Greetings from Vancouver BC, Canada....

I'm trying to look for a decent "Mah Lai Goh" recipe. It's a steamed cake
that Chinese bakeries and Dim Sum places have. It's a VERY light steamed
cake, that's yellowish in color.

All the recipes that I've tried won't make the cake rise to the fluffiness
that they have in restaurants. and what's worse, after an hour or so, it
starts to collapse.

Anyone know of a good recipe for this?


--
MooCow