Based on a little reading I did, Ma Lai Gao is a traditional steamed cake, popular in Hong Kong.
I’ve never had a chance to try Ma Lai Gao, in Hong Kong, or anywhere else, but when I found a vegan gluten-free recipe in a book by Ms. Hiroko Shirasaki, a popular Japanese recipe developer, I got interested.
It steamed beautifully.
I didn’t know exactly what to expect, but I liked what I saw and tasted.
This cake is soft and moist, and has a depth in the sweetness, but not overly sweet.
But after making it, I did a little more research, and I found out that the authentic one has a rather fluffy (rather than moist or sticky, which I was going for!) texture.
I’m not sure if there is a next time, but if there is, it would be fun to make some changes to get the fluffy texture,