A story about bakery

We take the time to sprout the grains in most all of products to release nutrients to remain dormant.

Like everywhere in Hong Kong, you will notice clusters of food stalls and grocery markets on pretty much every corner and road. In Tai Po Food Centre, they have a mall dedicated to this tradition, where each level represents a different street: meat/fish, grocery, clothes/fashion and food market. Convenient, safe and easy to find everything...

< class="bt_bb_headline_tag">Recipes
" 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...