Chinese mara cake

Nov 11, 2021

Chinese Mara Cake is traditionally made with lard and a lot of sugar, not to mention time consuming as it has to be left for fermentation overnight. Here is a quicker, healthier spin to this delicious goodie without compromising its taste! It is perfect for breakfast, snack, or dessert.

Prep Time: 15 mintes
Cook time: 22 minutes
Total Time: 37 minutes
Serving Size: 6" cake mold, 8 slices.


black sugar
evaporated milk/ coconut milk
Yóu Yóu tea seed oil
cake flour
1 tbsp
baking powder
1 tsp
baking soda


  • 6 inch cake mold
  • Brush for oil brushing
  • Steam rack
  • Wok
  • Whisk


  • Boil enough water in the wok in preparation for some steaming action.
  • Brush oil on the inner layer of the 6 inch cake mold.
  • Place the black sugar into a heat proof bowl and put the bowl into a larger bowl of hot water.
  • Mix in the room temperature milk of choice.
  • Pour the mixture into the eggs and mix.
  • Slowly incorporate the oil into the mixture and mix until fully incorporated.
  • Sift the flour, baking soda and powder in in 3 intervals .
  • Make sure the mixture is completely mixed well. It should have a thicker texture.
  • Pour the mixture into the mold and place into the wok on top of the steam rack (Make sure the water is boiling in the wok!)
  • Steam for 22 minutes or until cooked! (a toothpick should come out clean)