Pumpkin Malay Cupcakes / Ma Lai Go
I'd like to share a pumkin steamed cupcakes (Ma Lai Go) recipe that blends the method of making traditional Chinese white sugar sponge cake. This combination results in a fluffier texture.
- Prep time
- 2 hr
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 100 g Pumpkin Flesh
- 100 g Pumpkin Flesh
- 2 Eggs (62g with shell)
- 2 Eggs (62g with shell)
- 25 g Corn Oil
- 25 g Corn Oil
- 50 g Thick Coconut Milk
- 50 g Thick Coconut Milk
- 50 g Water
- 50 g Water
- 50 g Sugar
- 50 g Sugar
- 0 .25 tsp Salt
- 0.25 tsp Salt
- 110 g All-purpose Flour
- 110 g All-purpose Flour
- 2 g Instant Yeast
- 2 g Instant Yeast
- 2 g Baking Powder
- 2 g Baking Powder
Instructions
- 1
Peel and cut the pumpkin into small pieces. Steam over medium heat for 10 minutes or until soft.
- 2
Mash the steamed pumpkin into a paste and let it cool.
- 3
In a large bowl, mix the eggs, corn oil, thick coconut milk, water, sugar, and salt until well combined.
- 4
Mix the instant yeast with the all-purpose flour before adding it to the liquid ingredients. Stir until smooth.
- 5
Strain the batter to ensure there are no lumps.
- 6
Add the pumpkin paste and mix until well combined.
- 7
Cover and let it ferment for about 1 hour and 30 minutes, or until doubled in size.
- 8
Sift the baking powder into the fermented batter and mix well.
- 9
Pour the batter into the molds, filling them about 80% full. Let them rise until they are almost full (it takes about 20 minutes). You can cover them with a lid or place them in the oven to prevent the surface from drying out.
- 10
Steam over high heat for 10 minutes. After turning off the heat, leave them in the steamer for another 5 minutes before opening the lid.
- 11
Let them cool before removing from the molds. Enjoy!