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Ma lai gao rice cooker9/25/2023 ![]() And all these can only be achieved with the yeasted method. An lastly, I absolutely love, love, love the soft, fluffy but at the same time springy texture. I am attracted to the meticulous fermenting process that is needed to give this sponge its unique taste. ![]() What intrigues me about this cake is that it would turn brown naturally without the use of any browning agents like brown sugar, palm sugar or dark soy sauce (yes, I chanced upon some recipes which use that). Like the non-yeasted version, this method uses baking powder as well but it also contains yeast that contributes to those lovely streaky holes you see on the cake not unlike that of a honeycomb cake. It easily takes more than 24 hours to get a soft and tasty Ma Lai Go. This method not as forgiving as its other non-yeasted counterpart as it involves fermentation and therefore, is sensitive to its surrounding temperature. What is the difference, one may ask? Well, this method is more complicated, needed a long time to make and involves many steps. ![]() I am sharing with you the yeasted version, which is also the dim sum restaurants' version. There are generally two versions of Ma Lai Go - the easier non-yeasted version and the yeasted darkish version. I am not sure why it is called Ma Lai Gou or Malay cake, but hearsay, it is because of its colour that resembles the skin of the Malays which is brownish in nature. This is not one traditional Malay kuih but a Chinese invention made popular in dim sum restaurants. It didn't originate from 马来 or Malaysia ( Ma Lai Go basically means Malay cake in Chinese). Fold in the edge of the towel before covering with lid.Don't be fooled by the name. Poke some holes in the rice (see picture below) to allow the hot air to flow through. Next, drain your presoaked rice before spreading it out evenly on the towel. In this method, start by lining a piece of damp kitchen towel in a bamboo steamer. This is the traditional method, which is also the most ideal way to make perfect sticky rice for making you fan, but it requires presoaking the rice for at least 3 hours in warm water (ideally 6 hours to overnight in cold water). The first way is cooking in a bamboo steamer. Rock sugar - can be replaced with regular sugar.Pork belly - both skin on or skin off will work.Here's how you make your own crispy fried shallot at home. Crispy fried shallot - store bought or homemade.I use a combination of long grain and short grain sticky rice to create the best texture. Sticky rice - also refers to glutinous rice or sweet rice.I used both long grain and short grain sticky rice to create the best texture.I will show you two different ways of making sticky rice.It's been tested many times and always come out perfect. In this recipe, I will show you two different ways of making perfect sticky rice at home. ![]() The key is to cook the sticky rice (glutinous rice) properly so it can maintain its QQ (bouncy/ springy/ pleasantly chewy) texture after mixing it with the rest of the ingredients. Making a good you fan at home is actually pretty easy. Here in the US, many Chinese people also serve it as Thanksgiving stuffing. In Taiwan, you fan is commonly eaten at wedding receptions or as a gift from parents to relatives and friends when their newborn baby boy turns one month old. This recipe is your best bet for successfully making your own at home! You fan (油飯) is a classic and comforting Taiwanese dish packed with umami and just really satisfying to eat. ![]()
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