Brown Sugar Ma Lai Gao (yeast edition) 红糖马来糕 (酵母版）

Ingredients:

3 pcs          A grade eggs

160 g         Evaporated milk

3 tbsp        Pandang juice (I used plain water)
180 g         Plain flour
160 g         Brown sugar
1 tsp          Instant yeast
¼ tsp         Fine salt
1 tsp          Baking soda/sodium bicarbonate
1 tsp          Baking powder
50 g           Corn oil


Method:

1.  Line a piece of baking paper in a 9" baking pan.
2.  In a bowl, add in the eggs, milk and pandang juice. Beat well.
3.  In a mixing bowl, mix well the plain flour, brown sugar, salt and instant yeast.
4.  Pour in the egg mixture (2) while continually stirring until a paste is formed.
5.  Sieve the paste.
6.  Cover the paste and leave it for 2 hours.
7.  Spoon out 4 table spoons of the paste into a bowl, add in the baking powder and the baking soda.
8.  Stir well and pour back into the paste while continually stirring until even.
9.  Pour the paste into the readied baking pan.
10.  Place the pan into a steamer with water boiling.
11.  Cover the steaming and set to medium high fire.
12.  Steam for 40 minutes.  DO NOT open the lid in the first 30 minute.