The Popular Dessert of Cantonese Teahouse, Brown Sugar Mala Cake

Name: The Popular Dessert of Cantonese Teahouse, Brown Sugar Mala Cake
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 125g Low-gluten flour; 1/2 tsp Baking; 1/2 tsp baking soda; 3 pcs egg; 150g lard; 100g brown sugar

by Tuo Tuo Ma

4.6 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

Mala cake, English name: Cantonese sponge cake is a traditional Cantonese tea house dessert, and Hong Kong-style Mala cake, also known as ancient Famara cake, has many people crazy about its deliciousness. However, due to the time it takes to make ancient Famara cakes, it has become rare.

Regarding the origin of Mala cake, it is said that it was originally a favorite food of the Malays in Singapore. It was originally called "Malay cake". Later it was introduced to Hong Kong and Guangdong and it was called "Malay cake" in Guangdong dialects. . In fact, the shape of the horse-drawn cake is very ordinary, not much different from the ordinary cakes on the market, but its preparation method and texture are different from the traditional western-style baked cakes. Because it is a fermented noodle product, it has a softer and smoother taste. "

Ingredients

125g Low-gluten Flour
1/2 tsp Baking
1/2 tsp Baking Soda
3 pcs Egg
150g Lard
100g Brown Sugar

The Popular Dessert of Cantonese Teahouse, Brown Sugar Mala Cake

1. 3 eggs, 100 grams of brown sugar, 125 grams of low-gluten flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking soda, 150 grams of lard.

The Popular Dessert of Cantonese Teahouse, Brown Sugar Mala Cake recipe

2. Put the eggs in the egg beater, use an electric whisk to make thick bubbles at a low speed, add brown sugar and beat at a high speed until the egg batter dripping from the egg beater will not disappear immediately, and the eggs in the basin can be When a clear pattern is drawn on the surface of the paste, it is fine (the whole process of sending it takes about 15-20 minutes).

3. Pour the melted lard into the egg liquid in two to three times, and use a whisk to beat evenly. Pay attention to beating thoroughly each time before adding the second oil to avoid separation of water and oil. Those who don’t like lard The flavor can be replaced with butter.

4. Pour in the sifted flour, baking powder and baking soda, stir evenly with a rubber spatula, and try not to make circular motions.

5. Put tin foil or grease paper on the bottom of the mold, pour the mixed batter into the mold, flat the surface, wrap it with plastic wrap, and leave it in the refrigerator for low-temperature fermentation. If you have time, you can send it for three days, if you don’t have time, you can send it for 12 hours, the longer it will take. The darker the color, the more impatient, I only sent it for twelve hours, so the color is not very dark.

6. Finally, steam the batter together with the mold in a steamer. Turn on a low heat, then turn to a high heat after boiling. It takes about 30 minutes in total.

Tips:
When eating, the mold is upside down and released, and cut into diamond-shaped pieces.

The finished Mara cake is comparable to the cake, but it is cheaper than the cake. The color is beautiful, soft and sweet, and it has a Q-run taste that cakes don't have. This is why this traditional dessert is so popular.

If you like it, come and try it. It is not only sweet and delicious, but also iron and blood, especially suitable for women who are menstruating!