First of all, this steamed cake turned out beautiful and delicious!
It was soft and moist with dark rich flavor, and I already ate a half of it by myself.
I do have to make a confession, though.
This was actually my second try to make Ma Lai Gao.
The first one was delicious, but the texture was too different.
It was moist but dense.
For this one I completely changed the ingredients, and it resulted in a much softer, not dense, texture.
However, the texture is still not like the authentic one, (again based on pictures and descriptions I see online because I’ve never tried the real thing).
It’s soft but not springy.
So at this point, I just call this a steamed cake.
But a damn good one!
