马来糕食谱Ma Lai Koh, Steamed Malay Cake Kuih Recipe满满蜂窝,浓红糖味,糕点食谱,免烤食谱 Honeycomb Texture, No Bake Recipe

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♦糕点食谱Kuih Recipe: • Kuih Recipe 糕点食谱
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♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven: c.lazada.com.m...
♦数码厨房秤网购链接Digital Kitchen Scale Lazada Links: s.lazada.com.m...
一起来做从小吃到大的传统”马来糕”,也称Ma Lai Koh。这是个免烤食谱。采用了纯红糖/深棕糖和一些鲜渣班兰汁来制作，因此这马来糕有浓郁的红糖味及深层的棕糖色。食谱也并用了酵母，泡打粉和苏打粉，以蒸的方式(可用竹蒸笼，口感更加蓬松)来达成蛋糕的蓬松以及面包的嚼劲，双层口感。趁热立刻脱模，切开可以看到满满蜂窝结构，深焦糖色，浓郁红糖口味搭配淡淡班兰香和脆口杏仁片，甜而不腻，满满童年古早味道。
收藏方式：蒸好趁温立刻吃，口感最佳。室温收密封容器1天， 隔夜收普通冰箱冷藏2-3天，吃前重蒸口味更好。
Let’s make Traditional Malay Kuih eaten since young, also known as “Ma Lai Koh”, Malay Steamed Cake. This is a no bake recipe. Made with pure Gula Merah/Molasses Sugar/Dark Brown Sugar and some freshly squeezed pandan juice, thus this Ma Lai Koh has rich Gula Merah flavor and deep brown sugar color. The recipe also uses yeast, baking powder and baking soda, with steaming method (can use bamboo steam basket for even fluffier texture) to achieve fluffiness of cake and chewy texture of bread, double texture. Unmold immediately while hot, when cut open, loads of honeycomb structure visible, deep caramel color, rich brown sugar flavor with a touch of pandan and crunchy almond flakes. Moderately sweet, full of kocha childhood nostalgic taste.
Storage Method: Best eaten right after steamed and cooled completely. Store in airtight container at room temperature for 1 day, for overnight chill in normal fridge for 2-3 days, re-steam before eating for best texture.
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦Ingredients食材 =7’inch Round Cake Mould/Bamboo Steam Basket 圆蛋糕模/竹蒸笼=
210g All Purpose Flour 普通中筋面粉
2g Salt 盐
8g Instant Dry Yeast 速溶酵母
2 Large Eggs 大鸡蛋 (Grade A等级，65-69g/pc including egg shell 包括蛋壳)
196g Milk 牛奶 (Room Temperature 室温)
54g Pandan Juice 班兰汁 (18g Pandan Leaves 班兰叶 + 80g Water 水)
160g Gula Merah/Molasses Sugar/Dark Brown Sugar 红糖/深棕糖
2g Baking Powder 泡打粉
1.6g Baking Soda 苏打粉
26g Corn Oil/Vegetable Oil 玉米油/植物油
(High Heat cook till water boiling, turn to Medium Heat, steam 40minutes)
(大火煮水沸腾，转中火，蒸40分钟)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
#马来糕 #蒸蛋糕食谱 #糕点食谱 #满满蜂窝 #浓红糖味#免烤食谱
#MaLaiKoh #SteamedMalayCake #KuihRecipe #HoneycombTexture #RichGulaMerahFlavor #NoBakeRecipe

[@iwen777]

满满传统红糖味，Loads with traditional Gula Merah flavor 食谱也并用了酵母，泡打粉和苏打粉，以蒸的方式(可用竹蒸笼，口感更加蓬松)来达成蛋糕的蓬松以及面包的嚼劲，双层口感。The recipe also uses yeast, baking powder and baking soda, with steaming method (can use bamboo steam basket for even fluffier texture) to achieve fluffiness of cake and chewy texture of bread, double texture. =收藏方式：蒸好趁温立刻吃，口感最佳。室温收密封容器1天， 隔夜收普通冰箱冷藏2-3天，吃前重蒸口味更好。 =Storage Method: Best eaten right after steamed and cooled completely. Store in airtight container at room temperature for 1 day, for overnight chill in normal fridge for 2-3 days, re-steam before eating for best texture.

[@liekiawlie2966]

❤🎉🎉🎉好好吃哦,Iwen ,是否有芋頭餅食譜,比如像你们马来西亚很出名的Yam cookies 芋頭餅乾,一吃就难停下来😂,于此地印度尼西亚椰城 市,真诚谢谢你每种食譜的分享,祝合府平安健康

[@AnnieFawcett-m5h]

你好，Wendy! 不知道你是否有不烤就蒸的戚风蛋糕教学视频？如方便麻烦发给我，好吗？谢谢！❤

[@maryteh2171]

蓬松的马来糕。好吃

[@iwen777]

好吃，尝试做哦

[@devagautam2626]

Nice..I like it.I've tried doing it verry nice cake

[@amelialau5112]

O..nice ..going to bake one for this coming fellowship..thks Iwen..u R the best..just as I thinking what to share for this fellowship...PTL

[@iwen777]

Wow you are Christian too?Great, your cellgroup are so blessed. Pls send me photo after making

[@nggrace9636]

感谢老师的分享👍🙏

[@Ningsih-rx6fc]

Sisters.. Can you make the malaysian recipe for evergreen layer cake? It's very delicious. Thank you

[@朱秀莲-x4z]

谢谢分享太棒了赞

[@86moonmoon]

Hi, if to change into Pandan Mai Lai Gou, can i just change the brown sugar to normal white sugar? Pls advice. Thank you 🙏🏻

[@shaomeiliang6673]

喜欢你的视频

[@cclam4865]

Hello! The state I live in doesn’t sell fresh pandan leaves. I tried to use dried before and it doesn’t work. May I know if I can use pandan extract for this recipe? If yes, do you know how much I should add?

[@iwen777]

Just tiny bit will do about a pinch, coz just for very light flavoring only, main flavor came from Dark Brown Sugar, pls send me photo after making

[@cclam4865]

Will try to make it one day, thank you so much! You are an amazing teacher!

[@bucklan]

謝謝老师的分享，如果没有中筋面粉可以放什么面粉❤

[@iwen777]

最好用普通中筋面粉哦，口感较像马来糕。 低筋面粉口感较细腻像蛋糕哦

[@bucklan]

@@iwen777 谢谢感恩

[@soonkiattan5534]

如要用gula melaka 可以嗎？ 要多少克梛糖？🙏🙏🙏

[@jaslinnah9574]

Hi Wendy, can I use Molasses syrup instead of Molasses sugar?

[@lusiana-qs6xd]

很好

[@iwen777]

谢谢你，尝试做哦

[@lusiana-qs6xd]

@@iwen777 ❤

[@reginangkarhwa8140]

请问可以用椰糖代替红糖吗？

[@leoinheaven3093]

🙋🏻我來了😅，👍🏻😍

[@iwen777]

哈哈，谢谢你来哦，希望你尝试做哦

[@AnnieFawcett-m5h]

见到我口水都流了😂

[@devagautam2626]

Verry good reseppi

[@wendylee36]

小时候的味道

[@iwen777]

哈哈，是的，尝试做哦

[@alanlee5355]

Traditional ma lai koh

[@iwen777]

Yup traditional flavor too, rich gula merah flavor

[@ccchang1038]

我没有红糖可以用gula melaka吗？要多少克呢？谢谢。

[@iwen777]

可以，不过要煮融化了哦。可以尝试用一样分量看

[@anniecheng172]

👍👍👍

[@iwen777]

谢谢你，尝试做哦

[@PhuongLe-dl1xo]

❤❤❤

[@PhuongLe-dl1xo]

Ngon quá bạn 👍

[@tangpat1807]

👍🏾👍🏾👍🏾

[@iwen777]

Thanks alot, try it too

[@Muimui0301]

li ke

[@iwen777]

Thanks alot hope you can trh