Ma Lai Koh(easy version)

Been trying many different recipes for Ma Lai Koh, some is using yeast, some using dark soy sauce and many more. The last I'm prefer the recipes from Corner Cafe. Is easy and the taste good.

Adapted from : Cornercafe

150 gm plain flour
40 gm (4 tablespoons) custard powder

4 eggs
220 gm caster sugar (I'm used 150 gm)
1/3 teaspoon vanilla extract

40 ml (2 tablespoons) evaporated milk
20 ml (1 tablespoon) treacle (molasses), or honey
1 1/3 teaspoons baking powder
1/3 teaspoon bicarbonate of soda (baking soda)

100 ml canola oil

Tip from corner cafe: To approximately measure 1/3 teaspoon, the best way is to first measure 1/4 teaspoon, then add another 1/8 teaspoon ( half of 1/4 teaspoon) to it.

Method:

1. Line the base of a deep 18 cm steaming pan with holes (or 20 cm bamboo steamer) with a double layer of muslin. Grease and line the sides with baking paper. Sift plain flour and custard powder twice and set aside.
2. Whisk eggs for 1 minute, then gradually add sugar and beat until pale and fluffy, and the mixture leaves a trail of ribbon when you lift the beater. Total beating time can be 6 to 10 minutes depending on the power of your beater. (make sure the egg mixture is pale and fluffy)
3. Sift the flour mixture in a few batches onto the egg mixture and fold in after sifting in each batch. Mix in vanilla. Cover the bowl with cling film and set aside for 1 hour.
4. After the batter has rested for 1 hour, start boiling water in a steamer. Stir treacle into evaporated milk and mix well. Sift baking powder and soda then add to the milk mixture, mix evenly making sure there are no lumps of the raising agents. Pour the mixture into the batter with the oil. Fold in properly until evenly mixed.
5. Pour batter into prepared pan and steam over high heat for 45 to 50 minutes, or until cooked. Remember to replenish steamer with hot water whenever it starts to dry up.
6. Serve hot or warm.