Saturday, September 8, 2012

Palm Sugar Steamed Cake 椰糖马来糕

 24th August 2012 marked the 8th day of the 7th month in the Lunar calendar and was my late mother in law’s 4 years passing anniversary.  To commemorate that, Auntie Lan reminded us to pay respect by making a lunch meal as prayer offering at home.
With a week-long Raya break at home not going anywhere, I offered to make cake and my signature dish Hong Kong Style Crispy Roasted Pork Belly as part of the offering.  As I remembered my late MIL loved eating roasted pork.
HK style Crispy Roasted Pork Belly
The following steamed cake is a type of Malay Kuih/cake which is similar to Chinese “Huat Kuih” (发糕) commonly served in Chinese prayer offering. 

Palm Sugar Steamed Cake 椰糖马来糕

Palm sugar, also called Gula Melaka in Malaysia is a type of sugar made from palm tree. In Malaysia, this dark chocolate colored sugar is usually sold in a solid log form and the Malay loves to use it as sweetener to their dessert.


50g plain flour
15g caster sugar
70ml water
1tsp instant yeast
3 egg
100g caster sugar
200g plain flour (sifted)
1/4tsp dark soy sauce (for coloring purpose, optional)
90g melted margarine/butter
¼ tsp baking soda
1tsp baking powder

200g palm sugar/gula Melaka
100ml water

D Syrup:
1. Smash palm sugar into small pieces and boil palm sugar with water until it dissolved, set aside to cool.
It is best to crush the sugar into pieces and dissolve in hot water before boiling to speed up the process in dissolving the sugar.)

A Cake dough starter:
1. Add in A ingredient stir till well blended.
2. Cover and set it aside to proof for 1hour.

B Egg batter:

1. Whisk eggs and sugar together until light and fluffy.
2. Lightly fold flour into egg batter by batches.
3. Mix melted margarine, black soy sauce and syrup together.
4. Add in fermented cake dough starter mix until well blended.5.Lastly, sift baking soda and baking powder into batter and mix well.
  6. Pour batter into greased small cake moulds.
  7. Steam in a preheated steamer at high heat for 10-15 minutes until cook.
  8. Remove cake and cool it on a wire rack.
面粉 50g
细砂糖 15g
即溶酵母 1小匙
清水 70ml
鸡蛋 3
细砂糖 100g
面粉 200g (过筛)
牛油 或菜油 90g
双倍发粉 1小匙
苏打粉 1/4小匙
椰糖 200g 清水 100ml
7 把面糊倒入抹油的小蛋糕模具里,大火蒸10-15分钟。
原谱在(B) 料中有 酱油 增添色素。


  1. Is this what they call "Ma Lai Ko"? My mum loves Ma Lai Ko.

  2. Oh Lahhh.. Yin, That roast pork belly, I can immagine how crispy it is. Love "Siew Bak"!! and the steam cake with dark soy sauce!!!! thanks for the tip!!

    1. Sylvia:
      Thanks. My son Ray helped in poking the belly rind as I told him as many holes as possible to make the rind crispy and the result of the big hump (too many holes in one spot) lol

  3. Dear Yin,

    There a web called A Singapore Uncle in Aust. with recipe how to make rice wine with step by step photo in how to do so. I will try it also for I like Drunken Chicken dish with it.


    1. Erica:
      Thanks for the info, will google for it.

  4. Heyyyyyyyyy

    Am back after a hiatus...though I've broken down my pace of blogging!

    It's the wrong time to look at these goodies...tempted to do a bit of night binge! We've a similar variant here.

    How you been and Ray and his father?

    Have a favor to ask you. We started a holiday rental here. This is the fb page. Would you pl like it for me?

    Hope your job is hectic as ever.

  5. Hi Thoma:
    Great to have you back. I know you are constantly moving :-)
    Congrats in starting new business, will definitely check out the FB page and recommend to friend.
    We all doing fine here. Thanks.

  6. Hi hi how well does this keep thinking of pre made and resteam on cny morning

    1. Hi Mae Cheah:
      sorry for the late reply, was not checking in due to busy CNY. Yes no problem to premade and can be refregirator for few days. Just reheat before eat.



Related Posts with Thumbnails