336567 Mon Oct 23 21:48:17 -0700 2006 16 31 Home Cooking 0 1967057 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! Mon Oct 23 21:48:17 -0700 2006 39874 chowser 1 1970596 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). Wed Oct 25 03:29:00 -0700 2006 1967057 14643 mabziegurl 2 1970694 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. http://www.flickr.com/photos/gossamer_monster/150832901/ Wed Oct 25 04:38:23 -0700 2006 1970596 10832 Humbucker 3 1971517 I was thinking of the other but I love this rice cake, too if anyone has a good recipe for it. Thanks! Wed Oct 25 16:37:53 -0700 2006 1970694 39874 chowser 4 2543075 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." http://starbulletin.com/2003/05/21/features/story1.html Fri May 04 17:30:26 -0700 2007 1971517 55069 2m8ohed 2 1970801 Can I have your ma lai gao recipe? Wed Oct 25 06:44:05 -0700 2006 1970596 18927 chr 2 1971511 That sounds great if you could post it. Thanks! Wed Oct 25 16:36:53 -0700 2006 1970596 39874 chowser 1 1971550 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. Wed Oct 25 16:44:38 -0700 2006 1967057 23798 cadireon 2 1971568 I should have been more specific. This is the one I was originally considering: http://static.flickr.com/44/117485397_9d7243bc67.jpg I've only heard it called sponge cake. Wed Oct 25 16:49:42 -0700 2006 1971550 39874 chowser 3 1971738 That looks like ma lai go to me! looks good too! Wed Oct 25 17:34:54 -0700 2006 1971568 23798 cadireon 3 1972051 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. Wed Oct 25 18:54:49 -0700 2006 1971568 10832 Humbucker 4 2694334 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 Mon Jun 25 23:44:45 -0700 2007 1972051 107999 RNDNME1 1 1971733 I would love to have a recipe for this kind of cake. Can anyone post, or maybe provide a link? Thanks. Wed Oct 25 17:34:07 -0700 2006 1967057 14823 bruce 1 1973098 This is what I found. My mom used to make a version but I don't remember her using milk as this recipe does. http://chowtimes.com/2006/02/chinese_sponge_cake_1.html This one sounds more like what I remember. http://chinesefood.about.com/od/dessertscake/r/spongecake.htm Thu Oct 26 00:58:54 -0700 2006 1967057 11858 mrsleny 1 1976339 Is the steam egg cake a yellow or a light brown cake. Not the same recipe? Fri Oct 27 03:58:20 -0700 2006 1967057 10686 yimster 1 1981829 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. Mon Oct 30 03:15:51 -0800 2006 1967057 15457 peppatty 1 2159324 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. Sat Jan 06 09:00:48 -0800 2007 1967057 48783 audreyskitchen.com