I think by now most of you know that I don’t bake often despite the fact that I love sweets. I wonder I wasn’t interested in baking cookies and cakes because I never seem my mom baked. I remember she baked really good apple pies once in a while but she isn’t much of a baker.
After I came to the US, every house I lived in came with a humongous oven (no, it’s a regular size, but a lot bigger than Japanese oven that’s about the size of a microwave in the US). I started to use the oven for savory dishes, but I still don’t bake sweets that much.
Today I made these little cakes! But they are “steamed” in a frying pan! I know, I promise I’ll be making more sweets and I will “bake” more often.
A few weeks ago, my new foodie friend, Ellena from Cuisine Paradise in Singapore, asked me if I know how to make Japanese Steamed Cake (Mushi-pan). I have eaten mushi pan many times but I had never made them at home. So I researched Japanese cooking websites and gave her a recipe that looks good. However, I’ve been feeling a bit guilty that I passed a recipe without trying it myself first. So, I got a different recipe from a friend of mine and I tried making from scratch.
These Steamed Cakes turned out really great and my children enjoyed especially the chocolate ones. Ellena, I hope you will like this recipe!
Update: Do you like green tea flavor? Check out my other steamed cake, Green Tea Steamed Cake too!
- 1/2 cup (75g) all purpose flour
- 1 tsp. baking powder
- 1 egg
- 2 Tbsp. milk
- 2 Tbsp. sugar
- 1 Tbsp. vegetable oil
- 4 cupcake liners
- 4 ramekins
- 1/4 cup corn kernels
- 1/4 cup shredded cheese
- 1 1/2 Tbsp. unsweetened cocoa powder
- 3 Tbsp. milk (instead of 2 Tbsp.)
- 2 Tbsp. vegetable oil (instead of 1 Tbsp.)
- 2-3 Tbsp. chocolate chips
- Cover the lid with kitchen towel. This will prevent the water formed from condensation to drop on the steamed cakes.
- Pour water into a large frying pan to come halfway up the sides of the ramekins. Cover the pan with the lid and slowly bring water to a boil.
- Put a cupcake liner in ramekins.
- In a medium bowl, combine flour and baking powder (and cocoa powder for Chocolate Steamed Cake).
- Whisk them about 20 times (This is a shortcut method for sifting).
- In a small bowl, whisk egg, milk, sugar, and vegetable oil together until combined.
- Pour the egg mixture into the flour mixture and mix until smooth.
- Add additional ingredients (corn & cheese, or chocolate chips) and mix until combined.
- Pour the mixture into the cupcake liners.
- Place the glass ramekins in the boiling water and cook covered on medium heat for 8 minutes. They're done when a skewer comes out clean without wet batter.
- Turn off the heat and remove the ramekins from the pan and let them cool. Serve warm or at room temperature.