Pandan Ma Lai Ko (aka Malay Sponge Cake) 班兰马拉糕

小时候家人逛pasar malam（夜市）总是爱买些糕点回家享用，马拉糕是必买的其中一种糕点。

记得pasar malam卖的马拉糕是浅褐色的，切成一片片，口感有点像蛋糕又有点像发糕，我并不是很喜欢吃。

其实那时我并不知道它的名字，直到长大后光顾港式点心店才知道马拉糕这名字。港式的马拉糕是黄色的，做成椭圆形，卖相好多了，个人觉得也比较好吃。

看到Olivia的马拉糕，卖相很好，看上去就是很柔软的感觉，再看看食谱，很简单！马上让我有股欲望想要尝试做。

马拉糕的正面

马拉糕的反面

我两面都喜欢，你呢?

我稍微修改了食谱，一共做了24个马拉糕（15个用小蛋挞模型，9个杯子蛋糕的纸杯）。数一数我一个人就差不多吃了整10个，还真会吃呢！

马拉糕很软很幼，有着淡淡的班兰香味，口感并不是很像外面卖，不过很好吃。爸爸还特地叫妈妈买了新鲜椰丝来配着吃（难得爸爸那么有兴致自创新吃法）。

Pandan Ma Lai Ko (aka Malay Sponge Cake) 班兰马拉糕

To me this doesn't really taste like the authentic Ma Lai Ko but the texture is super fine and taste is good too. If you like steamed cake, you will like this.

I made this on Thursday night and kept some for Saturday's breakfast, they still tasted as soft.

Ingredients:
(A)

180g brown sugar (use 200g if you have a sweet tooth)

5 eggs
(B)

120g canola oil (I think can be reduced to 100g or lesser)

130g milk
1 tsp pandan paste

(C)

280g plain flour

25g corn flour
2 tsp baking powder

½ tsp baking soda

Method:

1) Whisk (A) till sugar dissolves then add in (B) and mix till smooth. Sift in (C) and mix well. Rest for 25 to 30 mins.

2) Pour batter into greased moulds and steam at high heat for 10 – 15 mins or until cooked (insert a skewer and it comes out clean).
3) Remove from moulds and cool on wire rack.

Note:
Steaming time depends on the size of Ma Lai Ko; if you use a big mould, increase the steaming time accordingly.