Monday, May 11, 2009

Honey Comb Steamed Cake

This Honey Comb Steamed Cake is aka Honey Comb Mah Lai Ko which has a spongy top and a chewy springy bottom , texture like the chinese cake called ‘Mak Tong Ko’. Has a slight fragrance of honey and egg. It took 14 hours before we can get to eat the cake..haha the fermentation period took 14 hours and the steaming took 45 minutes. After all the hours of waiting, it was worth it. It tasted good and I love the texture of the cake.

So if you want to try this recipe out, you have some time planning to do. Start the first fermenting ( 4 hours ) at 7pm and 2nd fermenting (10 hours ) at 11pm and you can have the cake mixture ready for steaming at 9am in the morning or you can start earlier if you want to have the cake ready for breakfast. Two thumbs up for this wonderful recipe. I adapted this recipe from one of the chinese magazine.

I love the bottom texture of this steamed cake :))
like a comb in look but taste like a bomb in the mouth!

Honey Comb Steamed Cake - (adapted from a chinese magazine)

Ingredients for Mah Lai Ko
150 gm low protein flour
150 ml water
¼ tsp instant yeast

(Mix the above Mah Lai Ko ingredients together in a mixing bowl and let it ferment for 4-6 hrs )

Ingredients A
200 gm castor sugar
1 tbsp honey
¼ tsp salt

( Mix ingredient A to the above fermented mixture in a mixer till the sugar has dissolved)

Ingredients B
7 eggs
60 gm low protein flour
50 ml corn oil

( add ingredient B to the above fermented mixture till well blended and let it ferment for another 10 hrs )

Ingredients C
¼ tsp baking powder
¼ tsp bicarbonate of soda
2 tbsp water
1/8 tsp alkaline water – (add last )
( After the 10 hours of fermentation , add in ingredient C . Add the alkaline water last )

Steam :

Line a 8" pan with greaseproof paper. Pour in the fermented cake mixture. And steam in boiling water for 40 -45 mins. Insert a skewer and if it comes out cleam, then the cake is cooked .

Enjoy and have a nice day!



  1. Dear Elin!
    That is impressive!
    Takes even longer than making bread!
    Careful with the calories!LOL

  2. Looks good, a little heave for me but is a nice cake. well done :) xx

  3. humm, teresting cake, the bottom looks like crumpets, very intriguing I'm up for trying it :)

  4. Make sure that you use a water filter like the one from, or else your cake will have a weird consistency.

  5. I must be the moist Mai Lai Koh, right?

  6. interesting !! I will try out your recipe later,Thanks!

  7. I like the honeycomb structure. Impressive cake. I am sure it would have a great flavour. My grandmother used to make a traditional recipe that would have a similar honey comb structure but it was deep fried. Sadly this recipe is lost. This give me some hope of trying to recreate it.

  8. This cake is great! I love the texture and would love to try this but I don't know if I'd have the patience to wait so long! 8-) At least I'll have the recipe . . .

  9. @ shizuokagourmet : Robert, thanks for your concern :) The cake was shared among my piggies and the nieces and nephews. I took a *small* slice to taste whether it was that good :)

    @ Ricardo : Thanks :)

    @ Christelle: do try it. Very challenging!

    @ Little Inbox: Not sure whether it is the moist type of mah lai ko..haha but it was good. Enjoy your hols ya. Looking forward to your sharing.

    @ My Asian Kitchen : Hope you will try it out :)

    @ Bergamot : Thanks for dropping by and congrats on making it to Top9 today :)

    @ Tangled Noodle : Ferment the cake mixture in the nite while you sleeping. The next morning it will be ready for steaming. Hope you will try it out :)

    @ Lynnylu : Hi, thanks for dropping me a line :)


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