Hong Kong Style Mara Cake
by Chen Huan
Favorite
Difficulty
Easy
Time
15m
Serving
2
Mala cake, English name: Cantonese sponge cake is a traditional Cantonese tea house dessert. It was originally a favorite food of the Malays in Singapore. It was originally called "Malay cake". It was later introduced to Hong Kong and Guangdong. The Cantonese dialect is called "mara cake".
This snack does not require an oven or an electric whisk, so there is no limitation of tools. I recommend it to everyone.
The Hong Kong-style Mara Cake in Hong Kong is also called Gufa Mara Cake. The earliest ancient Famara cake was made by mixing flour, eggs, lard, and butter for three days, and finally steamed in a steamer.
The horse-drawn cakes in the building are usually made into a large round shape and cut into small pieces for sale. Mara cake is golden brown, very fluffy and soft when eaten fresh, with a slight fragrance. It has the softness of sponge and the fragrance of chicken cake. It is a bit similar to sponge cake, but softer than sponge cake. The finished horse-drawn cakes are more beautiful than cakes, but the cost is much lower than cakes. "
This snack does not require an oven or an electric whisk, so there is no limitation of tools. I recommend it to everyone.
The Hong Kong-style Mara Cake in Hong Kong is also called Gufa Mara Cake. The earliest ancient Famara cake was made by mixing flour, eggs, lard, and butter for three days, and finally steamed in a steamer.
The horse-drawn cakes in the building are usually made into a large round shape and cut into small pieces for sale. Mara cake is golden brown, very fluffy and soft when eaten fresh, with a slight fragrance. It has the softness of sponge and the fragrance of chicken cake. It is a bit similar to sponge cake, but softer than sponge cake. The finished horse-drawn cakes are more beautiful than cakes, but the cost is much lower than cakes. "
