Steamed Pumpkin Sponge Cake/ Ma Lai Gou

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Soft, fluffy, and gently sweet with the natural richness of pumpkin, this Pumpkin Ma Lai Gou is a comforting treat that feels both nostalgic and homely. The vibrant golden hue comes purely from the pumpkin, giving the cake a beautiful, natural colour without any artificial additions.


Steamed to perfection, the texture is light yet slightly bouncy, with a moist crumb that makes every bite satisfying. This version is prepared in a lined 6-inch baking tin, giving it a neat, tall shape that is easy to slice and serve—perfect for sharing with family over tea or as a simple homemade dessert.

What I love most about this cake is how the pumpkin not only adds flavour but also keeps the cake wonderfully soft even after cooling. It’s one of those recipes that feels simple, but the result is incredibly rewarding.

Full written steps, tips and exact measurements are below. Keep scrolling!!




INGREDIETNS

250g steamed pumpkin flesh

100ml water

150g plain flour

100g tapioca flour

60g sugar

1 tsp yeast

20g cooking oil

¼ tsp baking powder

Some pumpkin seeds

 

METHOD

1. Line a 6-inch round baking tin with baking paper, ensuring the sides are covered.

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

3. 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.

4. Stir the pumpkin batter to release the air. Add in the baking powder and vegetable oil, stir it well and pour in the batter in a 6” baking pan lined with baking paper. Slightly tapped the pan to get rid of the excess air bubbles. Sprinkle some pumpkin seeds on top. Let it ferment for another 20 minutes. Place in a bamboo steamer.

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

5. Remove the pumpkin Ma Lai Gou from the wok. Peel away the baking paper while hot and allow the cake to cool further before slicing.


Tips for making  soft, fluffy, slightly bouncy pumpkin ma lai gou:

1. Make sure the batter is well strained. Any lumps will afftect the final texture.

2. The water in the steamer should already be boiling before you place the batter in. this helps the cake rise properly.

3. Make sure both the base and sides of the pan are lined with baking paper so the cake can rise evenly and release easily.

4. Unmould and remove the baking paper while hot, prevent bottom from soggy due to steam.


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