Good morning, my dear friends, 😀
Right now, I am sitting in front of my comp and having breakfast, which consists of 1 cup of Kopi-O (Malaysian coffee with sugar, no milk), 2 slices of unbuttered wholemeal bread and 2 half boiled eggs. Half an hour ago, I had a large Fuji apple. 😀
A Traditional Chinese Medicine (TCM) consultant once told me many years ago that whenever we have fruit, try to have it on an empty stomach to get our digestion juices flowing better. Also, he said that if we consume fresh fruits after a meal……imagine the fruit is sitting on top of the food in our stomach, which is slowly digesting the food that we had consumed. Because the fruit is sitting longer in the stomach before it can get digested, it is not in its optimal “fresh” state and would have been a bit decayed. This will not happen if we have fruits on an empty stomach and the fruit gets digested and moves on down faster. Anwywhere, I am digressing as usual….. 😆
While I am having breakfast, my thoughts now are mainly on making this Steamed Egg Cake as I have been having a strong craving for it for days now. I decided that I am going to make a different version than the standard steamed egg cake and this one is known as the “Malay Style” or called “Ma Lai Koh” in dim sum restaurants. Although this is sold commonly at stalls selling kuih/desserts, but nothing beats the one that we make at home because it has our loving touches in it! For me, I love to have a large slice of it with a cup of hot Milo. Otherwise, a cup of your favourite hot beverage will go very nicely with this cake, and you can have it for tea! 😉
Also, my late mother-in-law would make a large tray of the steamed egg cake during Chinese festivals and yesterday being Mooncake Festival or Mid-Autumn Festival, I had miss eating her cake. 😦
Here is the recipe, hope you like it :-
Easy Steamed Egg Cake – Malay Style
(for a 9-inch or 22-cm round cake tin)
- 1-3/4 cup Plain Flour
- 1 tbsp Custard Powder
- 1-1/2 tbsp Baking Powder
- 3/4 cup + 2 tbsp Sugar
- 60g Butter, melted
- 60ml Peanut Oil (Can be replaced by melted butter too)
- 1 tsp Vanilla Essence
- 180ml Milk
- 3 Large Eggs
- Sift flour, custard powder and baking powder into a large mixing bowl. Add in sugar and mix well.
- Add melted butter, peanut oil, vanilla essence and milk, mix till well-combimed.
- Lastly add in egg, one at a time. Keep stirring till a smooth sticky batter.
4. Preheat the tray by steaming it over high heat for 5 minutes. Then place a piece of greaseproof paper to line the tray.
5. Pour batter into tin/tray and steamed over high heat for 30 mins till cooked.
6. Cool completely before cutting.