Chinese · Dessert
Chinese Steamed Sponge Cupcakes (Ma Lai Go Style)
A Cantonese teahouse classic reimagined as individual cupcakes: an egg-rich sponge batter is steamed rather than baked, producing a honeycomb-textured, faintly caramel-scented crumb that stays moist and springy without any frosting.
$0
12 minsPrep
15 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
266Calories
6.3gProtein
9gFat
39.7gCarbs
18.3gSugar
0.7gFiber
200mgSodium
94mgChol
1.4gSat Fat
78mgPotassium
33mgCalcium
1.7mgIron
0.3mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Belgian Blonde Ale
local
Oolong Tea (Da Hong Pao)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Line 2 holes of a 6-hole muffin tin with paper liners and fill the remaining 4 holes halfway with water so the tin steams evenly.
2
Whisk the 50g egg and 35g sugar together vigorously for about 3 minutes until pale and slightly thickened.
3
Sift the 55g flour and 3g baking powder directly into the egg mixture in two additions, folding gently with a spatula to avoid knocking out air.
4
Stir the 20g milk, 12g vegetable oil and 2g vanilla extract together, then fold this into the batter in a thin stream until just combined and glossy.
5
Divide the batter evenly between the 2 lined holes, filling each about two-thirds full.
6
Set up a steamer or a wok with a rack and bring water to a rolling boil, cover the tin loosely with foil to stop condensation dripping onto the cakes, and steam over high heat for 15 minutes.
7
Insert a skewer into the centre of a cupcake to check it comes out clean, then carefully remove the tin and let the cupcakes cool in the liners for 5 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 50g50g Egg, room temperature, whisked
- 35g35g Sugar White
- 55g55g All Purpose Flour, sifted
- 20g20g Whole Milk
- 12g12g Vegetable Oil
- 3g3g Baking Powder
- 2g2g Vanilla Extract
