Ma Lai Gao (马来糕）, is a soft and fluffy steamed brow nsugar sponge cake commonly enjoyed as a dim sum classic. It has a lovely caramel-like fragrance from brown sugar, a moist and tender crumb, and a light springy texture that makes it so satisfying to eat.

What I love about this recipe is that it does not require an oven. All you need is a steamer, a simple batter and a little patience. The end result is a comforting no-oven cake that goes perfectly with kopi (coffee) or tea.

This version is kept approachable for home bakers, while still giving you a soft, fluffy and fragrant Ma Lai Gao.

Why You Will Like This Ma Lai Gao

  • It is soft, fluffy and moist
  • Fragrant with brown sugar
  • Simple and beginner-friendly, you don’t even need an oven!
  • Perfect for breakfast, tea time or dim sum-style sharing

It is also a great recipe if you enjoy Asian steamed cakes but want something elss dense and more sponge-like. Compared to Western butter cake, Ma Lai Gao is lighter, more moist, and slightly springier. It also has a warm brown sugar aroma, which gives it a comforting caramel-like flavour.

Why is Custard Powder Used?

Custard powder is commonly used in some Ma Lai Gao recipes, such as mine, ebcause it helps to add:

  • A warmer yellow colour
  • A mild custard-like fragrance
  • A slightly softer and more tender crumb

However, custard powder is not absolutely necessary. If you do not have it, you can still make a delicious Ma Lai Gao by replacing it with plain flour and/or cornflour. Even tapioca flour might work. The cake might be slightly less yellow and less custardy in flavour, but it will still be soft, fluffy and enjoyable.

For this recipe, I recommend custard powder if you’ve it, if not, use the substitute provided below in the recipe card.

Tips for the Best Ma Lai Gao

  • Use dark brown sugar for better flavour and colour, as it gives a deeper caramel-like fragrance
  • Do not mix eggs into the hot sugar syrup directly or it will partially cook the eggs and affect the texture of the cake
  • Sift the dry ingredients, and if possible, the final cake batter to remove lumps and a finer crumb

Without further ado, the recipe!

Video Coming Soon!

Ma Lai Gao 马来糕 Recipe (Chinese Steamed Brown Sugar Cake)
by Javier Tan Jun-01-2026

Soft, fluffy Ma Lai Gao recipe, a Chinese steamed brown sugar cake with a moist, tender crumb. No oven needed and perfect with kopi and tea.

Ingredients

  • 1/3 Cup + 1 Tbsp or 100ml Hot Water
  • 1/2 Cup or 100g Dark Brown Sugar
  • 2 Large Eggs, approx 60g
  • 3 Tbsp + 1 Tsp or 50g Evaporated Milk
  • 2 Tbsp + 2 Tsp or 40g Neutral-Tasting Oil (e.g. Canola, Sunflower)
  • 1 Tsp or 5ml Vanilla Essence
  • 1 Cup or 120g All-Purpose / Plain Flour
  • Approx 2 Tbsp or 20g Custard Powder
    (Note: You can substitute with 10g cornflour/tapioca flour + 10g plain flour or 20g plain flour)
  • 1 Tsp or 4g Baking Powder
  • 1/4 Tsp or 1.5g Baking Soda

Instructions

  1. In a bowl, mix dark brown sugar with hot water until fully dissolved. Leave the bowl to cool till warm.
  2. Then, mix in the two eggs until combined.
  3. Next, whisk in the evaporated milk, oil and vanilla essence until smooth.
  4. Sift in the plain flour, custard powder, baking powder and baking soda. Whisk gently until the batter is smooth with no large lumps, do not overmix.
  5. Let the batter rest for 25 – 30 minutes. Near the end, prepare a 6 inch round baking tray with parchment paper at the base and prepare steamer at medium high heat.
  6. Pour batter through a sift into the baking tray, and steam for 28 – 32 mins until nicely bouncy or a toothpick inserted comes out almost clean. Once the cake is done, remove the lid but leave the cake in there for 5 mins.
  7. Cool the until warm before unmoulding and slicing.
  8. Serve and enjoy!

Details

  • Prep time: 45 mins
  • Cook time: 30 mins
  • Total time: 1 hour 15 mins
  • Yield: 1 Soft, Fluffy and Fragrant Ma Lai Gao

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten at room temp within the same day, or refrigerated if eating 2 – 3 days later.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan