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Zebra Cake (Steamed)

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Author: Olive
ZEBRA STEAMED CAKE aka Mah Lai Goh (Malaysian Steamed Cake)
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Ingredients (click ingredient to buy it)


  • Grease an 8" round pan with coconut oil or butter (or spray with baking spray) and line the bottom with parchment.
  • Prepare your steamer; preheat by bringing the water to a boil with the lid on.
  • Beat eggs and brown sugar in a mixer on med-high speed for 5 minutes. Add the coconut milk, vanilla and coconut oil or melted butter to the egg mixture and beat for 1 minute.
  • Sift the flour, baking soda and baking powder in a bowl. Resift the flour mixture over the prepared batter. Gently but quickly fold in all the flour, careful not to deflate the air too much.
  • Divide batter into 2. Mix 1 teaspoon of the pandan (screwpine leaves) essence or any flavoring with color of your choice into one half of the batter.
  • Spoon about 3 tablespoons of white batter into the center of the cake pan. Next, spoon 3 tablespoons of the pandan (or colored) batter into the center of the plain batter. This causes the batter to spread out.
  • Continue to alternate batters, in bulls-eye fashion until all batter is used. Cover loosely with foil and steam for about half an hour.
  • Pour the batter into the prepared pan. Lightly cover the pan with foil and place the pan on the steaming rack. Cover and steam for about 30 minutes.
  • Check for doneness by inserting a toothpick in the middle..if it comes out clean, cake's done.
  • Remove pan from the steamer, invert on a rack after about 5 minutes and cool the cake completely before serving with a dusting of powdered sugar or drizzled with chocolate sauce or just serve plain.
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