Name: Ma Lai Go (Chinese Steamed Sponge Cake)
Cuisine: 中華
Ingredients: 120g cake flour; 60g bread flour; 260g sugar; 1g baking soda; 10g baking powder; 115g milk; 120g vegetable oil; 4 eggs; 2.5g wood ear mushroom powder (1 packet) *Double amount used in the video; Walnuts to taste (for topping)

About "Ma Lai Go (Chinese Steamed Sponge Cake)"

Hong Kong cuisine chef Jin Wanfu introduces "Ma Lai Go" (Chinese steamed sponge cake), a no-knife recipe that simply requires mixing and steaming. The original twist is adding wood ear mushroom powder—highly beneficial for gut health—as a secret ingredient to the basic batter of cake flour, bread flour, eggs, sugar, milk, and vegetable oil. Pour the batter up to 70% in cupcake molds and steam on high heat for 15 to 30 minutes to get fluffy, golden steamed cakes. Since baking powder starts reacting as soon as it touches the air, the key to a successful rise is placing the batter into the steamer immediately after mixing.

Video Timestamps

Tips for Making "Ma Lai Go (Chinese Steamed Sponge Cake)"

Prep
- Preheat the steamer thoroughly until steam rises. It is crucial to have it ready so you can steam the batter immediately after pouring it into the molds.
Prep
- Placing a damp cloth under the mixing bowl stabilizes it, making it easier to mix.
Batter Prep
- Baking powder starts reacting as soon as it is exposed to air, so work quickly. If you are not used to this, mix the eggs, sugar, milk, and oil first, then add the dry ingredients at the very end, pour into molds, and steam immediately to prevent failure.
Batter Prep
- Overmixing the batter develops gluten and makes the cake dense, so stop mixing as soon as the lumps disappear. Add the beaten eggs in 2 to 3 separate batches.
Filling Molds
- Fill the molds only up to 70% capacity to allow room for rising. Topping with walnuts to taste adds a nice visual touch and texture.
Heat Control
- Steam on high heat all at once. The standard steaming time is about 15 minutes for small cupcake molds (6cm diameter) and about 30 minutes for larger aluminum molds. Adjust based on steamer size and heat intensity.
Testing Doneness
- Insert a bamboo skewer; if it comes out clean without any wet batter, it is fully cooked.
Secret Ingredient
- Wood ear mushroom powder is virtually tasteless and odorless, so it won't affect the flavor. In this video, double the recipe amount (equivalent to 5g) is used.

Ingredients for "Ma Lai Go (Chinese Steamed Sponge Cake)"

10 items

* Tap ingredient names to find on Amazon

120gcake flour
60gbread flour
260gsugar
1gbaking soda
10gbaking powder
115gmilk
120gvegetable oil
4eggs
2.5gwood ear mushroom powder (1 packet) *Double amount used in the video
Walnutsto taste (for topping)

How to Make "Ma Lai Go (Chinese Steamed Sponge Cake)"

1
Fill a steamer with water and bring it to a boil until steam rises generously.
2
Place a damp cloth under a bowl to stabilize it, then add 120g cake flour, 60g bread flour, 1g baking soda, 10g baking powder, and 260g sugar.
3
Add 115g milk and 120g vegetable oil to the bowl, and mix quickly.
4
Beat 4 eggs and add them to the bowl in 2 to 3 batches, mixing gently. Be careful not to overmix to avoid developing gluten.
5
Add 2.5g wood ear mushroom powder and mix quickly and evenly until there are no lumps.
6
Pour the batter into cupcake molds (6cm diameter, 5cm height, 130ml capacity) up to 70% full.
7
Top the surface of the batter with walnuts to taste.
8
Arrange the molds in the preheated steamer, cover with a lid, and steam on high heat. Steam for about 15 minutes for small cupcake molds, and about 30 minutes for larger aluminum molds.
9
Insert a bamboo skewer; if it comes out clean, it is done. Remove from the molds and serve.

Detailed Commentary on "Ma Lai Go (Chinese Steamed Sponge Cake)"

* Content organized by topics from the video.

No Hassle! Deciding on Ma Lai Go

Chef Jin Wanfu appears alongside the husband-and-wife owners of the Hong Kong restaurant "Honoya". The owner asks him for an easy recipe that requires no stir-frying, no cutting, and minimal prep. It is also revealed that viewers have been requesting dessert recipes. While classic Chinese desserts include mango pudding, almond tofu, and tapioca, recent comments have shown a strong demand for "Ma Lai Go" (Chinese steamed sponge cake). Hearing this, Chef Jin enthusiastically declares, "Ma Lai Go it is!" When his female assistant giggles and says, "Oh, it's just steamed bread," Chef Jin bursts into laughter with her. In a warm and friendly atmosphere, the cooking of Chef Jin's original Ma Lai Go begins.

Basic Ingredients & Chef Jin's Playful Side

To start cooking, the basic ingredients for Ma Lai Go are introduced: milk, sugar, bread flour, cake flour, walnuts, baking soda, baking powder, vegetable oil, and eggs. While introducing the ingredients, Chef Jin mispronounces cake flour ("hakurikiko") as "hakuriku," drawing laughter from everyone. He also reads the Chinese characters for walnuts ("hat-tou") straight from the packaging and playfully excuses himself, saying, "Sometimes I forget my Japanese!" He even refers to baking soda as "magic powder," showcasing his humorous personality. By gathering these common ingredients, anyone can easily make authentic Chinese steamed sponge cake at home.

Special Wood Ear Powder Supporting Recovery

The highlight of this recipe is the addition of "wood ear mushroom powder" as Chef Jin's original secret ingredient. He uses "Kikurage Komachi" powder produced by Mr. Nakama in Okinawa, whose farm was affected by Typhoon No. 6—an ingredient Chef Jin's YouTube team actively supports. This wood ear mushroom is highly nutritious; analysis shows it contains 4.4 times more soluble dietary fiber and 12.3 times more vitamin D than standard wood ear mushrooms, making it excellent for gut health, beauty, and dieting. Since it is virtually odorless and tasteless, it adds nutrition without altering the flavor. Chef Jin highly recommends it, saying, "It's great for beauty and goes perfectly with Ma Lai Go!"

No Pots Needed! Quick Batter Mixing

For the batter, Chef Jin emphasizes simplicity: "No pots or pans today, just mixing!" In a bowl, combine 120g cake flour, 60g bread flour, 1g baking soda, 10g baking powder, and 260g sugar, then add 115g milk and 120g vegetable oil. Placing a damp cloth under the bowl keeps it stable. Since baking powder reacts with air, working quickly is key. Be careful not to overmix, as this develops gluten and makes the cake dense. Next, add 4 beaten eggs in 2 to 3 batches, mixing gently by hand. Finally, add 2.5g of wood ear mushroom powder (double the amount is used in the video) and mix quickly until smooth and free of lumps.

Pouring Batter & Topping with Walnuts

Next, pour the prepared batter into the molds. Using cupcake molds (6cm diameter, 5cm height), fill them up to 70% capacity to allow room for rising. Since a double batch of batter was made in the video, they also filled a larger aluminum mold. To finish, top the batter with walnuts to taste. The walnuts add a beautiful visual touch and a pleasant crunch once steamed. Chef Jin smiles and says, "Making desserts once in a while is so much fun," filling the kitchen with a warm atmosphere. A key tip is to have the steamer fully preheated and ready so you can steam the cakes immediately after filling the molds.

Pro Technique: Steaming on High Heat

Arrange the filled molds in the preheated, steaming pot. Cover with a lid and steam on high heat all at once. The steaming time is about 15 minutes for small cupcake molds and about 30 minutes for larger aluminum molds, though this can be adjusted based on the steamer's heat and mold size. While steaming, Chef Jin confidently watches the timer, saying, "It's going to be a huge success!" When the lid is finally opened, fluffy, golden Ma Lai Go emerges amidst a cloud of white steam. The spectacular result draws cheers of "Ooh!" and "Wow!" from everyone. Inserting a bamboo skewer that comes out clean indicates they are perfectly cooked through.

Fluffy Texture & Nostalgic Childhood Memories

Everyone tastes the freshly steamed Ma Lai Go together. Taking a bite, the female assistant praises it highly, saying, "Delicious! So fluffy!" The wood ear mushroom powder is completely tasteless, allowing the natural, gentle sweetness and airy texture of the Ma Lai Go to shine. The fragrant toasted walnuts also provide a wonderful accent. Chef Jin shares a nostalgic childhood memory: "When I was a kid, I used to eat Ma Lai Go while drinking Pu-erh tea. This taste really brings back memories." He wraps up the video with his signature high-energy smile, calling out to the camera, "Another huge success! It's so easy, please try making it at home!"

No Fuss! Chef Jin Wanfu's Original Ma Lai Go (Chinese Steamed Cake) | Fortune-Bringing Recipes Part 51