Express Malai Ko

2m for a Malai Ko so soft that it actually wobbles like jelly!
The quantity is just right for a 900ml (14cm) microwaveable container.

Soft & spongy texture of the Malai Ko.
I sliced off the top with the raisins as the kids didn't like raisins.

Dry Ingredients:
4 T cake flour
3 T brown sugar (Muscavado is good)
1/2 tsp bicarbonate of soda

Wet Ingredients:
1 egg
2 T corn oil
1 T honey (I like NuZeaBee cos of mild taste)
2 T natural yogurt (I used Paul's Natural Set Yogurt)
1/2 tsp vanilla essence

Method:

Standby a 900ml plastic microwaveable container or other suitable container. Do not grease.

In a small teacup, beat together honey and the yogurt. Put this aside.

In a mixing jug or bowl, mix the dry ingredients together.

Stir in the wet ingredients.

Lastly, stir in the honey & yogurt (they are the secret - they react spectacularly with the baking soda).  Mix well with a fork or whisk.

Pour into the container. Batter should be less than 1/2 the height of container.

Microwave for 2 minutes ... timing depends on container/s used & wattage.  (After 1 minute, If cake has risen more than double its height, I suggest giving it just 30 - 40 secs more.)

Immediately remove from over and quickly flip the container over a wire rack (to cook further & cool).  After about 15 minutes, use a plastic or silicon spatula to loosen cake from the container and turn out onto a rack to cool.

* In the picture, I had added raisins. It was a mistake as the raisins made it difficult to cut the cake.

For Yellow Malai Ko ...

Use 2 T of white sugar instead of 3 T of brown sugar.
For richer flavour and brighter yellow colour, add 1 T of custard powder to the Dry Ingredients.

For Banana Cake ...

Add 1 small banana (4"-5"),  mashed.