Bamboo steamers are incredibly versatile—not only for vegetables, dumplings, or fish, but also for homemade sweets. Today, I used mine to make a soft and fluffy Ma Lai Gao, a classic Asian steamed sponge cake. I happened to have some Yonaguni Island brown sugar at home, and it turned out to be perfect for this recipe. The warm aroma of the brown sugar filled the kitchen, and the cake was even more delicious than I expected.
This Ma Lai Gao is simple to make, using just a few basic ingredients. Mix, steam, and enjoy. Let’s bring a little Asian café atmosphere to your kitchen today!
What Is Ma Lai Gao?
Ma Lai Gao is a traditional Chinese steamed sponge cake known for its moist, bouncy, and fluffy texture. Because it’s steamed in a bamboo steamer, it stays incredibly soft and never dries out. It’s commonly enjoyed as a breakfast item or an afternoon snack.
Ingredients (for a 21 cm bamboo steamer)
- Eggs … 2
- Sugar … 20 g
- Yonaguni Island brown sugar … 80 g (regular brown sugar works too)
- Milk … 100 ml
- Neutral oil (such as rice bran oil) … 40 ml
- Cake flour … 150 g
- Baking powder … 2 tsp
- Soy sauce … 1 tsp
How to Make It
Preparation
- Line the bamboo steamer with parchment paper.
- Warm the brown sugar and milk together in a small pot until the sugar melts. Do not boil—just warm it gently.
- Sift the cake flour and baking powder.
- Bring plenty of water to a boil in your steamer setup.
Steps
- In a bowl, mix the eggs and sugar until smooth—not foamy.
- Add the melted brown sugar milk, oil, and soy sauce. Mix well.
- Add the sifted dry ingredients in three additions, folding gently each time. Stop mixing once the batter is no longer powdery.
- Pour the batter into the lined steamer. For a nicer shape, let the center be slightly higher than the edges.
- Steam over high heat for 20 minutes. Insert a skewer—if it comes out clean, it’s ready.
Tips for Success
- Don’t overmix once the flour is added; it can make the cake dense.
- Slightly mounding the center gives a more attractive finish.
- Don’t skip the soy sauce—it adds a subtle depth that makes it taste more authentic.
- Make sure your steamer has plenty of water so it won’t run dry.
Why I Used Yonaguni Island Brown Sugar
I originally received the Yonaguni Island brown sugar as a souvenir, but didn’t know how to use it. It had been sitting in my pantry for a while. Using it in this cake was the best decision—its deep sweetness and rich aroma paired beautifully with the Ma Lai Gao. I didn’t compare it side by side with regular brown sugar, but the flavor felt full and concentrated.
How It Tastes
Freshly steamed, the cake is warm, soft, and incredibly fluffy. Even after it cools, the texture stays moist and tender. Although the cake looks big at first, it’s so light that I ended up eating more than I expected!
Variations
- Replace brown sugar with raw cane sugar.
- Add finely diced sweet potato.
- Sprinkle in nuts or dried fruit for texture.
Final Thoughts
Ma Lai Gao is an easy and comforting Asian dessert that anyone can make. The moment you lift the steamer lid and see the fluffy round cake inside, you can’t help but say “Wow!” Make it in a large bamboo steamer for the full experience.
Recommended Tools & Ingredients
- 21 cm bamboo steamer: great for vegetables, meats, and steamed cakes.
- Yonaguni Island brown sugar: rich flavor that works wonderfully in steamed desserts.
