Homemade Coconut Milk Layer Cake (Ma Ti Gao) Recipe: A Step-by-Step Guide277

Ma Ti Gao, or horseshoe cake, is a beloved Cantonese dessert known for its unique texture and subtle sweetness. This recipe offers a simplified, yet delicious, homemade version, incorporating the delightful richness of coconut milk for an added layer of flavor. Forget the complicated steaming methods often associated with traditional Ma Ti Gao; this recipe focuses on achieving a layered cake with a soft, chewy texture without the fuss. This is a perfect project for beginner bakers and a guaranteed crowd-pleaser for family and friends.

Ingredients:

For the Coconut Milk Layer:
1 can (400ml) full-fat coconut milk, refrigerated overnight
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt1 teaspoon vanilla extract
2 large eggs, separated

For the Cake Base (optional, for a richer flavor):
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1 large egg
1 tablespoon melted unsalted butter

Instructions:

1. Preparing the Coconut Milk Layer:

This step is crucial for achieving a light and airy coconut milk layer. Begin by refrigerating your can of coconut milk overnight. This allows the cream to separate from the water. The next day, carefully scoop out the thick cream from the top, leaving the watery liquid behind. This creamy coconut fat is what will give your cake its rich texture. If you don't have time to refrigerate overnight, you can still use the whole can, but the texture might be slightly less airy.

In a large bowl, whisk together the coconut cream, sugar, flour, and salt until smooth. Add the vanilla extract. In a separate bowl, beat the egg whites until stiff peaks form. In another bowl, lightly beat the egg yolks. Gently fold the egg yolks into the coconut mixture, then carefully fold in the whipped egg whites in two additions, being careful not to deflate the egg whites. This is important for a light and fluffy texture.

2. (Optional) Preparing the Cake Base:

If you wish to add a richer, cake-like base to your Ma Ti Gao, this step enhances the overall flavour profile. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, and melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before proceeding.

3. Assembling the Layers:

For the easiest method, use an 8x8 inch baking pan. If you used the optional cake base, place it at the bottom of your pan. Pour half of the coconut milk mixture over the cake base (or directly into the pan if omitting the base). Bake in a preheated oven at 325°F (160°C) for 20-25 minutes, or until the top is set but still slightly jiggly in the center. Remove from the oven and let cool completely. Pour the remaining coconut milk mixture over the first layer and bake for another 20-25 minutes, or until set. Let cool completely. This slow baking process prevents overcooking and ensures a soft, chewy texture.

4. Cooling and Serving:

Once completely cool, refrigerate the Ma Ti Gao for at least 2 hours to allow the flavors to meld and the cake to firm up. This will also make it easier to cut into neat squares. Serve chilled. You can garnish with toasted coconut flakes or a drizzle of condensed milk for an extra touch of sweetness.

Tips and Variations:
For a sweeter cake, increase the sugar to your liking.
Add a pinch of pandan extract for a fragrant twist.
Experiment with different extracts like almond or lemon for unique flavor profiles.
If you prefer a denser cake, reduce the baking time slightly.
For a richer flavor, use full-fat coconut milk and avoid using the lower-fat varieties.

This homemade Coconut Milk Layer Cake (Ma Ti Gao) recipe is a delightful departure from the traditional method, offering a simplified approach to this classic Cantonese dessert. The result is a soft, chewy, and subtly sweet treat perfect for any occasion. Enjoy!

2025-03-11

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