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. Since steamed cake are gentle on the stomach and don’t cause heatiness, I’ve experimented with various flavors. In the past, I’ve made pandan and brown sugar versions. This time, I chose to incorporate the natural golden hue of pumpkin, which brings a delightful fragrance to the cake. The pumpkin’s golden color makes the cakes even more tempting, and using pumpkin-shaped silicone molds adds a charming touch.
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The key to success often lies in the small details of preparation. I always try to share my tips and walk through the steps clearly to help those interested avoid unnecessary mistakes. For example, letting the cake sit for a while before lifting the lid is crucial. One time, I got impatient and peeked under the lid, which caused the cake to deflate right in front of me! So, that golden 5-minute rest period after steaming is a lesson learned from my mistakes—don’t skip it!
Pumpkin
Different varieties and ripeness levels of pumpkins can affect the color and aroma of the cake. Pumpkin not only adds a natural sweetness but also gives a healthy touch to this treat, ensuring everyone in the family can enjoy it with peace of mind.
Molds
This time, I used silicone molds in the shape of pumpkins. I’ve tried various types of molds before and found that paper cups are not ideal for steaming cakes, as the steam can cause them to deform, affecting the cake’s appearance. Aluminum cups are sturdy but difficult to demold the cakes. In the end, I opted for silicone molds. They have the softness of paper cups, non-stick and reusable.
Fermentation
While Ma Lai Go/Malay Cake usually only requires one fermentation, I decided to experiment with a double fermentation method, like that used for white sugar sponge cakes. Kuih fermented once has a denser texture, while double fermentation makes it more bouncy with larger airhole. Whether you choose one or two fermentations depends on your texture preference.
Yeast
If you’re not fond of waiting or the yeast flavor, you can skip the yeast and use baking powder instead. Just double the baking powder amount and proceed directly to steaming. Without the yeast, the final product will be more like a steamed cake. However, for me, the distinctive feature of Ma Lai Go/Malay Cake lies in the unique flavor brought by yeast fermentation.
This golden pumkin steamed cupcakes is soft and slightly chewy. Its fluffy texture comes from the double fermentation method. As mentioned, you can choose the method to suit your preference. As long as you approach it with love and enthusiasm, whether for yourself, your family, or friends, this cake will be a satisfying treat.
Pumpkin Malay Cupcakes / Ma Lai Go
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INGREDIENTS
- 100 g Pumpkin Flesh
- 2 Eggs 62g with shell
- 25 g Corn Oil
- 50 g Thick Coconut Milk
- 50 g Water
- 50 g Sugar
- 0.25 tsp Salt
- 110 g All-purpose Flour
- 2 g Instant Yeast
- 2 g Baking Powder
INSTRUCTIONS
- Peel and cut the pumpkin into small pieces. Steam over medium heat for 10 minutes or until soft.
- Mash the steamed pumpkin into a paste and let it cool.
- In a large bowl, mix the eggs, corn oil, thick coconut milk, water, sugar, and salt until well combined.
- Mix the instant yeast with the all-purpose flour before adding it to the liquid ingredients. Stir until smooth.
- Strain the batter to ensure there are no lumps.
- Add the pumpkin paste and mix until well combined.
- Cover and let it ferment for about 1 hour and 30 minutes, or until doubled in size.
- Sift the baking powder into the fermented batter and mix well.
- 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.
- 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.
- Let them cool before removing from the molds. Enjoy!
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