a not-so-frequently-seen (yet must order) item on teahouse’ dim sum menu
一道不常在茶楼供应但一见必点的粤式点心
ingredients (grease & line 20 x 20cm square pan)
cake
40g cake flour
1/4 tsp baking powder
2 pinch of baking soda
60g egg yolk (c. 3 large egg yolk)
17g sugar
1 tbsp evaporated milk
10g coconut oil (feel free to substitute with other vegetable oil)
custard filling
15g cornstarch
8g custard powder
5g coconut cream powder
10g egg yolk (c. 1/2 egg yolk)
50g coconut milk
15g sugar
30g evaporated milk
50g water
5g butter
食材（20 x 20厘米四方烤盘抹油、铺烘焙纸）
蛋糕
蛋糕粉 40克
泡打粉 1/4小匙
苏打粉 两撮
蛋黄 60克（约 3颗大蛋黄）
糖 17克
淡奶 1大匙
椰子油 10克（可随意用其他素油替代）
卡仕达内陷
粟粉 15克
卡仕达粉 8克
椰浆粉 5克
蛋黄 10克（约半颗蛋黄）
椰浆 50克
糖 15克
淡奶 30克
水 50克
黄油 5克
Directions/做法
– prepare custard. mix cornstarch, custard powder, coconut cream powder, egg yolk and coconut milk in bowl
事先制做卡仕达。容器中将粟粉、卡仕达粉、椰浆粉、蛋黄和椰浆混合均匀
– place sugar, evaporated milk, water and oil into a saucepan and bring to a boil. pour into the above and whisk immediately to mix
奶锅中将糖、淡奶、水和油煮至沸腾。倒入蛋黄浆，立马拌匀
– heat mixture over low heat and stir constantly till custard thickens. turn off heat, and allow custard to cool
卡仕达糊倒入奶锅以小火煮至浓稠，之间不停搅拌。离火、待冷却
– meantime, prepare cake. beat egg yolk and sugar till pale and fluffy
卡仕达冷却当儿准备蛋糕。蛋黄和糖打至奶白色、蓬松状
– sift in flour, baking powder and baking soda. mix well
筛入面粉、泡打粉和苏打粉。拌匀
– add in evaporated milk, followed by oil. incorporate well. batter will be very thick
加入淡奶，然后椰子油。搅拌均匀。面糊偏厚及浓稠
– bring water in steamer to a boil, then heat baking pan in it for 2 mins
蒸锅中将水烧开后，摆入烤盘预热两分钟
– remove pan, and spread batter onto pan carefully and evenly
取出烤盘，将面糊均匀铺上。耐心铺哈，因为的确有点儿挑战
– steam using medium heat for c. 5 mins (steaming time is for reference only)
以中火蒸约 5分钟（蒸煮时间仅供参考）
– remove pan from steamer, invert cake on cooling rack and pull away baking paper. allow cake to cool slightly
取出烤盘，蛋糕倒扣在冷却架，撕去烘焙纸。蛋糕略冷却
– turn cake back up and spread custard on it. roll tightly. slice and serve
蛋糕翻面，抹上卡仕达，卷起。切片既可享用
i am submitting this post to Best Recipes for Everyone: BREE #12 点心
organised by Fion of XuanHom’s Mom & hosted by May of 厨苑食谱
很特别的一道粤式点心， 以蒸式法的蛋糕卷太美了， 亲亲你的蒸功真是一流啊！
我已经上座了， 等着亲亲你蒸给我咯， 嘻嘻！
谢谢亲你的好分享， 感恩！
Love it….. such a special Ma Lai roll.
Victoria, this is special!
太特别了！！我只能望梅止渴了~
What a tempting dim sum dish. I want one too !
Enjoy your week ahead.
Blessings, Kristy
I\’ve never seen this before, what beautiful rolls! Thanks for sharing Victoria.
First time seeing rolled MLK. Looks special and yummy!
很特别哟
我想一定很好吃：）
Hi Victoria,
In this receipe ( steamed Malay roll) under direction point 2, \”place sugar, evaporated milk, water and butter…..\” may I clarify how much butter do we need to put as I don\’t find butter under your ingredients.
Hope to hear from you soon as i want to try this receipe. Thank you.
Evelyn
hello Evelyn, apologies for the confusion. it should have been the coconut oil (or oil). thanks for pointing out
This sounds so great! I\’d love to try it. But what is coconut cream powder? Is it a must? I have never seen or heard of such and I\’m not sure if i can get it here in Germany
Hi, please refer to this link for picture of coconut cream powder http://www.amazon.com/Chao-Thai-brand-Coconut-Powder/dp/9747503506. it is widely used in asian desserts. do try asian grocery stores. you should be able t get it. it is not a must, but it does make a difference to the aroma and taste