Bánh Bò Mã Lai (Hong Kong Style Malaysian Steamed Sponge Cake)

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 cake flour
-1 tbs custard powder (optional)
-30g oil
-1 tsp double acting baking powder
-1/2 tsp vinegar
-dash of lye water (about ¼ tsp)

What to Do:
Mix together by hand, sugar and pau starter until sugar dissolves. Then add eggs one at a time, followed by the addition of oil, custard powder, flour, vinegar, lye and baking powder; mix until smooth. Grease an 8” cake pan with some oil. Steam the empty pan for 5 mins before pouring in batter. Steam cake on high heat, lifting the lid to release excess steam every 10 mins. until done (about 30-40 mins).

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Chè Củ Năng (Water Chestnut Tong Sui)

Ingredients:
-1/2lb water chestnuts
-water (approx. 2 1/2 cups)
-3 tbs tapioca starch
-rock sugar (to taste)
-sesame seeds

What to Do:
Peel water chestnuts and blend with water in a blender. Boil mixture and add rock sugar to taste. Mix starch with water to make a slurry, add slurry slowly into chestnuts until slightly thick. Serve hot garnished with a few toasted sesame seeds.

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Bánh Cốm (Rice Flake Cakes)

Traditionally, this cake is also offered to the bride’s family from the grooms side at weddings. They’re made of cốm dep which is cooked glutinous rice that has been pounded into flat flakes.

For the Skin:
-250g cớm dẹp trắng (white rice flakes)
-100g sugar
-pandan leaves
-190g water
-1 tsp oil
-1 tsp pomelo flower or mali flavoring

*Blend together pandan leaves with water in a blender; filter out pandan leaves to get 200g pandan water (add more water if necessary). Quickly wash rice flakes in cold water until water runs clear. Add pandan juice and mix well, let rest until rice is hydrated (soft and chewy add more water if necessary). Add oil and sugar into rice flakes and mix well, stir fry over medium heat until thickened, add flavoring and cool. Divide into 8-10 portions.

Filling:
-150g mung beans (peeled and split)
-50g candied winter melon
-50g sugar
-1 tbs oil
-1 tsp pomelo flower or mali flavoring

*Rinse, soak, cook and mash beans. Chop candied winter melon into small pieces. Mix together beans, candied winter melon, sugar and oil. Stir fry over medium heat until thickened add flavoring and cool. Divide into 8-10 portions.

Finally:
Grease hands with oil; wrap a portion of filling with a portion of the skin. Drop the cakes into the middle of a cellophane square. Flatten the cakes into square shapes and wrap, seal the cellophane with the hot tip of and incense.

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Canh Bò với Xà Lách Son (Beef and Watercress Soup)

Ingredients:
-1/4lb beef
-2 bunches watercress (approx. 1-1 ½ lbs)
-pinch of 5 spice powder
-1 tbs Chinese almonds
-1 shallot
-salt, sugar, pepper

What to Do:
Pinch watercress into small pieces, wash and drain. Slice beef and shallots. Heat 1 tsp oil in a pot, add shallots and fry until fragrant, add beef, almonds, 5 spice powder and mix well. Add water and bring to a boil, add watercress, salt, sugar, and pepper to taste.

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Canh Giò Sống Nấu với Kim Châm (Pork with Enoki Soup)

Ingredients:
-1/2 lb mộc/giò sống (Vietnamese pork meat paste) or ground pork
-1 package enoki mushrooms (about ¼ lb)
-1 carrot
-a few leaves of napa napa cabbage
-water
-salt, sugar

What to Do:
Cut carrots and napa napa into bite size pieces. Break enoki mushrooms. Add water to a pot and add carrots and meat paste a tsp at a time. Bring to a boil add enoki mushrooms and napa napa and wait for the soup to boil again add salt and sugar to taste.

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