![]() ![]() Using the same recipe, some people may be successful and some may not. I finally did it, and because that’s a recipe that doesn’t uses yeast, it’s not a foolproof recipe in my opinion. There’s a time, I kept experimenting it every week until it reaches the texture that I am looking for. In fact, the more I failed, the more I wanted to get it right. It is quite disappointing whenever I fail, but that never stops me from trying it again. Neither can they last longer than a day without being dry too. ![]() Many times, the recipes had failed me big time. Speaking of “ma lai gao”, it is also a cake that I had tried making and experiment it with many different recipes. Therefore, if you know or found any strong evidence of where does this cake comes from, please do let me know. I might be wrong, but this is just based on my personal opinion. After all, there is no strong evidence to shows where does the cakes originated from, based on my personal research so far. It could be an adaptation from the Malaysian “huat kuih”. Secondly, looking at the recipe, it reminds me of the Hokkien style “huat kuih” (发糕) which also uses yeast and the method of making are slightly similar to the recipe that uses yeast. That doesn’t really make sense, unless traditionally brown/ red sugar is used. So far, in all the HK restaurant that I visited in Auckland, their “ma lai gao” are all in yellow colour instead of the brown as mentioned. I have my doubt about the saying that the cake colour resembles the Malay skin colour. It’s either referring to the country, Malaysia or the Malay ethnic. “Ma lai” (马来) could means two things in Chinese. Why do I say so? Firstly, there is usually a reason as to why the word “ma lai” (马来) is used in the first place. On the other hand, some says that it was invented by the Chinese and because the brown colour of the cake resembles the skin colour of the Malay hence the word “ma lai” (which can also means the Malay) is used to name this cake.īased on both the sayings, I am leaning more towards to the first saying that it is originated from Malaysia. Some says that it originated from Malaysia, as the named “ma lai” (马来) is commonly known as the short form for Malaysia (马来西亚) by the HK people. “Ma lai gou” is a Chinese steamed sponge cake which is available in most dim sum restaurant Some dim sum restaurant even named it as steamed layered cake, as they steamed the cake layer by layer with a thin custard spread in between the layer. “Ma lai gao” (马来糕), is also known as Chinese steamed sponge cake or Malay steamed cake, is a dessert which is commonly available in the dim sum restaurant. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |