A story about bakery

We take the time to sprout the grains in most all of products to release nutrients to remain dormant.
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" subheadline="<span class="btArticleDate">17th October 2016</span><span class="btArticleAuthor"><a href="https://www.pollychan.co.uk/author/pc-co-uk/" class="btArticleAuthorURL">by Polly Chan</a></span><a href="https://www.pollychan.co.uk/cantonese-steamed-sponge/#comments" class="btArticleComments">0</a>" font="" font_weight="" font_size="" color_scheme="" color="" align="" url="https://www.pollychan.co.uk/cantonese-steamed-sponge/" target="_self" html_tag="h2" size="normal" dash="" el_id="" el_class="" el_style="" supertitle_position="outside"]

‘Mah Lai Goh’ 馬拉糕 literally translates to Malay Sponge/Cake. It is classically served amongst other dim sum treats and gives a contrast in flavours and textures – light and fluffy with a gentle touch of sweetness. It is steamed rather than baked, allowing the cake to retain moisture and cook evenly, therefore creating an extremely bounce-y and...