Ma Lai Koh (steamed Chinese sponge cake) is one of my favourites. This soft, fluffy cake is synonymous with Dim Sum and is specially good when served steaming hot. It's also easy to make - flour, dark brown sugar, eggs, yeast being the main ingredients. From what I read, the cake may have originated from the British who brought it to Malaysia as an afternoon tea cake. The Malaysians then changed the recipe and had it steamed instead of baked. Later the cake travelled to Hong Kong where it is listed on the menu in almost every Dim Sum restaurant. Interesting, isn't it? Well, whatever the story, try it out, you'll love it!
P.S. I found my Ma Lai Koh in a shop selling Nonya kueh.
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