake is done.


✅ 小贴士：
模具不要装太满，以免蒸发时溢出。

蒸锅盖子需包上干布，防止水滴落入蛋糕中。

想要更松发、裂口漂亮，可以提前将面糊静置至起泡。
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🧾 Ingredients
Eggs 3
Dark brown sugar 150 g
Light brown sugar / raw sugar 50 g
Milk or coconut milk 150-200 ml （Adjust to your preference.）
Cake flour (low-protein flour) 300 g
Baking powder 10 g
Baking soda 4 g
Vegetable oil 45 g

🥣 Instructions
Beat the eggs
Whisk the eggs until well mixed.

Mix dry ingredients
Sift together the flour, baking powder, and baking soda. Add to the egg mixture and stir.

Add remaining ingredients
Add both sugars, milk (or coconut milk), and vegetable oil. Mix until the batter is smooth and glossy.

Let the batter rest
Let the batter sit for 30 minutes to help with natural fermentation and to encourage the cake to crack nicely when steamed.

Prepare for steaming
Grease your molds and pour the batter in (do not fill to the top — about 70–80% full).

Steam the cake
Cover the lid of the steamer with a dry cloth to prevent water droplets from falling onto the cake. Steam over high heat for 30–40 minutes, depending on the size of the molds.
Insert a toothpick — if it comes out clean, the cake is done.

✅ Tips
Do not overfill the molds to prevent overflow during steaming.

Always wrap the steamer lid with a cloth to avoid water dripping onto the cake surface.

For a fluffier texture and better cracking effect, let the batter rest longer until bubbles form.