Vermicular | Ma Lai Gao (Chinese Steamed Cake)

Ma Lai Gao (Chinese Steamed Cake)

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
35 min
Cooking Steps

[MED] 5 min
[LOW] 30 min


2 eggs
80 g brown sugar
¼ cup (60 ml) milk
1 tablespoon honey
2 teaspoons soy sauce
2 tablespoons vegetable oil

Flour Mixture
160 g cake flour
2 teaspoons baking powder

6” round cake pan

  1. Lay parchment paper in cake pan. In a large bowl, whisk eggs and brown sugar until mixture becomes light and opaque. Add milk, honey, and soy sauce; stir well.

  2. Sift Flour Mixture and add into the bowl; stir to combine. Add oil and stir until well incorporated. Pour batter into the cake pan.

  3. Pour 100 ml water into the pot. Lay a lightly crumpled sheet of aluminum foil in the pot, then a large sheet of parchment paper. Place the cake pan on top. Gather the four corners of the parchment paper and fold inwards, completely covering the cake pan. Place another sheet of lightly crumpled aluminum foil on top.

  4. Cover and steam over [MED] for 5 minutes, then reduce to [LOW] and steam for an additional 30 minutes.

  5. Turn off heat and let the cake steam over residual heat for 10 minutes. Remove cake pan from the pot, let cool, and serve.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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