Ma Lai Gao -- my favorite dimsum dessert that always brings me back to childhood. It's fluffy, light, airy and just the perfect amount of egg-y sweet. I've been craving it a lot recently but there aren't a lot of bakeries that have it freshly made around Saratoga. I decided to try my hand at a hybrid Ma Lai Gao Chiffon cake by combining a couple different recipes I found online. The result is a baked (not steamed) cake in a bundt shape, topped with powdered sugar. I think its the perfect combo of east meets west with a crunchy, sweet, coffee cake like outer layer with an Asian custard sponge cake on the inside." Egg yolk batter:
0 Comments
Leave a Reply. |
Recipe LinksArchives
January 2022
|