Ma Lai Ko (Market version) also known as steam caramel sponge cake

This is the Market version Ma Lai Ko where it is not as spongy as the Yum Cha one. However it is still very soft and spongy in it's own way. It is very delicious and tasty.

Serve 10 pcs
(A)

1. 220 gm. brown sugar
2. 5 eggs

(B)

1. 120 gm. canola oil or corn oil
2. 130 gm. fresh milk

(C)

1. 305 gm. plain flour 
2. 2 tsp. baking powder
3. 1/2 tsp. bicarbonate of Soda

Method:

(1) Whisk (A) till sugar dissolves then add in (B) and mix till smooth. Add in (C) and mix well. Rest for 25 to 30 mins.
(2) Pour batter into any plastic moulds and steam at high heat for 15 mins. or until cooked.
Remove ma lai koh immediately while it is still hot.