Brown sugar Malagao is soft and glutinous, chewy and springy, with a fragrant, sweet, and delicate taste. It is very delicious.

First, put 240 grams of hot water, 80 grams of brown sugar, and 10 grams of white sugar together and stir evenly until all the sugar is dissolved, then let it cool for later use.

Sift in 180 grams of low-gluten flour, 80 grams of tapioca starch, 20 grams of milk powder, and then add 3 grams of yeast powder.

Stir until smooth and free of lumps.

In summer, cover it with plastic wrap and let it rest at room temperature for 40 minutes. In winter, find a warm place and let it rest for 1 hour.

Take out the relaxed batter and mix it again until there are no large bubbles, then scoop out a spoonful and put it into 4 grams of baking powder.

After stirring until well combined, pour it all back into the batter and continue to mix evenly.

Add 15 grams of corn oil.

Continue to mix evenly.

Line the bottom of the baking pan with a sheet of parchment paper, pour the batter in, and tap a few times to remove large air bubbles.

You can just pop the big bubbles with a toothpick.

Boil the water in advance, steam it directly in the pot for 25 minutes, and then let it sit for 5 minutes before serving.

After it cools down, unmold and cut into pieces. It's best to oil the knife before cutting, so the cut surfaces will look nicer.

Brown sugar Malay cake, done O(∩_∩)O

The finished product is soft and glutinous, with a chewy and springy texture.

It tastes sweet and delicate, very good.

Even the next day, it is still soft, and steaming it for another 5 minutes makes it even fluffier.