Easy Steamed Egg Cake – Malay Style


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


  1. Sift flour, custard powder and baking powder into a large mixing bowl. Add in sugar and mix well.
  2. Add melted butter, peanut oil, vanilla essence and milk, mix till well-combimed.
  3. 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.


3 Responses so far »

  1. 1

    taney said,

    yeah! my mom told me to eat fruits first and from personal experience, i have noticed that eating fruits before a meal is better. i used to have a strong case of acid reflux disease. since i’ve been eating much healthier and i’ve been a vegetarian for a little over a year, my health has improved drastically. the acid reflux symptoms are 90% gone! i think eating fruits after might be a potential cause because fruits can get very acidic and it would take longer to digest (not sure, but it’s logically sound). my grandma makes a similar steamed egg but she adds shrimp or beef. it’s a great dish! thanks for sharing! (=


  2. 2

    happyhomemaker88 said,

    Hi there, dear Taney 😀

    Thank you for sharing your experience on eating fruits before a meal. Yes, although fruits do help in digestion after a meal, but the fact that the fruits have to stay longer in the stomach allows it to ferment somewhat. It’s healthier to have fruits either in between meals or right before.

    I love making steamed egg dishes – I usually put minced pork, with an added variety of salted eggs, or century eggs. Steamed eggs with shrimp sounds so yummy. I must try that soon! 😀

    Do have a lovely week ahead!

    With best wishes,

    choesf 😀


  3. 3

    Iris said,

    Hi there:

    I have seen your recipes of baking a cake with a rice cooker. Did the shape of the cake comes out perfectly from the rice cooker o have to make adjustment.? Thank you!!!!


Comment RSS · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


Be The Change!

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

Give Me Meatloaf

tales of messy, meaty, midwestern food

Back to Spain

Spanish recipes, travel + more

Welcome to Brenda's Blog

Helping others access and implement new creative skills.

Stories of a Highly Sensitive Introvert

On a journey to rediscover herself. :)


Food, Photography and Travels

P e d r o L

storytelling the world

The silverplatinum flame

Divine channelings, Divine Mother Blessings jewelry, Divine Diamond Shield for protection and attunements

Marina's Kitchen

Cooking with Love & Passion


High quality ads for WordPress

food to glow

feel good food that's good for you


Authentic Korean recipes even YOU can cook!

Recipes We Cherish

Recipes we love. Memories we cherish.

Chitra's Healthy Kitchen

Recipes for healthy living

Frugal Hausfrau

Recipes so Good no-one will know you're Cheap!

%d bloggers like this: