马来糕食谱ma Lai Koh, Steamed Malay Cake Kuih Recipe满满蜂窝,浓红糖味,糕点食谱,免烤食谱 Honeycomb Texture, No Bake Recipe

♦传统厚软曼煎糕食谱 Traditional Thick Apam Balik Kacang/Manchang Kuih Recipe: https://youtu.be/UPEtlG23jsE?si=r2nyNn_4eqSyTJe0
♦古早味白糖糕食谱|Traditional Pak Tong Gou Steamed Rice Cake Recipe: https://youtu.be/KAtlhw2pHPs?si=aeLFQjWxiAcgEYY4
♦彩虹九层糕食谱Rainbow Kuih Lapis Recipe: https://youtu.be/GbLTF5MhWYM?si=23ATfIXkazJ6hzRu
♦糕点食谱Kuih Recipe: https://youtube.com/playlist?list=PL-z50Pxpx9Q1sgODgSnMEoRh28aRVpiud&si=y4-5mUGCmzyOjSEx
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一起来做从小吃到大的传统”马来糕”,也称Ma Lai Koh。这是个免烤食谱。采用了纯红糖/深棕糖和一些鲜渣班兰汁来制作，因此这马来糕有浓郁的红糖味及深层的棕糖色。食谱也并用了酵母，泡打粉和苏打粉，以蒸的方式(可用竹蒸笼，口感更加蓬松)来达成蛋糕的蓬松以及面包的嚼劲，双层口感。趁热立刻脱模，切开可以看到满满蜂窝结构，深焦糖色，浓郁红糖口味搭配淡淡班兰香和脆口杏仁片，甜而不腻，满满童年古早味道。

收藏方式：蒸好趁温立刻吃，口感最佳。室温收密封容器1天， 隔夜收普通冰箱冷藏2-3天，吃前重蒸口味更好。

Let’s make Traditional Malay Kuih eaten since young, also known as “Ma Lai Koh”, Malay Steamed Cake. This is a no bake recipe. Made with pure Gula Merah/Molasses Sugar/Dark Brown Sugar and some freshly squeezed pandan juice, thus this Ma Lai Koh has rich Gula Merah flavor and deep brown sugar color. The recipe also uses yeast, baking powder and baking soda, with steaming method (can use bamboo steam basket for even fluffier texture) to achieve fluffiness of cake and chewy texture of bread, double texture. Unmold immediately while hot, when cut open, loads of honeycomb structure visible, deep caramel color, rich brown sugar flavor with a touch of pandan and crunchy almond flakes. Moderately sweet, full of kocha childhood nostalgic taste.

Storage Method: Best eaten right after steamed and cooled completely. Store in airtight container at room temperature for 1 day, for overnight chill in normal fridge for 2-3 days, re-steam before eating for best texture.

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦Ingredients食材 =7’inch Round Cake Mould/Bamboo Steam Basket 圆蛋糕模/竹蒸笼=

210g All Purpose Flour 普通中筋面粉
2g Salt 盐
8g Instant Dry Yeast 速溶酵母
2 Large Eggs 大鸡蛋 (Grade A等级，65-69g/pc including egg shell 包括蛋壳)
196g Milk 牛奶 (Room Temperature 室温)
54g Pandan Juice 班兰汁 (18g Pandan Leaves 班兰叶 + 80g Water 水)
160g Gula Merah/Molasses Sugar/Dark Brown Sugar 红糖/深棕糖
2g Baking Powder 泡打粉
1.6g Baking Soda 苏打粉
26g Corn Oil/Vegetable Oil 玉米油/植物油

(High Heat cook till water boiling, turn to Medium Heat, steam 40minutes)
(大火煮水沸腾，转中火，蒸40分钟)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love

#马来糕 #蒸蛋糕食谱 #糕点食谱 #满满蜂窝 #浓红糖味#免烤食谱
#MaLaiKoh #SteamedMalayCake #KuihRecipe #HoneycombTexture #RichGulaMerahFlavor #NoBakeRecipe