
This recipe is for the Hong Kong version (usually served during Dim Sum) of Ma Lai Koh which is apparently “lighter” in color compared to the Malaysian version. However, I’m wondering if this cake is even Malaysian…since this cake is sometimes also called steamed sponge cake (which is a Chinese cake). Can some please enlighten me…please? Ingredients: -300g basic pau starter (use all purpose flour instead of cake flour)-240g sugar-4 eggs (200g)-60g...