I met many great chefs and bakers online. Some were very generous in sharing their recipes whiles others guarded theirs like gold. However, to those generous one, we should always give them credit when and where credit is due. I have seen many recipes on Ma Lai Koh, some of which were tedious to follow while a few were easy and yield very delicious Ma Lai Koh. One such recipe is by Ms May Gan. I have used her recipe many times however it yielded only eight pieces. I have modified the recipe to yield at least 10 pieces.
Ingredients:
- 200 g Gula Melaka
- 130 g hot water
- 200 g self-raising flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 4 eggs
- 85 g corn oil
Method:
- Chop Gula Melaka into smaller pieces and add them to a pot.
- Add hot water to the pot and melt the Gula Melaka over medium heat, stirring all the time so that the Gula Melaka do not stick to the bottom of the pot.
- Once they have melted, turn off the fire and let it cool down completely. Sieve the syrup to remove any impurities.
- Meanwhile, sieve self-raising flour, baking powder and baking soda. Add salt to the flour and stir to mix up the ingredients. Set aside.
- Add eggs to a mixing bowl. Beat them till bubbles are formed.
- Add corn oil to it. Stir to mix the eggs and oil.
- Add the Gula Melaka syrup to the egg-oil mixture.
- Add the flour.
- Stir the batter using a whisk till it is smooth.
- Sieve the batter to ensure there is no lump of flour at all. Cover the bowl with cling wrap and rest the batter for 30 minutes.
- When the batter is almost ready start boiling water in a steamer.
- Grease the muffin tins or line the muffin tins with cupcake liners.
- Scoop the batter into the muffin tins or cake liners.
- Steam the batter over medium heat for 30 minutes. (Wrap the cover of your steamer with a towel to prevent water from dripping onto the batter.)
- Remove the Ma Lai Koh from the steamer when they are done and let them cool down on a metal rack.
- They are good for breakfast or as snack.
