Chinese Cake Ma Lai Gao

• 125 grams Cake flour
• 1 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 2 Eggs
• 60 grams Soft light brown sugar
• 50 grams Shortening
• 120 grams Evapourated Milk
• 4 tbsp Coconut powder

1. Melt the shortening in the microwave.
2. Beat the egg in a bowl and mix in the soft light brown sugar, beating with a whisk until pale.
3. Add the melted shortening, evapourated milk and coconut powder to the mixture in that order and combine well.
4. Sift together the ingredients in a separate bowl.
5. Sift the ingredients into the mixture in 2 batches, mixing well each time to eliminate any lumps.
6. Line the pudding moulds with muffin cups and pour in the batter until they're 80% full.
7. Steam the cakes in a preheated steamer on high heat for 15 minutes.

flour, baking powder, baking soda, eggs, light brown sugar, shortening, milk, coconut powder

Taken from cookpad.com/us/recipes/145887-chinese-cake-ma-lai-gao (may not work)