"MooCow" > wrote in message
...
>
> 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.


Have you tried the recipe in Wei-Chuan's "Chinese Snacks" book?

Peter