Ma Lai Go are those spongy steamed cakes most of us know from dim sum. History has it that during the time the Britain was in Malaysian, ovens were no where to be found and so cakes needed to be steamed. The “Ma Lai” in ma lai go comes from the Chinese word for Malaysia.

Vegan Ma Lai Go - Malaysian Sponge Cake

(Makes 5 cupcakes)

  • 1 cup cake flour
  • 1 tablespoon Lion’s custard powder (http://amzn.to/2uooE0N)
  • 2 1/2 tablespoons Bob’s Egg Replacer (http://amzn.to/2tp5MBU) mixed with 5 tablespoons carbonated water
  • 1/2 cup brown sugar
  • 2 tablespoons coconut milk
  • 1/4 cup non-dairy milk
  • 5 1/2 teaspoons oil
  • 2 teaspoons baking powder
  • 4 teaspoons carbonated water

Directions

  1. Combine cake flour and custard powder into a bowl.
  2. In another small bowl, mix together the oil, non-dairy milk and coconut milk.
  3. In a large mixing bowl with a mixer on medium high speed, mix together the egg replacer and carbondated water. Add in the sugar.
  4. Add the dry flour mixture and coconut mixture alternating between dry and wet.
  5. Set aside and over for 30 minutes.
  6. Finally in a small bowl, mix together the baking powder and carbonated water. Gently fold this into the batter.
  7. Pour batter into a cake tin or cupcake moulds. Steam on medium high heat for 25-30 minutes, or until a toothpick comes out clean.