Japanese Steamed Cake (Mushi Pan)
21 February, 2019 09:45. This recipe includes three variants: Basic Mushi Pan, Chocolate Mushi Pan, and Marbled Mushi Pan.
Ingredients
| 1 | large egg | |
| 25 gm | castor sugar | |
| 2-3 tbsp | 30–45 ml | milk (2 tbsp basic version, 3 tbsp chocolate version) |
| 1-2 tbsp | 15–30 ml | vegetable oil (1 tbsp basic version, 2 tbsp chocolate version) |
| 75 gm | cake flour | |
| 1 tsp | 5 ml | double action baking powder |
| 15 gm | unsweetened cocoa powder (chocolate version) | |
| 30 gm | chocolate, roughly chopped - additional ingredient (chocolate version) |
Instructions
BASIC MUSHI PAN [makes 4 small cakes] Uses: 1 large egg, 25 gm castor sugar, 2 tbsp milk, 1 tbsp vegetable oil, 75 gm cake flour, 1 tsp double action baking powder.
- Whisk egg and sugar lightly in a mixing bowl, add in milk and oil. Mix till well combined.
- Sieve flour and baking powder into egg mixture and whisk with a hand whisk until batter is smooth [the batter is quite thick].
- Spoon batter into cupcake casings until 3/4 full and steam for 15 minutes to cook or until the skewer inserted comes out clean. I used an electric steamer to steam these cakes.
- Turn off the heat and remove cakes to cool. Serve warm or in room temperature.
CHOCOLATE MUSHI PAN [makes 4 small cakes] Uses: 1 large egg, 25 gm castor sugar, 3 tbsp milk, 2 tbsp vegetable oil, 75 gm cake flour, 15 gm unsweetened cocoa powder, 1 tsp double action baking powder, plus 30 gm chocolate - roughly chopped [intend to use choc-chips or mint flavoured chocolate but forgotten] - additional ingredients. 5. Whisk egg and sugar lightly in a mixing bowl, add in milk and oil. Mix till well combined. 6. Sieve flour, cocoa powder and baking powder into egg mixture and whisk with a hand whisk until batter is smooth [the batter is quite thick]. Add additional ingredients if using. 7. Spoon batter into cupcake casings until 3/4 full and steam for 15 minutes to cook or until the skewer inserted comes out clean. I used an electric steamer to steam these cakes. 8. Turn off the heat and remove cakes to cool. Serve warm or in room temperature.
MARBLED MUSHI PAN [Japanese Steamed Cake] For the Marbled Mushi Pan, scoop plain and cocoa batter alternately into cupcakes cases, use a skewer to swirl the batter to create the marble effect.
From http://tastelloutiscooking.blogspot.com/2014/05/japanese-steamed-cake-mushi-pan.html