Mini Chinese Sponge Cakes
Mini Chinese Sponge Cakes, also known as Ma Lai Gao, are fluffy, steamed cakes traditionally enjoyed as a sweet treat. These cakes are light and airy, flavored with coconut, and have a delightful sweetness that makes them perfect for snacks or dessert.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 steamer (or a pot with a steaming rack)
- 1 measuring cups
- 1 measuring spoons
- 1 mini cake molds or silicone cups
- 1 spatula
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup coconut milk
- 2 large eggs
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract optional
- as needed cooking spray or oil for greasing molds
Instructions
- Prepare the steamer by filling it with water and bringing it to a boil.
- In a mixing bowl, whisk together the eggs and granulated sugar until light and frothy.
- Add the coconut milk and vanilla extract to the egg mixture, mixing well to combine.
- In another bowl, sift together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined.
- Lightly grease the mini cake molds with cooking spray or oil and fill them about ¾ full with the batter.
- Place the filled molds in the steamer, leaving some space between them for proper steaming.
- Cover the steamer with a lid and steam the cakes for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once done, remove the molds from the steamer and let them cool slightly before carefully removing the mini cakes from the molds.
- Serve warm or at room temperature.
Notes
You can sprinkle some shredded coconut on top of the batter before steaming for added flavor and decoration.
These cakes can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month. Re-steam to warm before serving.
Feel free to experiment with flavors by adding orange or lemon zest for a citrus touch.