Pumpkin Ma Lai Gou （南瓜马来糕）

Ma Lai Gou is a Cantonese dessert. It sounds very fancy, but the method is very simple. If you master the skills, you can make it successfully in one go.

Last time, I shared the method of making brown sugar Ma Lai Gou, which is quite overwhelming. This pumpkin Ma Lai Gou is also relatively simple to make. There is no need to knead the dough throughout the process. It only requires a few steps of mixing and steaming.

This pumpkin Ma Lai Gou is fragrant, soft, chewy, and nutritious, and it is so delicious that you can’t stop eating it. What distinguishes Pumpkin Ma Lai Gou (MLG) from traditional Fat Gou or Huat Kueh (发糕)then?

This pumpkin MLG is like pumpkin steamed cake(发糕), except that part of the flour is replaced with tapioca starch. Add tapioca starch to the ingredients will make the cake more elastic and chewier. The texture of the pumpkin MLG is as soft as a sponge and chewier than that of the traditional Fat Gou.

I am using a 28cm x 20cm x 5cm rectangular gratin dish. You can use an 8” square or round pan as well. I fermented the batter in an oven with a glass of hot water beside the dough. The steam and heat from the hot water will create a warm and steamy environment for the batter.

I normally made in a day ahead and just keep it on the table. The cake doesn't steam back the next day and still tastes soft. You can make more of this dessert one day ahead and serve it as breakfast.

INGREDIENTS

300g pumpkin puree

350g water

100g sugar

1 tsp yeast

250g all-purpose flour

150g tapioca starch

½ tsp baking powder

1 tbsp vegetable oil

METHOD

1.Combine the pumpkin puree, water, and sugar in a bowl. Mix it until all is well combined. Sift through with a strainer.

2. Add in the yeast, whisk until well combined. Add in the flour and tapioca starch, whisk until all well incorporated. Sift the batter to prevent flour lumps. Cover it up. Let it ferment for 2 hours in an oven or until it doubles in size.

3. Add in the baking powder and vegetable oil, stir it well and pour the batter in a greased steaming dish. Slightly tapped the pan to get rid of the excess bubbles. Let it ferment for another 20 minutes.

4. Fill a wok with water and place over high heat. When the water is boiling, place the batter into the wok and steam for 30 minutes at high heat.

5. Remove the pumpkin Ma Lai Gou from the wok. Wait until the cake slightly cools, use a spatula to loosen the cake then remove it from the steaming pan and cut into small pieces and serve.

Comments

Ondeh-Ondeh in 3 flavour （椰丝球）

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh...

Pandan Coconut Moss Jelly Mooncake

Half a year has flown by in the blink of an eye, and it's almost Mid-Autumn Festival. It is fall in October this year. I've tried quite a few of jelly mooncakes last year. So, this year I am going to share some of jelly mooncakes that I love. Making jelly mooncakes isn't difficult, and I'm always eagerly anticipating the finished product, because there are always so many surprises when I cut into it. I got the inspiration from an Indonesian dessert “lumut” pudding. Puding Lumut or “moss pudding is a type of jelly or jelly pudding originating from Indonesia, make with a mixture of agar-agar powder, eggs, coconut milk and sugar which is cooked until it forms a moss like mass. Today I am going to transform it into a mooncake. Other than the beautiful moss from cooking and stirring the mixture. The white layer part that looks like shredded coconut which is actually made from the mixture of agar powder, fresh coconut water and coconut milk. Grate it after it is set...

Braised Pork Belly Char Siu on Stove

Grilling char Siu is time-consuming? Yes, indeed!! The marinating and cooking steps involved in grilling char Siu might take a lot of time. In order to allow the flavors to seep into the meat, the traditional process involves marinating the pork for a few hours, often overnight. Additionally, grilling might take some time, particularly if you want that distinctive char. And also create a crispy surface and smoky flavor. You might say can make char siu, or Chinese BBQ pork with oven baking, or air frying. Oven baking produces an excellent crust and a balance of juiciness. Air fryer is the quickest way to produce a crispy outside and a soft within, although it might not cook as uniformly as oven baking. Today I am sharing a super easy stove top version. You even get a lovely sauce to go with it, and the results are just incredible. It lacks charred or roasted flavor of charcoal because it is cooked entirely on the hob. Trust me, this method is definitely ...

jessiefoodinthekitchen

Search This Blog