Easy Japanese Recipes

Green Tea Steamed Cake 抹茶蒸しパン

Green Tea Steamed Cake | JustOneCookbook.com

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!

Green Tea Steamed Cake | JustOneCookbook.com

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!

Green Tea Steamed Cake | JustOneCookbook.com

Season with Spice matcha promo for JOC

Green Tea Steamed Cake Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 Steamed Cakes

Green Tea Steamed Cake Recipe

Ingredients:

Instructions:

  1. Wrap a frying pan lid with a kitchen towel. This will prevent condensation from falling onto the cakes while steaming.
  2. 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.
  3. Place a cupcake liner inside.
  4. In a medium bowl, add the egg and oil and whisk well.
  5. Add the honey and yogurt and mix well.
  6. Add the sugar and mix thoroughly.
  7. Sift the flour and baking powder together and add into the egg mixture.
  8. Sift the matcha powder and fold until powder is well incorporated into the batter.
  9. Pour the batter evenly into four cupcake liners.
  10. When the water starts to boil, place the ramekins inside the pan.
  11. Cover with the lid and steam over medium-low heat for 12-14 minutes.
  12. 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.

Notes

These glass ramekins are from Pyrex.

http://justonecookbook.com/recipes/green-tea-steamed-cake/

Itadakimasu!

Green Tea Steamed Cake | JustOneCookbook.com

Leave a Comment


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  • Aubree March 27, 2013, 11:02 pm

    This recipe looks so yummy! I can’t wait to try it. I just recently tried making manju myself for the first time. I made them in my bamboo steamer, so I was wondering if I could make these in a bamboo steamer as well?

    Thanks in advance :)

    Reply
    • Nami March 27, 2013, 11:06 pm

      Hi Aubree! Yes, you can use regular steamer too! This recipe works for people who don’t have a steamer but they can still make steamed cake. :) Your homemade manju must be delicious!

      Reply
  • Jeannie March 27, 2013, 11:12 pm

    That looks healthy and delicious! I love greentea powder very much and do use it in my bakes. Got to try this recipe soon!

    Reply
  • Mich Piece of Cake March 27, 2013, 11:24 pm

    Love the beautiful texture of this green tea cake…. will give it a try.

    Reply
  • The Ninja Baker March 27, 2013, 11:26 pm

    完璧!春の色ですね。蒸気で抹茶ケーキを作ったことがありませんがなみさんのレシピで必ず試してみたいです。Perfect! Spring colors! I’ve never tried making matcha cakes via steam but with Nami-san’s recipe I’d like to give it a try =)

    Reply
  • donna mikasa March 27, 2013, 11:50 pm

    Oh, I can’t wait to try this, especially since I have some leftover matcha powder! It looks so good, together with the bit of anko! Will let you know how it turns out! Thank you!

    Reply
    • Nami March 28, 2013, 11:14 pm

      Hi Donna! I saw your Instagram photo of your green tea steamed cake! SO pretty! Thank you for making these and I’m glad you liked them! :)

      Reply
      • donna mikasa March 29, 2013, 12:31 am

        I was so pleased with how it turned out and the best part is my family loved it, too. Next time we’ll try it with some anko but it was just as good on its own. And I’ll be trying the chocolate version next!

        Reply
        • Nami April 6, 2013, 3:57 pm

          I’m so happy you liked it!! Thank you so much Donna. Hope you will try different variation with this recipe. :)

          Reply
  • Marta @ What should I eat for breakfast today March 28, 2013, 12:14 am

    Steam cakes are new for me, but interesting. I have all equipment in Berlin (yuppi) and I’ll be back home within a week. When I fight down my jet lag, I’ll surely try :)

    Reply
  • hui March 28, 2013, 12:34 am

    i just made your steamed cake recipe with marmalade and cheese yesterday, nami ^^ it’s so unbelievably easy to whip up! and i was thinking of making some with grated apples and honey today ^^ even though i’m on a self-imposed ban (slow down) on baking, i couldn’t resist but sneaked in the steamed cakes to cure my withdrawal symptoms ^^ and they are the perfect portion for breakfast and post-dinner! i don’t feel guilty at all because of the minimal oil and carb ^^

    Reply
  • Purabi Naha March 28, 2013, 12:48 am

    Wonderful texture, Nami. These steamed cakes are just the way they should be. Too bad that I haven’t had these since I left HK. Now I want to make them for sure!

    Reply
  • Maureen March 28, 2013, 1:17 am

    I make some steamed cakes but I’ve never done it with matcha before. These sound lovely and they look beautiful!

    Reply
  • Jenny March 28, 2013, 1:28 am

    what a wonderful idea, Nami, and the colour looks too delicious. Gotta give this a try..and the green tea ice cream, too!

    Reply
  • Jayne March 28, 2013, 1:32 am

    These are so cute! Can they be made all in one big bowl liked with parchment paper?

    Reply
    • Nami March 28, 2013, 11:15 pm

      I’m sure you can, but when it’s too big, it’s harder to cook inside (center) and when you overcook steamed cake, the texture no longer becomes soft… so don’t make it too big. :)

      Reply
  • Mel March 28, 2013, 2:20 am

    When the mentioned of steamed cake, the cake sure to be turned out soft and moist. Love to have this together with the red bean; it would taste extra yummy!

    Reply
  • Muna Kenny March 28, 2013, 2:28 am

    How cute and spongy looking cupcakes Nami!

    Reply
  • Belinda @zomppa March 28, 2013, 3:13 am

    I love steamed cakes, the lightness and fluffiness always keep me wanting more!

    Reply
  • Irene @ {a swoonful of sugar} March 28, 2013, 4:07 am

    I love a simple yet great mushi pan any day! Thanks for sharing :)

    Reply
  • Carmen March 28, 2013, 4:41 am

    Ho my God!!! I was looking for this recipe!!! This will be my next culinary project. I have all the ingredientes. Thank you for a so detailed explanation. Your blog is always a inspiration.

    Reply
    • Nami April 6, 2013, 2:06 pm

      I hope you enjoy these steamed cakes. They are easy and delicious. Thank you for your support and for following my blog! :)

      Reply
  • Monica March 28, 2013, 4:58 am

    I’m really excited about this recipe! I adore lighter steamed cakes and want to try the milk *and* your yogurt/honey versions. Your simple step-by-step instructions and photos are awesome, and great tip on covering the steamer lid! I only steamed like this once (for red bean pudding cakes like ones I ate as a child in Hong Kong) and wish I knew the trick with the towel! Thanks for sharing, Nami!!

    Reply
  • Mi Vida en un Dulce March 28, 2013, 5:08 am

    You know what, I never use matcha powder in recipes, I love the green color it gives to cakes, but I tried to buy it in the supermaket and was very expensive, so I have to take some time to go to the asian market, to find the right combination: price and quality.
    By the way, I like so much your baking cups…!!!

    Reply
  • dassana March 28, 2013, 5:31 am

    the cake looks light, porous as well as soft.

    Reply
  • carol | a cup of mascarpone March 28, 2013, 5:44 am

    These little cakes look incredible, and so moist! I love how you show step by step how to make them. Since I’ve never steamed cakes, now I know exactly how it’s done! Nami, I enjoy your posts so much!

    Reply
  • Albertocook March 28, 2013, 5:51 am

    I like this!

    Reply
  • Kimmi March 28, 2013, 5:52 am

    These are adorable! =) I really like your tip about wrapping the lid with cloth to prevent condensation. I’ve definitely run into that problem with other steamed dishes in the past, so your solution seems like a quick and easy fix. Thanks for sharing~~

    Reply
    • Nami April 6, 2013, 2:08 pm

      Hi Kimmi! Thanks, I’m glad the advice is helpful. :) Thank you for your kind feedback. Have a nice weekend, Kimmi!

      Reply
  • Kim | a little lunch March 28, 2013, 5:55 am

    Nami, the color of these cakes is so pretty for Spring! Your other variations (corn & cheese, and of course, that chocolate one!) are reason to give thanks for the research you did to come up with these lil’ gems. Thank you!

    Reply
  • Alayna @ Thyme Bombe March 28, 2013, 6:15 am

    The texture is so lovely! They look as soft as pillows. I love the steaming method you’ve used here. There are so many steamed pastry recipes I see that I always assume I can’t make because I don’t have a steamer, but this I could do!

    Reply
  • Helene March 28, 2013, 6:58 am

    When I was in Asia I was obsessed over those. Thanks for sharing the recipe, brings me back great memories!

    Reply
  • Kate@Diethood March 28, 2013, 7:12 am

    This is beyond gorgeous, Nami! And that perfect texture makes me want to reach through my screen … I WISH I COULD!

    Reply
  • Ilonka March 28, 2013, 7:17 am

    I wonder if it would be possible to add a dollop of anko inside the cakes–have you done this before, Nami? Looks great!

    Reply
    • Nami April 6, 2013, 2:09 pm

      Hi Ilonka! Yes, I’ve done it before and it works well. Enjoy the steamed cakes! :)

      Reply
  • Denise Browning@From Brazil To You March 28, 2013, 7:20 am

    Nami: How interesting!!! They look like muffins but instead of being baked, these cakes were steamed instead…I liked the tip about wrapping a cloth around the pan lid to avoid condensation. Living and learning!!!! Loved, loved it!!!!!!!!!!!!!

    Reply
  • 강민지 March 28, 2013, 7:55 am

    Wow!!! I got so excited, that I made them tonight. I really love it! Tastes incredible… and yes, it’s so light, fluffy, and soft!!! Can’t wait to make some for my in-laws when I visit them next week, they love my homemade cupcakes, and i bet they will love these steamed cakes more. Now, I have this recipe on top of my list. Thank you so much Nami~!!^_____^

    Reply
    • Nami April 6, 2013, 2:12 pm

      Hi! So happy to hear you already made these steamed cakes and liked them. :D Thank you very much for your kind feedback! Hope your in-laws enjoyed them too. :)

      Reply
  • john@kitchenriffs March 28, 2013, 8:01 am

    Lovely looking cakes! I’ve never made or eaten these, and they look really interesting. I think I like the flavor of green tea better as an ingredient in things than as tea itself (and I drink tea in preference to coffee, although usually black tea). Really fun post – thanks.

    Reply
  • Manju Nair March 28, 2013, 8:33 am

    Hi Nami, I’ve been a silent reader and admirer of your blog for a long time now…beautiful blog you have.

    I’m from Kerala, a south-Indian state, and we also make similar steamed cakes.
    They are light, soft and airy. I’ve always wanted to try Green tea flavored bakes, I’m so tempted to try this easy version.

    Love those glass cups in which u r steaming the cupcakes…so handy. Where did u get it from?

    Luv,
    Manju

    Reply
  • Betty Ann @Mango_Queen March 28, 2013, 8:41 am

    Oh I love these! I’ve been searching for the perfect and easiest recipe and I have found it. I will make some for Easter. My sons will surely love it. Thanks for sharing, Nami! Have a great weekend ahead :-)

    Reply
  • Sandra's Easy Cooking March 28, 2013, 8:45 am

    I LOVE steamed cakes, and yours look fantastic, Nami! You just reminded me that I didn’t make it in a while and considering how much I love maccha this is must asap. Oh and this is such a simple recipe…double LOVE! :D Pinning!

    Reply
  • Allen at Cook! Bake! Share! March 28, 2013, 9:01 am

    Wow! I can’t wait to make these. I have never made cakes by steaming and am anxious to try this recipe. They would definitely make a great light dessert or snack! Thanks! Allen.

    Reply
  • Eri March 28, 2013, 10:19 am

    I just looove this color Nami, I remember it form your cookies <3
    I wanted to tell you that we loved the japanese curry Nami, we had it with some friends :)
    thank you so much my friend!
    Happy long weekend!

    Reply
  • yummychunklet March 28, 2013, 10:44 am

    I love steamed cakes. These look good!

    Reply
  • Kristy March 28, 2013, 11:31 am

    I know you always say your not a great dessert chef, but I beg to differ. Your desserts always look so good. I’ve not tried matcha tea yet, but I’ve been meaning to. Its health benefits intrigue me. :)

    Reply
  • Kate @ Kate from Scratch March 28, 2013, 11:54 am

    These are beautiful! You know I’m a big fan of your steamed cakes. These are lovely. Thanks for sharing and congratulations to you, my fellow Babble Top 100 blogger! I hope you have a great weekend!

    Reply
  • Jen L | Tartine and Apron Strings March 28, 2013, 12:06 pm

    That towel on the glass lid is GENIUS! You have all the secret tips and techniques, don’t you, Nami?! I appreciate you sharing your knowledge with us. Why I have not thought of this before, I don’t know!!!! Ahhh…I’m almost upset that I have not known this steaming trick until now.

    Anyway, these steamed cakes look awesome. Love matcha tea!

    Reply
  • Diana March 28, 2013, 12:34 pm

    Hi Nami,
    Now this is a recipe I can have my grand kids help me with. Thank you for sharing. Cant wait to try it

    Have a Happy Easter.
    Diana

    Reply
    • Nami April 6, 2013, 2:23 pm

      Hi Diana! Hope you and your grandchildren enjoyed making these steamed cake. Thank you for your kind comment. :)

      Reply
  • Kiran @ KiranTarun.com March 28, 2013, 12:35 pm

    I grew up eating anko as dessert! and my Chinese auntie made this similar steamed cake too. So fun!

    Reply
  • Radhika Vasanth March 28, 2013, 1:50 pm

    Thanks for sharing this recipe, Nami. I am sure it will be a great snack for the little one.

    Reply
  • Mr. & Mrs. P March 28, 2013, 1:59 pm

    These look so yummy!!!

    Reply
  • Eliza March 28, 2013, 2:25 pm

    I love steamed cakes! Is it a fluffy textured cake like the chinese steamed egg cake ( ji dan gao’)? Thanks for your tip about not over steaming it. I made some dense steamed cake before, most likely due to that. ;p

    Reply
  • A_Boleyn March 28, 2013, 2:48 pm

    For someone who claims not to bake much, you’d do more and fussier recipes than I bother with cause steamed cakes seem challenging to me. :) It’s hard to tell cause your recipe only makes 4 but it doesn’t seem as though the cakes are overly sweet nor is red bean paste, I think. It’s probably a lot healthier (ok, it IS) than the pumpkin streusel bars I make this past week. :)

    Reply
  • Laura (Tutti Dolci) March 28, 2013, 4:55 pm

    These are the cutest little cakes, Nami! They look so tender and absolutely delicious! :)

    Reply
  • Valerie @ From Valerie's Kitchen March 28, 2013, 6:14 pm

    One of my boys (#3) loves tea flavored anything! He drinks a ridiculous amount of green tea and also loves sweets. I want to try these for him. I really like trying different baking method and I have never steamed a bread or muffin before. Looks fun!

    Reply
  • Rhonda March 28, 2013, 6:26 pm

    I love coming to your blog and finding things I have never seen before!

    Reply
  • Gomo March 28, 2013, 9:00 pm

    I’ve been wanting to use green tea in my baking for quite some time now. I can’t wait to try these. These look just gorgeous, and the texture looks perfect. Thanks Nami!

    Reply
  • nipponnin March 28, 2013, 9:14 pm

    何だか懐かしい! へえーそういう風に作るのかあ~。 蒸しパンはまだ作った事ないです。 色がとてもきれいです。 Love that color!

    Reply
  • Sanjeeta kk March 28, 2013, 10:53 pm

    Such a unique and wonderful recipe, Nami..love the color and the entire process of making these beauties!

    Reply
  • Holly | Beyond Kimchee March 28, 2013, 11:10 pm

    They are very lovely. I think the steaming method will make so much better texture for this type of cakes. I can see so many variety with different ingredients. Thanks for the recipe.

    Reply
  • Amber March 28, 2013, 11:50 pm

    Thank you for sharing this recipe. I recently lost my father and so I’ve been doing a lot of baking between funeral arrangements. He loved my baking and he would love these. I am writing this as they are steaming. Thank you nami.

    Reply
    • Nami April 6, 2013, 2:26 pm

      Hi Amber! I’m really sorry to hear the loss of your father. Hope baking gives some comfort in this difficult time and you enjoyed these steamed cake. Thank you for writing, Amber. :)

      Reply
  • jules March 29, 2013, 12:04 am

    Hi Nami,
    I miss steamed cakes so much! Thank you!
    Is it poosible to use a healthier kind of flour? Mabe whole flour or rice flour?
    Thanks!!

    Reply
    • Nami March 30, 2013, 11:50 am

      Hi Jules! I have never made it with whole flour or rice flour but assume it will work. Let me know how it is if you try it. :)

      Reply
  • Anne ~ Uni Homemaker March 29, 2013, 12:19 am

    These are adorable! I love steamed cakes. Will be wonderful with some tea. Lovely post Nami.

    Reply
  • Jill @ MadaboutMacarons March 29, 2013, 3:09 am

    Nami,
    The only steamed cakes I’ve had are the huge affairs from the UK which are swamped with sticky sauces and the guilt lasts for so long, too. I love that these look so light and tasty and another winning factor is that they only take 20 minutes to make. Brilliant, my friend!

    Reply
  • Giulietta | Alterkitchen March 29, 2013, 4:05 am

    These green little cakes are so cute! I’d love to taste one :)

    Happy Easter, Nami!

    Reply
  • Hotly Spiced March 29, 2013, 5:22 am

    The green tea gives these such a pretty colour. They look gorgeous, Nami xx

    Reply
  • Dara March 29, 2013, 5:48 am

    I’ve had these! And they were delicious. I love the color and the step by step instructions.

    Reply
  • Shannon March 29, 2013, 8:38 am

    I made these last night, and they were sooo good. I used silicone cupcake liners in ramekins, and it worked perfectly. Definitely hooked now. Next time, I think I’ll try putting the red bean paste inside and see if I can make that happen!

    Thanks!

    Reply
    • Nami April 6, 2013, 2:28 pm

      Hi Shannon! Thank you so much for trying this recipe and I’m really happy to hear you enjoyed them. Yeah, red bean paste will work inside too. :) Thank you for your kind feedback!

      Reply
  • Evelyne@cheapethniceatz March 29, 2013, 10:48 am

    Oh what a great idea. Love your changes to keep it moist and like the fact that you only make4 at a time. As you know, I say it each time, I adore matcha so will give this recipe a try.

    Reply
  • Lori Lynn March 29, 2013, 11:06 am

    Hi Nami – I’m a fan of matcha, so I love this dessert. And since I’m not a baker, I love the ease of this cake recipe, right up my alley!
    LL

    Reply
  • Ashley Bee (Quarter Life Crisis Cuisine) March 29, 2013, 12:58 pm

    Very cool! I did not know this technique!

    Reply
  • Georgia @ The Comfort of Cooking March 29, 2013, 3:30 pm

    Such cute, colorful little cakes! These look scrumptious, Nami!

    Reply
  • Lail With A Spin March 29, 2013, 4:06 pm

    Perfect texture and beautiful color.

    Reply
  • Ramona March 29, 2013, 5:32 pm

    These adorable little cakes look fabulous. They look tender and tempting. Hope you and your family have a wonderful holiday weekend. :)

    Reply
  • The Café Sucré Farine March 29, 2013, 6:13 pm

    Yum, Nami, what a delightful treat! Sounds like you’ve come up with a winner, such a pretty texture!

    Reply
  • wok with ray March 29, 2013, 7:00 pm

    Oh this is very similar to our steamed cake called puto except we use rice flour or some use ground rice. Your steamed cake is inspiring me to make them. I love the vibrant greenish color that the matcha created. You are very creative, Nami. Have a wonderful Easter to you, Shen and the kids! :)

    Reply
  • Stephanie @ Eat. Drink. Love. March 29, 2013, 10:56 pm

    I love how spongy these look and you gotta love that color!

    Reply
  • Chung-Ah | Damn Delicious March 29, 2013, 11:04 pm

    Love this! I’m sure I could be snacking on this all day!

    Reply
  • Shirley March 29, 2013, 11:47 pm

    I like steamed cakes but I’ve never had a green tea one. Sounds good! And I like your solution to condensation — my mother used to say waxed paper should be used but I like your method so no paper is sticking to the cake. Must try!

    Reply
  • mjskit March 30, 2013, 9:39 am

    I don’t think I’ve ever had a steamed cake and if I did, I didn’t know what I was eating – which is quite possible. These look so moist and light. I just have to make them! I don’t have cupcake liners, but maybe I could substitute with parchment and just shape it into a cupcake liner? I have the matcha and everything else and it looks like an easy little dessert or breakfast snack for B and I. Thanks for sharing this. I’ll go check out the other steamed cakes now. Hope you’re having a wonderful weekend!

    Reply
  • Amy Tong March 30, 2013, 12:15 pm

    These Matcha steam cakes look amazing. I’ve always wanted to make steam cakes but haven’t get to it yet. After reading your post and drooling over these beautiful cakes made me want to make them. And only takes 20 minutes? I would have never thought of that. ;) What a big plus when I need something quick and easy. I love that you serve them with the red bean paste. :P YUM!

    Reply
  • Donalyn@The Creekside Cook March 30, 2013, 12:15 pm

    Nami, these look so interesting! I have never made a steamed cake, but you are tempting me to give it a try!

    Reply
  • Lisa H. March 30, 2013, 3:33 pm

    Love everything with matcha in it :)
    Yep, definitely putting this recipe in my ‘to do’ list…actually I wanted to try this morning for breakfast, got out of bed, walked to pantry n discovered no more plain flour in my pantry, my daughter used all for her cookies last night :(…oh well :)
    Beautiful capture :D

    Reply
  • GourmetGetaways March 30, 2013, 3:59 pm

    Oh these look so perfect and gorgeous. Cut in half looks amazing! I am already over things that are too sweet, these look like a good choice to have with a nice cup of tea :)

    Reply
  • Balvinder March 30, 2013, 4:24 pm

    I have a steaming mould to make idlis (rice and lentil cakes). This would be a great recipe to try in that mould. And I already have two recipes in my mind that need anko paste. Before I forget, I should take out the azuki beans from the pantry after I finish writing the comment.

    Reply
  • Ana Helena Campbell March 30, 2013, 6:44 pm

    I absolutely love matcha powder… haven’t thought about baking with it but will have to try sometime. Your cakes look lovely and your photos are fantastic as usual:)

    Reply
  • Gemma @andgeesaid March 30, 2013, 10:22 pm

    YUM! this looks sooo delicious! I love steamed cakes! xxx
    http://andgeesaid.blogspot.com.au/

    Reply
  • Yi @ Yi Resevation March 31, 2013, 1:16 pm

    I am a sucker to anything with matcha flavor. As I grew up eating my fair share of steamed sponge cake I am worried that I’ll get addicted to these steamed green tea cake. Thanks for the wonderful recipe and I will help myself with some of these cakes soon!

    Reply
  • Food Jaunts March 31, 2013, 2:13 pm

    Hey Nami – I’m having issues with your site? Mainly I’m unable to see the theme/any photos. Just FYI in case you weren’t already working on it!

    Reply
  • Daniela April 1, 2013, 2:42 pm

    I’ve never heard of steamed cake before, but yours,Nami, looks so delicious and healthy that for sure I’ll give it a try.
    I love the green color of the cake too, it’s very pretty !

    Reply
  • Charles April 1, 2013, 4:36 pm

    Haven’t really tried steaming cakes before – I’ve done large puddings… English style ones, lol… but never really done any smaller ones like this. I’m not the world’s hugest fan of green tea – I bet this would adapt perfectly to chocolate cakes, or just plain ones too – lovely Nami :)

    Reply
  • Minnie@thelady8home April 1, 2013, 6:21 pm

    What beautiful looking cakes!!!! And so easy too :) Love it Nami.

    Reply
  • ashley - baker by nature April 1, 2013, 7:19 pm

    I just love the color of these adorable little cakes, Nami!

    Reply
  • Raymund April 2, 2013, 1:51 am

    Love colours on that cute little cakes. Thumbs up

    Reply
  • Katerina April 2, 2013, 3:10 am

    Yogurt indeed makes cakes fluffier. I love your little green tea cakes Nami! Very tasty and moist!

    Reply
  • Von April 2, 2013, 3:36 am

    These look so cute and tasty! I actually just bought some green tea powder for the first time (to make green tea ice cream) and was just looking for recipes for something else I could make with them! haha….. I love how you used honey and yoghurt in these- such a smart idea!

    Reply
  • Caroline Taylor April 2, 2013, 5:27 am

    These are so cute! I love the colour and have never made steamed cakes before, love the idea.

    Reply
  • claire @ the realistic nutritionist April 2, 2013, 7:17 am

    ahhH!!! i couldn’t love these more if i tried!!

    Reply
  • Linda | The Urban Mrs April 2, 2013, 11:13 am

    I LOVE THIS so much! Steamed cake is always the best, in my opinion – healthy and delicious.

    Reply
  • Kitchen Belleicious April 2, 2013, 11:23 am

    they look so beautiful and quite delicious. I love baking with green tea. This is the ultimate muffin/cake in my opinion! Hope you had a wonderful Easter!

    Reply
  • Lokness @ The Missing Lokness April 2, 2013, 12:45 pm

    I love that you can see the bits of green tea on the cake. Very pretty! Thanks for the great tip with the towel and lid. By the way, how would you store these little cakes? I am thinking to make them a day ahead and serve them for on-the-go for breakfast the next day. Thanks in advance!

    Reply
    • Nami April 6, 2013, 2:32 pm

      Hi Lokness! You can store them in an airtight container overnight. It tastes better right after you steamed these cakes but they are great for quick bites in the morning too! :)

      Reply
  • Terra April 2, 2013, 8:41 pm

    Oh yay, finally I can break out the bamboo steamer we got awhile ago. Your recipe looks fabulous, the cakes look so fluffy!!! Hubby and I are excited to try this recipe:-). Hugs, Terra

    Reply
  • Sharon | Chinese Soup Pot April 2, 2013, 11:22 pm

    These steamed cakes look so fluffy and yummy! They remind me of the thousand layer cakes that dim sum restaurants sell. I have some left over flour from making dumplings a few weeks back. This is a perfect recipe for me to use up the remaining bit of the flour. Thanks for the recipe!

    Reply
  • TheKitchenLioness April 3, 2013, 5:16 am

    Nami, this looks like another winning Asian dessert recipe – green tea is always delicious in sweets such as cookies, ice cream and crème brûlée – I like that this recipe can be made on top of the stove instead of the oven and that it is easy and quick to put together making it perfect for when you are craving a dessert but do not have too much time! I can see that you used the bamboo steamer baskets for the presentation of these fabulous steamed cakes like I did with your Green Tea Cookies!
    Have a good Wednesday!

    Reply
  • Sonia aka Nasi Lemak Lover April 3, 2013, 5:24 am

    Ya, steamed cake is very normal in Asian kitchen but I have never try with matcha flavour before ..and you added yogurt, your cake must be very moist.

    Reply
  • Pure Complex April 3, 2013, 8:17 am

    I can’t believe you steamed these. But they look so darn delicious. I may have to try this out. Thanks for the recipe :)

    Reply
  • Suzanne April 3, 2013, 10:04 am

    I can’t believe that these pretty little cakes are not baked but steamed, how fun. The green color is I so pretty, I bet they are scrumptious.

    Reply
  • Sandra April 3, 2013, 1:27 pm

    I would enjoy eating these as well. Love the color and I look forward to making them.

    Reply
  • Wizzy April 3, 2013, 2:01 pm

    Awesome. Can’t wait to try these.

    Reply
  • Sissi April 3, 2013, 2:35 pm

    I do remember your steamed mini-cakes very well because I made them several times! I must post them one day when they look good enough to be photographed… They are absolutely delicious and I had problems to keep them even one day because they were so soft and irresistible…
    This matcha version is of course fantastic! As a big matcha fan, I’m sure I would love it.

    Reply
  • Juliana April 3, 2013, 7:53 pm

    Love this recipe Nami, especially because uses only 1 egg…and is perfect for small size family. I will have to try this…will let you know :)
    Enjoy your week!

    Reply
  • Patricia April 4, 2013, 1:08 am

    I tried making it yesterday but find that the dough is too thick, could it be that I put too much flour. I did a double recipe and my flour is 250gm, not sure whether is it too much. In the end I added some milk and it turned out well but unfortunately it doesn’t have any green tea taste even though I put 4 teaspoon. Can you tell me where I can buy premier green tea powder in Tokyo or Hokkaido as I’ll be going there in June.
    Thank you very much.

    Reply
    • Nami April 6, 2013, 3:08 pm

      Hi Patricia! Thank you for trying this recipe. I Googled to find the gram for 1 cup flour and it says a US cup (240mL) of flour is about 125 grams. Did you mean 250 ml? It makes a huge difference if 125 grams vs 250 grams.

      Also, the green tea I use is very good and you don’t need to put a lot to taste the flavor. However, some green tea powder’s quality is not very good (you can tell the color of powder is very dull) and you might need to put more powder. I use this brand and you can buy online as well (it’s around $7 in a Japanese supermarket called Nijiya, in case you live near a Japanese store):

      http://maeda-en.com/store/productdetail.php?p_id=018424

      When you are in Japan, you will find many tea stores. The easiest one you can find is the underground food area (usually B1-B2 floor) in major department stores. They always have at least one tea store. Regular grocery stores carry green tea powder in a tin as well.

      Hope that helps. :)

      Reply
  • Stephanie April 4, 2013, 12:01 pm

    Oh, I love this! Especially for the matcha flavor. =)

    Reply
  • Nik@ABrownTable April 4, 2013, 3:33 pm

    These are probably one of the most interesting cake recipes, I’ve read in a while. That and they look gorgeous!

    Reply
  • Sue | My Korean Kitchen April 4, 2013, 5:19 pm

    It looks very fluffy and moist! I never thought Matcha had any sweet taste to be honest. It always seem quite bitter to me. :D But I’m sure it’s very healthy.

    Reply
  • shirley April 5, 2013, 1:18 am

    hi,may i know how many steam cake can i make from the one and half cup of flour.? if i want to make more how many cups of flour do i have to use.thks

    Reply
    • Nami April 6, 2013, 3:28 pm

      Hi Shirley! 1/2 cup of flour for 4 steamed cakes (the size you see in the pictures). Please remember 1 cup = 240ml. If you use 1 1/2 cup, then that makes 12 steamed cakes. Hope that helps. :)

      Reply
  • MnYfoodtalk April 5, 2013, 2:26 am

    I baked few green tea recipe too and I like them, but for steaming, I have not try it yet.
    http://www.mnyfoodtalk.com/index.php/recipe/bake/72-angry-bird-greentea-cake-recipe

    Reply
  • Grubarazzi (@Grubarazzi) April 5, 2013, 4:26 pm

    I would eat all of these in one sitting!

    Reply
  • Sylvie @ Gourmande in the Kitchen April 5, 2013, 6:18 pm

    I love matcha and I like the concept of steaming cakes on the stovetop, I must try to do that.

    Reply
  • Reese@SeasonwithSpice April 7, 2013, 1:20 pm

    Oh Nami, the cake looks so moist & tender! Just the perfect texture for steamed cake. I definitely like the idea of using yogurt & honey. This is a great recipe base. I can’t wait to try it with matcha and various flavors!

    Reply
  • Daisy@Nevertoosweet April 7, 2013, 10:59 pm

    YAY! Another green tea recipe :) You know how much I love them ~ Ohhh I remember trying one of these steam cakes when I went to Japan last a couple of years ago hehe! It looks quite simple and perfect for little kids because they’re not very sweet and I think healthier because it’s steamed :D

    Reply
  • Lynna April 8, 2013, 5:02 pm

    Wow, this is such a cool thing to steam instead of baking! I must try this, especially since it`s simple and looks delicious! Green tea is always a plus!

    Reply
  • Liz April 9, 2013, 6:05 pm

    I love the idea of a steamed cake…no dry, crumbly results! These look perfect for that little nibble of something sweet I want after dinner. You obviously have well honed baking skills, my friend :)

    Reply
  • Colleen April 10, 2013, 10:37 am

    I noticed that in your first steamed cake recipe, you did not wrap a towel around the lid. Should I still use the towel to absorb moisture, or should I only use a towel for the Green Tea Steamed cake, and leave the Corn&Cheese and Chocolate steamed cake without?

    Reply
    • Nami April 10, 2013, 10:39 am

      Hi Colleen! I’m glad you asked! I’d wrap a towel around the lid, and I’ll add that to my older steamed cake recipe too. Thank you for mentioning! Hope you enjoy these steamed cakes! :)

      Reply
  • Jill April 15, 2013, 11:53 pm

    Hello Nami,

    I love 抹茶 and I finally found a simple to use recipe!
    I tried this on Sunday and made 5 rounds of steam cakes. My dad loves it so much that he waited with my by the cooking pot so that the cake can travel to his mouth in the shortest time possible!
    We made some variations to it by adding the アズキ inside the cake. It was a great sell OUT!
    We want to thank you for sharing all the cooking tips with us. Thank you Nami.
    I will be following your blog closely :)

    Reply
    • Nami April 18, 2013, 10:27 am

      Hi Jill! WOW 5 rounds!!! And I’m so happy to hear your dad likes it so much – totally made my day! I hope you enjoy my blog and thank you so much for your feedback. :)

      Reply
  • Crystal April 25, 2013, 10:16 pm

    Hi Nami! I’m thinking of making these steamcakes for my friends and I am wondering if that would be possible? May I know how long would the cakes last/ if they’ll still taste nice when they’re no longer warm? Also, thank you for sharing this recipe! Both my mommy and I absolutely adore green-tea-snacks, so I’m hoping to make some for her soon (:

    Thank you!

    Reply
    • Nami April 27, 2013, 1:22 am

      Hi Crystal!

      They will last 2 days in an airtight container at room temperature (keep it in cool place).

      You can also freeze them after wrapping in a plastic wrap and put in ziploc bag. It should be consumed in 2-3 weeks. You can defrost at room temperature and eat it or you can also re-steam it. You can microwave it, but must be consumed right away as it will harden the texture. :)

      Hope that helps!

      Reply
  • Christine @ Cooking Crusade April 26, 2013, 6:52 am

    I’ve never made steamed cakes at home but they are quite popular in the Philippines where I would visit with my Mum when I was younger and they are super delicious and moist. I should give them a go! This looks like a great recipe to start with :D

    Reply
  • magda April 29, 2013, 1:35 pm

    This is the first time I tried a mushi pan, and I really love your recipe ! I like the matcha flavor with a slight of honey in it, also the fluffy texture of the cake. Next time when I steam these cakes, I’ll have it with the leftover anko (also from your recipe). Totally perfect for snacks !

    Reply
    • Nami April 29, 2013, 9:59 pm

      HI Magda! I’m so glad you liked the recipe! :D It’s easy so you can make it pretty quickly whenever you want to eat it (and I also like the small portion). Yes, try adding anko too, it’s really good… Thank you for your kind feedback!

      Reply
  • Mel May 1, 2013, 2:16 am

    Thanks for the great receipe, I have always been a fan of green tea. I have tried making the green tea cakes today and they taste great! However, they do not look as good as the cakes posted in your blog ( the colour is abit patchy). Any reason for that? Thanks!!

    Reply
    • Nami May 1, 2013, 11:17 am

      Hi Mel! Thank you for trying this recipe and glad to hear you liked it. About the color, I assume you incorporated the matcha in the batter very well so that’s probably not the issue.

      So only thing that I think of is the quality of matcha powder. How was the quality? I use this same brand of matcha for all of my matcha recipes, and it’s a bit pricey but the result is excellent. Matcha is a very pricey ingredient, but it makes a huge difference especially in color. Hope you can try with different brand to see if that helps. :)

      Reply
  • noel May 2, 2013, 7:54 pm

    whats the yogurt and baking powder for ? ARIGATO GOSAYMASHE

    Reply
    • Nami May 8, 2013, 9:43 am

      Hi Noel! Baking powder (and baking soda) is leavening agent, which means they are added to baked goods to increase the volume and lighten the texture.

      Yogurt is used her to moisten. Sometimes we use milk too. :) Hope that helps! Arigato for reading my blog! :)

      Reply
      • Nami May 8, 2013, 9:44 am

        I just replied via email, but bounced back. Hope you get my answer here. :)

        Reply
  • Jane May 6, 2013, 5:17 pm

    Yess, finally get to use matcha powder I have! Thanks for yummy and simple recipe XD I’ll definitely eat it with anko as you mentioned!

    Reply
    • Nami May 8, 2013, 9:45 am

      Hope you enjoy Jane! Yes, the combination of sweet anko and bitter green tea flavor is perfect… :)

      Reply
  • Adeline May 11, 2013, 2:42 am

    Hi! I’m planning to try this out for Mother’s Day with some red bean paste because my Mum loves that combination :) Just wanted to check if the yogurt used was regular yogurt with a thin liquid consistency or was it greek yogurt that was thicker and had more like a cottage cheese consistency? I have both in the fridge and I’m not sure which one to use!

    Reply
    • Nami May 11, 2013, 9:00 am

      Hi Adeline! I used plain regular yogurt this time (not too watery – see the consistency in my picture), but I also use greek yogurt as well. It shouldn’t make a huge difference or at least I haven’t noticed the difference much using different kind of yogurt. Hope that helps. :) Hope your mom enjoy this recipe! xo

      Reply
      • Adeline June 28, 2013, 10:30 pm

        I just re-stumbled upon this link saved in my favourites and the cakes turned out great for a Mother’s Day surprise! Thanks! However I had a leftover piece (mine made 3) and saved it for my Dad when he woke up much later, around 3hrs or so and he said the texture became rock hard :( Is this normal and are we supposed to eat it fresh or did mine not turn out right because my Mum said it was still moist and soft when she had hers right out of the steamer!

        Reply
        • Nami June 29, 2013, 6:26 pm

          Hi Adeline! Since I make 4 at a time (or max 8), I never have leftover and ate the following day. If the air tight container doesn’t help, maybe it’s not meant to eat the next day. Have you re-steamed it (and eat right away)? Maybe that might help too…

          Reply
  • Rachael (Fuji Mama) May 11, 2013, 4:44 pm

    Mushi pan is one of my all-time favorite treats, so I love that you’re writing about it!! This one looks fabulous.

    Reply
  • Tavern May 21, 2013, 9:12 pm

    Hey Nami, which do you prefer green tea steamed cake or green tea baked cake? I want to make one for my sister because she loves green tea, but which one? :D

    Reply
    • Nami May 23, 2013, 3:58 pm

      Green tea steamed cake is very easy to make and less effort so start with that one? :)

      Reply
  • Elly June 17, 2013, 2:50 am

    Hi Nami, I have tried twice using your recipe but I can never get a smooth surface like yours. Mine were ‘rocky’ and very uneven. The texture is different too. My cakes had a more moist and coarse texture in the upper portion but the bottom portion is fine, just like yours. I have followed every steps except that I used the normal steaming method. Please help! I really want to get a perfect cake! :(

    Reply
    • Nami June 17, 2013, 1:01 pm

      Hi Elly! Mine always comes out the same texture and I don’t make any changes when I use this recipe. Try steaming in a frying pan (the same method I use in this recipe) to see if you get the same texture. I never used a steamer for this quick steamed cake recipe. I believe differences in steaming method caused the different texture. Because the ramekins are attached to the hot water, the heat goes inside the cake more gently and evenly than the regular steaming I think. This is the same technique for fluffy Japanese cheesecake recipe I have on the blog. Let me know if that helps. :)

      Reply
  • Laura June 17, 2013, 8:42 pm

    This looks very good! Although it only makes four cupcakes! I’m going to triple the recipe so I can make more! :D Love all the step-by-step and pictures to demonstrate! I’m a visualist so pictures are good!

    I’m going to use this recipe and do a layered cake with green tea mousse and vanilla buttercream, cupcake size. Maybe top it off with some kind of chocolate shaped design, or just chocolate shavings…oh the ideas! HOPEFULLY, my idea turns out perfect!

    Reply
    • Nami June 19, 2013, 10:09 am

      Hi Laura! Yes, 4 steamed cakes at a time since we use a frying pan and the steamed cakes are best when they are just made. Glad step-by-step pictures are helpful. A lot of time I feel I almost give up taking step by step pics because they are time consuming, but comments like yours keep me going. :) Hope you enjoy these steamed cake!

      Reply
  • Satz June 18, 2013, 1:19 pm

    Thank you for the recipe Nami! Simple, fun, not-too-sweet dessert that everyone enjoyed on Father’s Day!

    Reply
    • Nami June 19, 2013, 10:10 am

      Hi Satz! Yay! So happy you enjoyed this recipe. Yes, simple and delicious, and the sweetness is perfect for Asian sweets fan. :)

      Reply
  • Tina June 20, 2013, 1:39 am

    Hello Nami,
    This mushipan is sooooo delicious!!! I read here I can make it with bamboo steamer, so I will try next time.
    I love your recipes *___* With your recipes I can make my japanese boyfriend happy :D It is easy to understand and to cook :) So I can learn to cook japanese. Thank you!!!

    Best wishes from Germany

    Reply
    • Nami June 20, 2013, 2:16 am

      Hi Tina! Yay! So happy you enjoyed this mushipan recipe! About bamboo steamer – A reader name Elly (a few comments above you) commented that she uses steamer and the texture is not like mine. Hope you can steam well with a steamer. I haven’t tried steaming with bamboo steamer myself, so I am not sure how it will be. Very happy to hear your Japanese boyfriend is happy with your Japanese dishes. :D

      Reply
      • Tina June 20, 2013, 5:20 am

        Once again me ^^
        How is it to make it with a microwave?
        Thank you in advance :)

        Reply
        • Nami June 22, 2013, 9:57 am

          Tina, I’m not sure if that will work, and you probably need to adjust cooking time and method according to microwave cooking.

          I have this plastic steamer for microwave, and if you are going to use those kind, the cooking will be similar to one in bamboo steamer. Hope that helps.

          Reply
  • Beth July 20, 2013, 2:30 pm

    These cupcakes have become the number one dessert in our house! My kids love them and they are easy to make. I can prepare it in less than 10 minutes. Sometimes, I leave the matcha out and make plan cupcakes and serve them with fresh fruit. Thank you for the great recipe!

    Reply
    • Nami July 21, 2013, 5:43 am

      Hi Beth! So happy to hear you enjoy this recipe! The steamed cakes are so versatile and very easy to adapt. I’m glad your family enjoy them! Thank you for your feedback! xo

      Reply
  • sk August 3, 2013, 8:42 pm

    I just tried these cakes and they were absolutely delicious!! After seven minutes the cakes looked done but had wet patches on them despite using the kitchen towel, so i popped them into the microwave for 30 seconds. They came out perfectly, wonderful texture and not too sweet. THANK YOU!!

    Reply
    • Nami August 4, 2013, 2:57 am

      Hi sk! So happy to hear you liked this recipe! :) These are really easy and quick to make. I’m happy they came out well after adding a few seconds in the microwave. Thank you very much for writing a feedback on my post. xo

      Reply
  • Chako August 13, 2013, 11:02 pm

    Hi Nami!
    I just stumbled across your blog recently and I love everything! I live with my husband in Japan and I often buy the store brands of mushipan, but I want to learn to make it myself. I just have a question for you, have you ever tried to make it with もち粉? I really like to eat the もち入り蒸しパン that I can buy here, but one time I tried to make it myself and it just completely turned out wrong. Do you have any advice?
    Thanks so much and I’ll look forward to reading and trying your other recipes!

    Reply
    • Nami August 16, 2013, 4:49 pm

      Hi Chako! I’m happy to hear you enjoy my blog. THANK YOU! :) I haven’t’ made mushipan with mochiko before. But after a little research I’ve found a lot of mushipan with Joshinko (上新粉) recipe, but not too many with mochiko. I think it works better with joshinko. I’ll share the link I found.

      http://cookpad.com/search/%E4%B8%8A%E6%96%B0%E7%B2%89%20%E8%92%B8%E3%81%97%E3%83%91%E3%83%B3 (you can use Chrome to translate)

      I will try some recipe myself one day. :)

      Reply
  • Sophie August 15, 2013, 7:28 pm

    I just made it (literally like several minutes ago) and I absolutely love them! I put too much matcha in mine so it wasn’t as sweet but oh my they were so soft and delicious! Thank you for sharing this recipe!

    Reply
    • Nami August 16, 2013, 4:51 pm

      Hi Sophie! Yay! Thank you so much for your feedback. I’m so happy to hear you liked this recipe and enjoyed the steamed cake. :)

      Reply
  • Anna August 19, 2013, 6:23 am

    Hi Nami-san! I tried your recipe and it was a big hit with my family. And the mushi pan turned out so pretty too! Thanks for the recipe! :)

    Reply
    • Nami August 19, 2013, 9:26 pm

      Hi Anna! Ohhh I’m so glad you liked it and they turned out well. Yes the color is amazing! You must have good green tea powder too, in order to get nice green color. :) Thank you for your feedback!

      Reply
  • Ada September 2, 2013, 3:58 pm

    I’ve never baked or made pastries before and the cake still turned out so well. Thanks for helping me overcome my anxiety of cooking.

    Reply
    • Nami September 2, 2013, 11:05 pm

      Hi Ada! I’m so glad to hear you enjoyed this recipe. Thank you for trying! :) xo

      Reply
  • milkteaxx September 13, 2013, 12:38 am

    these look amazing, cant wait to try them this weekend

    Reply
  • Tiffany | baking at tiffanys September 13, 2013, 1:46 pm

    Yum, I love steamed cakes like this! It looks less difficult than I expected too. I will need to try this some time!

    Reply
  • Adi October 10, 2013, 12:20 am

    Hi Nami
    Do you think it would be strange to make these steamed cakes into a cupcake style with red bean buttercream on top? My grandma’s birthday is coming up, and I know she would like something in green tea flavor… for a cake!

    Thanks!

    Reply
    • Nami October 10, 2013, 9:44 am

      Hi Adi! The steamed cakes are meant to be eaten hot/warm. So…I’m not sure if your cupcake idea will work. When the steamed cake cool down, the texture will be harder unlike cupcakes. I just posted green tea chiffon cake recipe. Maybe that works better for your grandma’s birthday cake? You’re so sweet making something for your grandma. :) Happy Birthday to your grandma!

      Reply
  • Way Patrick October 26, 2013, 4:35 am

    I think that Green tea has a bunch of benefits and it covers an extremely large range of possibilities! I understand that it’s utilized in really different branches, I really like it and knowing a bit more about it is what I was looking for! so thanks a lot!

    Reply
  • Josh October 27, 2013, 6:47 pm

    Great recipie. I followed it almost exactly (accidentally threw the flour into the wet before mixing in the baking powder, but fortunately the batter is forgiving towards those kinda of mistakes), and they turned out exactly as I remembered green tea cakes from Japan to be. Light and fluffy, though perhaps too subtle for a western pallete. If you’re making these for non-Asians, perhaps up the sugar to 2 tablespoons or top with a vanilla icing (Anko paste’s texture can be off putting to those not used to its grittiness).

    Reply
    • Nami October 27, 2013, 8:53 pm

      Hi Josh! Thank you! I agree, if non-Asian person taste this steamed cake, I think they will be surprised that this is even called “cake”. Hehe! So thank you for your suggestion! :)

      Reply
  • melss November 7, 2013, 4:17 am

    hi Nami, how if i don’t have the ramekins? Can i use the silicone molds?
    And how about using the steamer? is it ok to put the silicone molds directly? thanks.

    Reply
    • Nami November 7, 2013, 8:39 am

      Hi Melss! You can use silicone molds and steamer! :) Yes, you can put it directly, but just in case, I’d put parchment paper underneath for overflow (easy cleanup) but that’s not necessary.

      Reply
  • Sunny November 9, 2013, 6:24 am

    These were delicious and not too sweet (but i put alot of anko haha). Theyre really cute with a pinch of black sesame before you steam! My boyfriend is filipino, and to me the dough texture, even the sweetness was exactly like a siopao! Im cooking some bacon today, i think ill try a crazy combinaison like potatoes, bacon, cheese and parsley… I was thinking of putting the red bean inside the cake too. Or a million other. Thank you !

    Reply
    • Nami November 10, 2013, 1:33 am

      Hi Sunny! I’m so glad you and your boyfriend enjoyed it! Thank you so much for trying this recipe. Try many kinds of variation. :)

      Reply
  • Megumi January 8, 2014, 7:56 pm

    Tasted great! It wasn’t very sweet, but still had alot of flavour. I will definitely make this again in the next few days as well as the chocolate steamed cake. \(^ v ^)/

    Reply
    • Nami January 8, 2014, 8:51 pm

      Thank you Megumi! No, it’s not like Western cupcakes or muffins. It’s more like steamed bun with slightly sweet green tea flavor. :) Thank you so much for trying this recipe! xo

      Reply
  • Iso January 14, 2014, 2:43 pm

    Hi! I tried making these in a metal steamer and they turned out a very dark brown on top and were undercooked on the bottom of the cake. Do you have any advice?

    Reply
    • Nami January 14, 2014, 8:23 pm

      Hi Iso! I have never used a steamer to make this (I use only a frying pan technique above), so I am not sure how long it should be steamed for a perfect result. Since you mentioned they are undercooked on the bottom, you will need to cook longer. Is it dark “brown” or more like dark green that batter is still not cooked? Or the texture is steamed cake but the color is brown? I’m not sure how many you put inside, but make sure you give enough space in between so that they are all equally cooked. Many readers (especially in Asia) shared their pictures of Green Tea Steamed Cake on my facebook fan page. A lot of them use metal steamer, so I know it’s possible to make. Hope you can get the good result. :)

      Reply
  • Helgee January 25, 2014, 7:47 pm

    I just made these. Easy and delicious. I didn’t have ramekins and used tealight glass holders that I had never used with candles. They came out perfect. I will try your chiffon cake recipe next. Thanks so much for hour recipe and clear instructions.

    Reply
    • Nami January 25, 2014, 11:09 pm

      Hi Helgee! I’m so happy they came out well! Isn’t it so easy to make? :) Chiffon cake is pretty easy to make too, and I hope you enjoy the light and delicious dessert. Thank you for trying my recipes, Helgee! :)

      Reply
      • Helgee February 4, 2014, 3:53 pm

        Thanks for the tip. I looked at your pictures again. Maybe my sister is too picky. I love the mushi pan and they are cute to look at and good to eat so I made them many times!

        Reply
  • Diana February 18, 2014, 10:45 pm

    Love your steamed cake. First try and came out great thanks to your wonderful detailed and pictured instructions. So easy. Haven’t had a recipe that came out this great on a first try. I must try the rest of your 350+ recipes. What a wonderful website you have!

    Reply
    • Nami February 18, 2014, 11:34 pm

      Hi Diana! Aww thank you so much for your sweet comment – you have just made my day! I’m glad the steamed cake came out well. Aren’t these super easy to make, AND delicious? Thank you for trying this recipe! I hope you enjoy other recipes as well! xo

      Reply
  • Jinilia February 24, 2014, 9:46 pm

    Hi Nami! Thanks again for the wonderful recipe i just tried it today and it came out really soft and tasty. Btw mine are not as green as yours. It turned very dark green almost brown. Why is that? Is it because of the matcha powder? However, I used the same matcha powder to bake your green tea cookies but the cookie color is not as dark.

    Anyway, despite the color, i really love the taste and texture :) not so sweet, just right for me. Thanks again for the recipe.

    Reply
    • Nami February 24, 2014, 11:04 pm

      Hi Jinilia! I’m glad you liked this recipe. Regarding the green tea, the color of matcha changes after opening the container. Fresh matcha always have bright green color and after you keep it for a while, it will be less bright. That can be one reason… or only reason I can think of right now. Was the color of batter brighter compared to the one after being baked? When I look at my step by step pics… it’s about the same color, I think. I hope you give it a try with fresher matcha next time and see if the color will improve. :)

      Reply
      • Jinilia February 24, 2014, 11:59 pm

        Hi Nami thanks for the fast answer :)
        I think you’re right. I bought the matcha when trying your matcha cookies and that was months ago. That’s why my greentea cookies had bright green color because the matcha powder was freshly opened.

        My batter was already dark green before steaming. After steaming the color was not much different.

        Anyway even though the color a bit dark, do you think it’s still safe to eat? Since the matcha powder has not past the expiration date. Btw, now the steamed cake are all eaten lol. So let’s see in a few hours if they are actually safe to eat lololol

        Reply
        • Nami February 25, 2014, 5:02 am

          LOL!!! You’re funny. :D It should be safe, but for a tea company’s standard, it’s already not the best quality matcha. The color is one thing, but probably the fragrance and taste is not the best compared to when you just opened it. But I’m pretty sure it’s edible. ;) It will taste much better when you use fresh matcha. :)

          Reply
          • Jinilia February 25, 2014, 7:08 pm

            Hi Nami I can now officially state that the cake is safe lol nobody got weird bowel movement whatsoever :D
            Thanks for the tip. I guess I better start using my matcha powder more often :)

            Reply
            • Nami February 25, 2014, 11:14 pm

              Ahahaha! Yeah use matcha soon, and try to keep it in an airtight container. Enjoy cooking more matcha dishes. :)

              Reply
  • MyTram April 3, 2014, 12:05 pm

    How did you get your cakes get so green? When I tried the recipe, mine looked brown , but it was lightly green on the inside. Oh yeah! Try to put mini chocolate chips into the cake. It’s really good. (No, that’s not the reason the cake was brown. (=_=) Pleas and Thank you!!!~

    Reply
    • Nami April 3, 2014, 4:14 pm

      Hi MyTram! I think I know the reason. It’s truly based on green tea quality. When you look at the green tea and if it’s not as bright and vivid like mine, probably the steamed cake won’t show the beautiful green color. A lot of green tea that is sold at Asian stores are mixed with sugar or simply the quality is not good enough. Try in Japanese supermarket which sells matcha that’s for drinking or culinary. When you open the jar or package, you will know the difference. :) I bet the chocolate will make it even more delicious! :)

      Reply
      • MyTram April 3, 2014, 7:21 pm

        I do have the matcha that is used for drinking, but I don’t know what the problem is. (=~=) The chocolate is really good! (=w=)

        Reply
        • Nami April 3, 2014, 8:50 pm

          I researched a little bit, and it looks like the matcha color may turn to brown when the matcha’s quality is not good, or it’s been open for a while and use it (the freshness is gone). Another one is the cooking time/heat. Maybe you can try changing a little bit to see if you can keep it green on the outside. Hope this helps! :)

          Reply
          • MyTram April 4, 2014, 6:53 am

            Oh. That makes sense now. Thank you! \(^w^)/

            Reply
  • ly April 12, 2014, 9:36 am

    Hi there! I love your website and recipes. This recipe look so easy to make. I will make for breakfast. Also you look gorgeous!

    Reply
    • Nami April 14, 2014, 7:51 pm

      Hi Ly! Thank you so much for your kind words and I hope you enjoy this recipe. :)

      Reply