Ma lai cake


Preparation info

  • Feeds


    • Difficulty


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Personally, I only go to yum cha for this feather-light sponge with its warm, treacly fragrance. Sadly, it comes right at the end of the meal, so I am forced to eat my way through steamed har gau dumplings, fluffy char sieu buns, and some lotus-wrapped sticky rice before I get to it. Every time. Serve it freshly steamed and eat with chopsticks, or give it a chic western touch with a sticky toffee sauce made of palm sugar.