Mala Cake, English name: Cantonespongecake is a traditional Cantonese tea house dim sum, while Hong Kong's Hong Kong-style Mala Cake, also known as Gufa Mala Cake, has made many people crazy about its delicacy. However, due to the time it takes to make ancient Mala cakes, they have become increasingly rare.
Regarding the origin of Mala Cake, it is said that it was originally a favorite food among Malays in Singapore. It was originally called "Mala Cake." It was later introduced to Hong Kong and Guangdong before being called "Mala Cake" in the Cantonese dialect. In fact, the appearance of Mara Cake is very ordinary and is not much different from ordinary cakes on the market, but its method and texture are different from traditional Western-style baked cakes. Because it is a fermented flour product, it has a softer and smoother taste.
Brown sugar mala cake
By KevinTurner
Recipe Recommendations
- low-gluten flour 125 grams
- baking soda 1/2 teaspoon
- eggs of 3
- brown sugar 100 grams
- sweetening
- steamed
- a day
- ordinary
Steps for Brown sugar mala cake
1
3 eggs, 100 grams of brown sugar, 125 grams of low-gluten flour, 1/2 teaspoon of soaking, 1/2 teaspoon of baking soda, and 150 grams of melted lard.
2
Place the eggs in an egg beater, use an electric egg beater to make rough bubbles at low speed, add brown sugar and beat at high speed until the egg batter that drops will not disappear immediately. You can apply it to the egg batter in the pot. When you draw clear lines on the surface of the batter (the entire beating process takes about 15-20 minutes).
3
Pour the melted lard into the egg liquid in two to three times, and beat evenly with an egg beater. Be careful to beat it completely every time before adding the oil for the second time to avoid separation of water and oil. If you don't like the taste of lard, use butter instead.
4
Pour in the sifted flour, baking powder and baking soda, and use a rubber spatula to stir evenly, avoiding circles.
5
Put tin foil or oil paper on the bottom of the mold, pour the mixed batter into the mold, flatten the surface, wrap it with plastic wrap and place it in the refrigerator to ferment at low temperature. If you have time, it can be spread for three days, or if you don't have time, it can be spread for 12 hours. The longer the time, the darker the color, I lost patience. It only lasted twelve hours, so the color is not very dark.
6
Finally, put the batter together with the mold on a steamer and steam it, turn on low heat first, boil and then turn to high heat. The total time is about 30 minutes.Brown sugar mala cake Make Tips
When eating, invert the mold and remove it, and cut it into diamond-shaped pieces. The finished mara cake is comparable to cake, but it costs less than cake. It has beautiful color, soft and sweet aroma, and has a Q-moist taste that cakes don't have. This is why this traditional snack is so popular. If you like it, come and try it quickly. It is not only sweet and delicious, but also can replenish iron and blood. It is especially suitable for female friends during menstruation!