It’s steamed fermented brown sugar sponge cake. So even better
Also wanted to know if there are local mom and pop old school places that still make these. Sadly, not anymore
I do enjoy the malty taste of the old fashioned fermented kind. If you find this any place other than Tim Ho Wan, I’d love to know. I wouldn’t mind grabbing some the next time I’m in NYC too.
If you really want, here’s a traditional recipe that includes instructions on how to make the levain dough.
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Yes but so labor intensive ;(
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Good food always takes work! 
I guess you’ve looked at kam hing?
If not at the not-at-all-Malaysian Malay Bakery at 6919 New Utrecht Ave., I feel that I’ve seen “Malaysian” labels in display cases in and around Bensonhurst. I’ll keep an eye out, next time I’m down that way.
