Chinese · Dessert
Steamed Brown Sugar Cupcakes (Ma Lai Go Style)
A Cantonese dim sum classic reimagined as two individual cupcakes: a spongy, deeply caramel-toned steamed cake riddled with the signature irregular honeycomb holes that come from the baking powder and soda working together in moist steam heat. Brown sugar gives it a malty caramel depth no baked sponge can match, and a scatter of toasted walnut on top adds crunch against the pillowy, faintly chewy crumb.
$1
15 minsPrep
18 minsCook
53 minsTotal
MediumLevel
Nutrition per serving
279Calories
5.7gProtein
10.7gFat
39.9gCarbs
17.9gSugar
1gFiber
328mgSodium
57mgChol
1.4gSat Fat
110mgPotassium
49mgCalcium
2mgIron
0.2mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chinese Beer (Tsingtao)
local
Chinese Oolong Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Dissolve the brown sugar fully in the warmed whole milk, stirring until no granules remain, then let cool to room temperature.
2
Whisk the egg into the cooled brown sugar milk, then whisk in the vegetable oil and vanilla extract until emulsified.
3
Sift the flour, baking powder and baking soda together directly into the wet mixture and fold gently just until no dry streaks remain; do not overmix.
4
Cover the batter and rest it for 20 minutes to let the raising agents activate and the gluten relax, which gives the classic honeycomb crumb.
5
Line 2 holes of a 6-hole muffin tin with paper cases and fill the remaining 4 holes half full with water for even steam heat.
6
Divide the batter evenly between the 2 lined cases, filling each about three-quarters full.
7
Set the muffin tin into a steamer basket over vigorously boiling water, cover with a lid wrapped in a cloth to stop condensation dripping onto the cakes, and steam for 18 minutes.
8
Insert a skewer into the centre of a cupcake to confirm it comes out clean, then lift the tin out carefully.
9
Scatter the chopped walnuts over the warm cupcake tops and let rest for 5 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, sifted
- 35g35g Brown Sugar, dissolved in milk
- 30g30g Egg, whisked
- 25g25g Whole Milk, warmed
- 12g12g Vegetable Oil
- 3g3g Baking Powder
- 1g1g Baking Soda
- 2g2g Vanilla Extract
- 8g8g Walnut, chopped, scattered on top, 1
