Hi everyone!

Today I’d like to share a delicious and simple recipe for making Malaysian Cake, or Mah Lai Goh (Cantonese). By the way, “Mah Lai” means Malaysian in Cantonese and “Goh” means cake. You can find this cake in almost any Chinese bakery or dim sum place, and I feel as though it’s a bit underappreciated! This steamed cake has a very light texture if steamed correctly or can be slightly dense and still taste wonderful. It has a very prominent “eggy” taste to it which is reminiscent of french toast or something like that. I made this for my grandparents because they tend to eat simple, some-what plain, not-too-sweet things so this a perfect go-to recipe! I hope you give this a try!


Malaysian Cake (Mah Lai Goh)
adapted from cakeonthebrain.blogspot.com

  • 3 large eggs
  • 3/4 cup white sugar
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil
  • 1/2 tsp baking soda
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder


  1. Spray an 9″ round pan with Pamor lightly grease with vegetable oil.
  2. Beat 3 eggs and brown sugar in a large bowl on med-high speed for 3 minutes.
  3. Meanwhile, prepare your steamer. [I used a pan with a steaming rack]. Preheat the steamer by bringing the water to a boil with the lid on.
  4. Add the milk, vanilla and oil to the egg mixture and beat for 1 minute.
  5. Sift the flour, baking soda and baking powder in a bowl. Resift the flour mixture over the prepared batter. Using a balloon whisk, gently but quickly fold in all the flour so that the batter does not deflate; yet all the flour is combined.
  6. Pour the batter into the prepared pan and place the pan on the steaming rack. Cover the pan with the lid. You can lightly cover the pan with foil if you want to prevent any moisture from forming on top of the cake, but mine turned out fine without it.
  7. Steam for 30 minutes over high heat. CHECK THE WATER LEVEL PERIODICALLY to ensure that you don’t boil away all the water. Add sufficient hot water to maintain water level just below the bottom of the pan. The pan should never be submerged, of course!
  8. Remove pan and cool the cake; slice and serve.
  9. Leftovers can be wrapped in an airtight container. Re-steam leftover slices for 3 minutes on high or microwave for 7-8 seconds before serving.



I hope you have a wonderful, blessed day! 🙂