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Cocoa Ma Lai Gao (Cocoa Steamed Sponge Cake)

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Notes

Ingredients:
  • 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
Instructions:
  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.
Nutrition:
  • Calories: Varies based on serving size
  • Rich in carbohydrates
  • Contains gluten and potential allergens (cocoa, wheat)