Mah La Gao (Steamed Cake) 马拉糕

An easy and straightforward recipe that yields a very good result that I had it made twice in a row over 2 weekends for breakfast ! Just combine everything and steam !

The honeycomb texture is soft and fluffy and the brown sugar gives it all the extra fragrance in every bit of this steamed cake. I haven’t been a huge fan of steamed cake all the while as it tends to be too dense for my liking but this one is surprisingly tender and moist whilst keeping its fluffiness.

What’s more, it can be kept in an airtight container which can be easily steamed up again the following days or even the next couple of days and equally enjoy the same level of a soft steamed cake. And yes, just as I am compiling this recipe here, I am craving for it once again.