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Steamed Chinese Sponge Cake Recipe?

chowser Oct 23, 2006 09:48 PM

Does anyone have a good recipe using rice flour? I've seen several w/ cake flour or all purpose but I want one w/ rice flour. Any hints on making them? Is making the batter different from a regular sponge cake? Thanks!

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  1. mabziegurl RE: chowser Oct 25, 2006 03:29 AM

    Are you looking for the recpe for ma-lai gao? It is yellow, not too sweet, and extremely spongy, can be found in many bakeries and some dim sum restaurants.

    I don't think rice flour nor glutonious rice flour would make a sponge cake as it is extremely dense and all starch.

    I do have a recipe for ma-lai gao, which is what I know as steamed chinese sponge cake. Its a little rough as I've made it over 100x, so a lot is done by sight now (my grandma wants me to cook like a Chinese person).

    5 Replies
    1. re: mabziegurl
      Humbucker RE: mabziegurl Oct 25, 2006 04:38 AM

      I believe the OP is looking for a recipe for the item pictured in the link below. It's like ma-lai go but whiter and lacier.


      1. re: Humbucker
        chowser RE: Humbucker Oct 25, 2006 04:37 PM

        I was thinking of the other but I love this rice cake, too if anyone has a good recipe for it. Thanks!

        1. re: chowser
          2m8ohed RE: chowser May 4, 2007 05:30 PM

          I also love the one pictured in Humbucker's link... and I managed to find a recipe online, but it seems a little time-consuming. Never knew what it was called, but according the Honolulu Star-Bulletin article, it's "bok tong go."

      2. re: mabziegurl
        chr RE: mabziegurl Oct 25, 2006 06:44 AM

        Can I have your ma lai gao recipe?

        1. re: mabziegurl
          chowser RE: mabziegurl Oct 25, 2006 04:36 PM

          That sounds great if you could post it. Thanks!

        2. c
          cadireon RE: chowser Oct 25, 2006 04:44 PM

          I think Ma Lai Go is actually Malaysian, which is where the name derives from, Malay Cake. Chinese Sponge Cake is either the newer version found in Chinese bakeries with the paper wrapped around it or an older version which is much denser and more bland (texture of a soft cornbread). The latter is steamed and made (once again I think) with just eggs and flour.

          4 Replies
          1. re: cadireon
            chowser RE: cadireon Oct 25, 2006 04:49 PM

            I should have been more specific. This is the one I was originally considering:


            I've only heard it called sponge cake.

            1. re: chowser
              cadireon RE: chowser Oct 25, 2006 05:34 PM

              That looks like ma lai go to me! looks good too!

              1. re: chowser
                Humbucker RE: chowser Oct 25, 2006 06:54 PM

                Ahh, I see this all the time in bakeries in Hong Kong. I haven't really seen them that much in California. It's not quite the same as Ma Lau Go, which is denser.

                1. re: Humbucker
                  RNDNME1 RE: Humbucker Jun 25, 2007 11:44 PM

                  you can find this cake in california at the 99 ranch market near the deli i found a recipe for it online @ angies recipes under chinese bakeries it's listed under white sugar sponge cake

            2. b
              bruce RE: chowser Oct 25, 2006 05:34 PM

              I would love to have a recipe for this kind of cake. Can anyone post, or maybe provide a link?


              1. mrsleny RE: chowser Oct 26, 2006 12:58 AM

                This is what I found. My mom used to make a version but I don't remember her using milk as this recipe does.


                This one sounds more like what I remember.


                1. yimster RE: chowser Oct 27, 2006 03:58 AM

                  Is the steam egg cake a yellow or a light brown cake. Not the same recipe?

                  1. p
                    peppatty RE: chowser Oct 30, 2006 02:15 AM

                    I tried making it today by adapting my mom's basic steamed cake recipe.
                    3 eggs
                    1/2 light brown sugar, lightly packed
                    1/4 white flour
                    1/4 sweet rice flour
                    1/4 tsp. baking powder
                    pinch of baking soda
                    Whip eggs with sugar until quadrupled in volume.
                    Sift dry ingredients and fold into eggs.
                    I steamed it in an oiled, parchment lined 8 quart souffle for 20-25 minutes.
                    Had a chewy texture like that little brown cupcake.

                    1. a
                      audreyskitchen.com RE: chowser Jan 6, 2007 08:00 AM

                      There's a recipe on www.xanga.com/cantonesecooking

                      And yes, she uses only rice flour (the non-glutinous kind) and it produces a fluffy, spongy, cake.

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