VEGAN DIM SUM: MALAYSIAN SPONGE CAKE!! “MA LAI GO” | 馬拉糕

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For the full blog and recipe:

Vegan Ma Lai Go – Malaysian Sponge Cake
(Makes 5 cupcakes)

– 1 cup cake flour
– 1 tablespoon Lion’s custard powder ()
– 2 1/2 tablespoons Bob’s Egg Replacer () mixed with 5 tablespoons carbonated water
– 1/2 cup brown sugar
– 2 tablespoons coconut milk
– 1/4 cup non-dairy milk
– 5 1/2 teaspoons oil
– 2 teaspoons baking powder
– 4 teaspoons carbonated water

Music: Joakim Karud – Road Trip

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4 thoughts on “VEGAN DIM SUM: MALAYSIAN SPONGE CAKE!! “MA LAI GO” | 馬拉糕

  1. I don’t know if it makes a difference in your recipe, but I think Bird’s brand custard powder is healthier. There’s no artificial colors or flavors.

    1. patty 8873 Thanks for the suggestion! Bird’s is the other big custard brand i’d recommend. It has more sugar in it I believe, but you can easily take that out from the brown sugar. I just use Lion’s because a lot of Asian recipes use that brand.

  2. Omg!! I was going to try to make this vegan before because it hasn’t realy been done before, but now you made my life so much easier!!

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