Mara Cake

Name: Mara Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 80g Cassava flour; 10g milk powder; 100g brown sugar; 230g boiling water; 3g yeast; 5g Baking powder; 15g Vegetable oil

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Guangdong is Meimei’s second hometown. She has lived with her husband in Guangdong’s army for many years. I still have fresh memories of the various cuisines in Guangdong, and I often miss it!

Compared to all kinds of seafood, I prefer all kinds of desserts.
Cantonese people seem to be particularly good at making desserts. Whether it is a small restaurant, a big restaurant, or in the inconspicuous corners of the streets, those delicious desserts will always make you meet unexpectedly, and there is no need to say more about all kinds of dazzling sweets. , Those little desserts make Meimei always think about it!
Golden sand buns, horseshoe cakes, shrimp dumplings, glutinous rice chicken...Oh, I can't remember anymore, my saliva can't stop!
But to say that Meimei loves it the most, it should be regarded as this horse cake! In comparison, Mala cake is definitely a kind of common people’s dessert. The first time I saw it was in a big market, there was a tall steamer on a small cart, a large piece of 50 cents, (of course it was It’s the price ten years ago. Now it’s estimated to be at least one dollar.) Maybe it’s just out of the basket. Many people are rushing to buy it. I followed the trend and bought a piece and tasted it. After a bite, the QQ slippery and slightly sweet. Taste, bite after bite, I really can’t stop, I was surprised at the time: how could there be such a delicious snack!
I didn’t feel anything when I was in Guangdong, because it is sold on the streets and alleys, and you can buy it anytime you want to eat. It is very convenient. I didn’t expect to return to my hometown in Hunan and I would never find it again! If you want to eat, you can only make it yourself!
It’s actually very simple to make Mara cake at home. You can buy special Mara cake powder or make the batter yourself. Meimei prefers the latter. The batter made by yourself can control the soft and hard Q-bomb. There is nothing to do. Additives, eat more assured and healthier!
Tapioca flour is the key to increase the taste of Q-bomb. It must not be omitted. It is generally sold in large supermarkets and is also very convenient to buy on Taobao. The taste of low-gluten flour is softer. This recipe has been made more than ten times. Everyone in the family likes it very much. The ingredients are easy to get and the recipe is simple. You can try it at home. You don't need to go to the teahouse if you want to eat Mara cakes. I teach you to make them at home. They are fluffy and more delicious than hair cakes!

Ingredients

Mara Cake

1. The ingredients are ready. Tapioca starch has many uses. It’s the best for making pastries. Add a little when pancakes. The taste is great. It can also be used to thicken when cooking. My family usually has a few packs and several packs. Buy, one pack is often not enough.

2. Pour boiling water and brown sugar into a large basin, stir with chopsticks until it melts, and put it in a slightly warm state. (Don't let it cool completely, the water temperature of about 30 degrees is more conducive to the yeast powder fermentation)

3. Mix the two powders, sift into the sugar water, and stir evenly with a spatula. Pour the yeast powder into the batter, mix well and sieve again, so that the steamed Mala cake tastes better.

4. When the weather is hot, cover with plastic wrap and leave it at room temperature to ferment for about an hour. If the weather is cold, you can put the pot in a hot water pot to ferment. Don’t be hot. You can first boil the water to about 30°C. Turn off the heat and ferment. It is about 30-40 minutes. After the fermentation is complete, there are a lot of bubbles on the surface of the batter. Use a spatula to exhaust. When the exhaust is stirred, you will see many bubbles and fermented filaments inside. This is a thinner batter, which will not swell as much as yeast.

5. Put the baking powder in a small bowl, scoop a spoonful of the fermented batter into it, stir it with a spatula and pour it back into the basin.

6. Pour in vegetable oil and mix well with a spatula. Before steaming, be sure to stir until there are no bubbles and expel the gas inside, so that the internal structure of the steamed mala cake will be beautiful.

7. Take a flat plate and brush the oil on the plate. After the batter is stirred, pour it into the plate vertically from a high place, drop it on the table a few times, and the steam will be more delicate.

8. No need for secondary fermentation, don't stay, just boil the water and steam for 25 minutes, turn off the heat and simmer for 5 minutes before opening the lid. Cut into pieces after serving. When demoulding, first scrape a circle along the wall of the plate with a spatula, and then hold the front side with your hand and turn it over gently, and it will come out gently. Let it cool before cutting it. Look at the cut surface. The small pores are very delicate, not as big as the hair cakes. They are soft and delicate, soft and waxy. They have very good elasticity. I can't help but eat a large plate in one breath. !

Tips:
The method of mala cake is very simple. In order to ensure the taste, tapioca starch and baking soda must not be saved. Tapioca starch is the key to ensuring the Q-bomb taste. Baking soda can make the mala cake more elastic. Remember that the baking soda is fermented. Don't make a mistake.
Regarding the container, it is recommended that you use stainless steel short plates instead of live bottom chiffon molds, and live bottom and high basins are not good.