My grandmother's cutting board is looking on in pride, instead of the usual "disgrace and shame brou

[dolari]

Ladies and gentlemen, I've called this press conference together to make an announcement:

I have cooked something. It is not burned, and it is quite tasty. Ladies and gentlemen, I give you Ma Lai Gao, or "Malaysian Cake."

4 eggs
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon almond extract (can substitute vanilla if desired)
1/2 cup evaporated milk (can substitute regular milk if desired)
4 tablespoons butter or margarine, melted

The baking powder and flour are mixed together.
They are then sifted and set aside.
Mix the evaporated milk with the melted butter first. Then add the baking soda to it. Again, set it aside.
You will need four eggs. Crack it into a mixing bowl.
Beat the eggs.
Mix in the sugar and the almond extract. Make sure that the sugar is dissolved.
You then mix in the milk/baking soda/butter mixture to the eggs/sugar. Blend thoroughly using a whisk.
You gradually mix in the flour mixture and blend.
Whisk until smooth and completely blended.
Pour the mixture into a greased cake pan. I use a pie dish about 9-inch.
Bring the water to boil.
Place the cake into the pan with boiling water.
Cover and steam for 25-30 minutes. Use a toothpick to check when the cake is done.



I'll bet it's even better if I use rice flour.

Comments

[ocfernan.livejournal.com]

mmmm. yummy :)

[audaciousd.livejournal.com]

But... but... it's not flaming electric nu-clu-lar neon wowza radioactive GREEN!

*ducks and runs*





Seriously... cool, way cool. :)

[amw.livejournal.com]

Looks yummo! Sooo to confirm - you get a cake tin and put it in a pan of boiling water? How much water? Do you need an extra-tall cake tin?

[jenndolari.livejournal.com]

TO be honest, I don't know. Those intructions came directly out of the page I got them from, but since I don't have a cake pan that fits inside a boiler, I used my rice steamer instead. (2 cups of water, steamed for 45 minutes).

Here's the recipe page with pictures:

http://chowtimes.com/2006/02/chinese_sponge_cake_1.html

[jessie-c.livejournal.com]

Uh-oh! You've taken your first steps into cooking. Look out Jenn, you'll be hooked in no time and start spending all your time and spare cash in kitchen shops and watching cooking shows. Before you know it you'll be on the hard stuff: Making Paking Duck and Beef Wellington, stirring Souffles and frying croutons and begging on street corners for just a few dollars to buy Julia Childs videos.

It's too late, my dear. You're on that slippery slope : )

[labrat78.livejournal.com]

Yummy
Wait until she starts cooking Cajun style.

lol

[jenndolari.livejournal.com]

That's the problem with my cooking. Everything comes out blackened. :D

[jenndolari.livejournal.com]

I will not rest until I'm crowned Iron Chef Texan!

[kalibex.livejournal.com]

[ghostangel.livejournal.com]

Oh man, I want to make this now :D

[taraxoxo.livejournal.com]

That was my 2nd favourite food when I was little!

[jenndolari.livejournal.com]

And now you have the recipe!