Steamed Cake or we call it Mushi Pan (蒸しパン) is a light, fluffy, and soft cake. 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. I shared another version two years ago and that steamed cake recipe has been one of the most popular recipes especially among readers from Asia.
Since then, I’ve keep experimenting with the ingredients and came up with this recipe that I enjoy and have been using for a while. To make the steamed cake more moist, I added honey and used yogurt instead of milk. I love the changes I made and I hope you give this updated version a try if you tried other steam cake recipes before. Let me know what you think!
These steam cakes were made with matcha/premium green tea powder this time. What does matcha taste like? It’s a bit difficult to describe. It has a unique rich bitter taste as well as sweetness. When matcha is used in recipes, the flavor becomes subtler. If you are a matcha fan, you might be interested in my other matcha recipes like Green Tea Ice Cream, Green Tea Cookies, and Green Tea Crème Brûlée.
This simple and quick steamed cake recipe is perfect for after school snack or when you have sudden guests. Hope you enjoy “steaming” these little cakes!
- 1 large egg
- 1 Tbsp. canola oil
- 1 Tbsp. honey
- 3 Tbsp plain regular yogurt
- 1 1/2 Tbsp. sugar
- 1/2 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. green tea powder (matcha)
- Anko (sweet red bean paste) for garnish (optional)
- Wrap a frying pan lid with a kitchen towel. This will prevent condensation from falling onto the cakes while steaming.
- Place four empty ramekins in the pan and pour water into the frying pan to halfway up the exterior of the ramekins. Take out the ramekins, 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 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 ramekins 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.
These glass ramekins are from Pyrex.