椰糖马来糕 Gula Melaka Steam Cake (II) A.K.A Ma Lai Gao

椰糖马来糕

Gula Melaka Steam Cake

这次做的马来糕口感比较松软湿润

配茶或咖啡一级棒！

椰糖马来糕 (6寸竹蒸笼)

材料：

椰糖 150g
鲜奶 100ml
香兰叶 2片
鸡蛋 3粒

菜油 90ml

底筋面粉/蛋糕粉 150g

苏打粉1/2茶匙
泡打粉 1/2茶匙

(全部粉类混合均匀过筛)

做法：

1.椰糖,香兰叶和牛奶以小火煮至融化，过滤待凉备用。

2.鸡蛋用电动打蛋器打至乳白色再加入粉类轻轻拌匀。

3.菜油，鲜奶和融化的椰糖预先混合均匀。再倒入面糊里拌匀。

4.最后过滤面糊，倒入烤盘或是竹篮子里（铺烘焙纸），以大火蒸30分钟。

注意：

• 当牛奶和椰糖水冷切后，才加入菜油混合均匀过滤备用。
• 用烤盘或是竹篮子铺上烘焙纸。非常建议使用6寸竹篮子蒸制。

原食谱用自发粉和没放泡打粉和香兰叶
感谢Helen Gacutan的食谱分享

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Gula Melaka Steam Cake (II)

(6 inches bamboo basket)

Ingredients:-

Gula Melaka 150g

Fresh Milk 100ml
Pandan Leaf 2 pieces
Egg 3

Vegetable Oil 90ml

Cake Flour / Low Protein Flour 150g

Baking Soda 1/2 tsp
Baking Powder 1/2 tsp
(Sift all the flour)

Method:

1.Dissolve the gula melaka, pandan leaves and milk over slow fire. Discard the pandan leaves, let it cooling down.

2.Beat the eggs with electric hand mixer till creamy then add in the flour, baking soda and baking powder.

3.Add the pre-mix the vegetable oil, milk and melted gula melaka, then combine well.

4.Pour the sifted batter into the bamboo basket or baking tray with parchment paper. Steam for 30 mins with big fire.

Tips:   

• Once the gula melaka and milk cooling down, mix with vegetable oil, sifted and set aside.
• Prefer 6 inches bamboo basket with parchment paper for the steaming.

Original recipe using self raising flour and without baking powder and pandan leaves.

Thanks Helen Gacutan for sharing the recipe.