Description:
Egg: - 4 B size eggs (or 3 A size eggs) for bigger size
180 g Self rising cake flour
160g - 180g brown sugar (Gula Merah)
(150g sugar is minimum, if not the yeast will not react to eat)
4g fresh yeast (new pack with long expiry dates)
1/4 tspn salt (add in separe Place from yeast)
160mL evaporated milk/water (warm it up to 35 - 40C.
2 tbspn of pandan leaves extract
50g melted butter
1/2 tspn Baking Soda
Steam for 35 mins.
Highlights:
- Do not use high quantity of yeast; too high quantity will cause ma lai gao become sour
- Use fresh yeast that have more than 6 months before expiry date
- Using fresh yeast and place the pot near warm places, the mixture should begin to rise after 30mins; by 1 hour the mixture has significant rise. So don't let the mixture more than 1.5 hours, it will become sour