Japanese Matcha STEAMED CAKE
Mushi Pan (蒸しパン)
Steamed Cake or Japanese call it Mushi Pan (蒸しパン) is a light, fluffy, and soft cake. My grandpa would always pick one up for me at the train station. Usually, flatter and round with a cute character "burned" on top. As the name suggests, it is steamed instead of baked, and it takes less than 20 minutes to prepare from the beginning to the end. To make the steamed cake more moist, add honey and used yogurt instead of milk. Enjoy a taste of Japan with love... Itadakimasu!
Wrap a frying pan lid with a kitchen towel. This will prevent condensation from falling onto the cakes while steaming.
Place four empty pyrex bowls in the pan and pour water into the frying pan to halfway up the exterior of the bowls. Take out the bowls, cover the pan with the lid, and bring water to a boil.
Place a cupcake liner inside.
In a medium bowl, add the egg and vegetable oil and whisk well.
Add the honey and yogurt and mix well.
Add the sugar and mix thoroughly.
Sift the flour and baking powder together and add into the egg mixture.
Sift the matcha powder and fold until powder is well incorporated into the batter.
Pour the batter evenly into four cupcake liners.
When the water starts to boil, place the pyrex bowls inside the pan.
Cover with the lid and steam over medium-low heat for 12-14 minutes.
To test if the steam cake is ready, insert a skewer in the center of the cake and see if it comes out clean without wet batter. Do not overcook as the cakes will become hard. Remove the ramekins from the pan and serve with sweet red bean paste.
INGREDIENTS | SERVES 41 large egg
1 Tbsp neutral-flavored oil (vegetable, canola, etc)
1 Tbsp honey
3 Tbsp plain yogurt
1½ Tbsp sugar
½ cup all-purpose flour (plain flour) (½ cup = 60 g)
1 tsp baking powder
1 tsp matcha (green tea powder)
red bean paste (anko) (optional garnish)
VIEW | Red Bean Anko Paste