Cantonese Ma Lai Cake

A Soft, Fluffy Hong Kong–Style Steamed Cake You Can Make Without an Oven

Ma Lai Cake is a classic Cantonese steamed cake that holds a special place in Hong Kong dessert culture. Light, fluffy, and gently sweet, it is known for its cloud-like texture and subtle dairy aroma. Unlike baked sponge cakes, Ma Lai Cake is traditionally steamed, making it an accessible and reliable recipe for home kitchens without an oven.

This version uses cane sugar to achieve a balanced sweetness and a clean finish, allowing the natural milkiness and custard notes to shine through. With simple ingredients and a short steaming time, this recipe delivers consistent, comforting results.

🎥 Watch the full step-by-step video here:
https://youtube.com/shorts/XMztNYTB7xY

What Is Cantonese Ma Lai Cake

Cantonese Ma Lai Cake (馬拉盞) is a steamed sponge cake characterized by:

• A soft, fluffy crumb

• Gentle spring-back when pressed

• A light, milky and custard-like flavour

• A smooth, moist interior without dryness

Because it is steamed rather than baked, the cake retains moisture exceptionally well and remains tender even after cooling.

Why Steaming Works So Well

Steaming allows the batter to set quickly at high heat while retaining moisture. This results in:

• Even expansion and a fine crumb

• A soft, airy texture without cracking

• A clean surface that releases easily from the mould

For Ma Lai Cake, high heat and proper mould preparation are essential to achieving the correct rise and structure.

Ingredients

• Eggs

• Cane sugar

• Milk powder

• Custard powder

• Milk

• Low-gluten flour

• Baking powder

• Corn oil

Each ingredient plays a specific role in delivering Ma Lai Cake’s signature softness and aroma.

Step-by-Step Instructions

1. Mix the base

Whisk eggs with cane sugar, milk powder, and custard powder until fully combined. This forms the flavour base of the cake.

2. Adjust moisture

Add milk and mix until the batter becomes smooth and fluid, ensuring a moist final texture.

3. Incorporate dry ingredients

Sift in the low-gluten flour and baking powder. Fold gently until no dry pockets remain. Avoid overmixing to keep the cake light.

4. Add oil

Stir in corn oil until the batter is glossy and smooth. This step enhances softness and prevents dryness.

5. Prepare the mould

Grease the mould thoroughly, including all grooves, to ensure clean release after steaming.

6. Fill and steam

Fill the mould about 80 percent full. Steam over vigorously boiling water for approximately 8 minutes. High heat is critical for proper rise.

7. Serve

Remove from the steamer and enjoy immediately. The cake should be soft, fluffy, and lightly springy to the touch.

Key Tips for a Fluffy Ma Lai Cake

• Steam only after the water is fully boiling

• Do not overmix once flour is added

• Grease the mould thoroughly

• Use high heat throughout steaming

Flavour and Texture Profile

This Cantonese Ma Lai Cake offers:

• A gentle, balanced sweetness from cane sugar

• A rich yet clean milky aroma

• A soft, fluffy crumb with light elasticity

• A comforting, nostalgic flavour that pairs well with tea

It is ideal for breakfast, afternoon tea, or as a simple homemade dessert.

Frequently Asked Questions

Do I need an oven to make Ma Lai Cake?
No. This recipe is fully steamed and requires no oven.

Why didn’t my cake rise properly?
Common reasons include insufficient steam, overmixing the batter, or overfilling the mould.

Can Ma Lai Cake be made ahead of time?
It is best enjoyed fresh, but can be gently reheated by steaming to restore softness.

Final Thoughts

Cantonese Ma Lai Cake is a timeless dessert that proves simplicity can be deeply satisfying. With basic ingredients and a short steaming time, you can recreate a soft, fluffy Hong Kong classic at home—no oven required.

🎥 Watch the full recipe video again here:
https://youtube.com/shorts/XMztNYTB7xY