How to Make Delicious Cocoa Ma Lai Gao: A Step-by-Step Guide

Q: Can I use all-purpose flour instead of high-gluten flour for this recipe?
A: While high-gluten flour is recommended for its texture, you can use all-purpose flour as a substitute, but the final texture might be slightly different.

Q: What’s the purpose of letting the batter rest for 10 minutes before steaming?
A: Resting allows the batter to settle and the baking powder to start reacting, resulting in a fluffier cake.

Q: Is it necessary to use a fermentation function in an oven for this recipe?
A: While using an oven’s fermentation function can provide a stable environment for the batter to rise, you can also let it ferment in a warm place if you don’t have this function on your oven.

Cocoa Ma Lai Gao (Cocoa Steamed Sponge Cake)


  • 100g White Sugar
  • 280g Warm Water
  • 4g High-Sugar-Tolerance Yeast
  • 150g Tapioca (Cassava) Starch
  • 150g High-Gluten Flour
  • 15g Cocoa Powder
  • 30g Sunflower Seed Oil
  • 4g Baking Powder
  1. Mix white sugar, warm water, and yeast until dissolved.
  2. Sift in tapioca starch and high-gluten flour.
  3. Use a whisk to mix until no dry flour is visible, then use a spatula to press out any lumps.
  4. Cover and place in an oven with fermentation function, let rise until doubled in size.
  5. During this time, mix cocoa powder with sunflower seed oil to form a paste.
  6. Remove batter, add baking powder and cocoa paste.
  7. Stir with a cake mixer until well combined and bubbles are minimized.
  8. Pour into molds without non-stick treatment, let sit for 10 minutes.
  9. Boil water in a pot and cover the molds with aluminum foil.
  10. Place the molds in the pot, cover with a lid, and steam over medium-low heat for 45 minutes.
  11. Remove from pot and let cool without overturning. Once cool, overturn to demold.
  12. Enjoy your Cocoa Ma Lai Gao.
See also  How to Make Authentic Bian Shi Mi Fen: A Step-by-Step Guide
  • Calories: Varies based on serving size
  • Rich in carbohydrates
  • Contains gluten and potential allergens (cocoa, wheat)