For some reason, this old school Chinese bakery goodie is called “Malay cake”, even though it has nothing to do with Malaysia. The light cake was always my favorite dessert after dim sum (Chinese small plates eaten at lunch time). Unfortunately, traditional style Malay cake is disappearing from menus, and I can’t find them at bakeries either. So I decided to make my own. It turns out that this cake requires only a few basic ingredients.
Malay cake is a steamed cake, not a baked cake. I used a 9″ steamer basket, lined with parchment paper.
- 1 ¼ cups dark brown sugar
- 5 eggs
- 120 ml corn oil
- 130 ml milk
- 2 ¼ cups all-purpose flour
- 1 Tbsp cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla
- In a large mixing bowl, whisk together eggs and sugar until the sugar is well dissolved and the mixture is bubbly.
- Whisk in oil and milk until well combined.
- In a separate bowl, sift together flour, baking powder, baking soda, cornstarch, and salt.
- Add the flour mixture to the egg mixture. Mix well.
- Add vanilla. Mix until bubbly.
- Cover mixing bowl with plastic wrap and let sit for at least 1 hour, or refrigerate overnight.
- Pour mixer into parchment lined steaming tray.
- Bring water in steamer to a boil.
- Place steaming tray in the steamer and steam until cake is done and toothpick inserted in center comes out clean, about 35 minutes.
I added some chopped walnuts on top, just to make it look a little prettier.
Slice and enjoy! This cake is best devoured while fresh and warm!