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

"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

If anyone responded to your request, can you post it? I'm interested
in this recipe also.

Do you have other dim sum recipes also?

Thanks


On Wed, 28 Jan 2004 19:51:34 +0000 (UTC), MooCow
> wrote:

>
>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?

Sorry to disappoint - but nothing yet.

I can make steamed cakes - but nothing as fluffy and light as Ma Lai Goh.

Sorry!

- MooCow

None > wrote:
> If anyone responded to your request, can you post it? I'm interested
> in this recipe also.

> Do you have other dim sum recipes also?

> Thanks


> On Wed, 28 Jan 2004 19:51:34 +0000 (UTC), MooCow
> > wrote:

>>
>>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?