Japanese Yogurt Steamed Cake (Yogurt Mushi-pan)
Japanese Yogurt Steamed Cake (Yogurt Mushi-pan) ヨーグルト蒸しパン. Makes 4 x 7 cm cakes. The sweetness can vary depending on the sweetness and type of yogurt you use — the author likes a minimally sweetened, full-fat yogurt. Best eaten freshly made.
Ingredients
| 50 g | Caster sugar (this is the reduced amount from the original; this amount of sweetness is just right for me) | |
| 150 g | Yogurt, preferably with 4% fat | |
| 90 ml | Milk | |
| 1 tbsp | 15 ml | Vegetable oil |
| 150 g | Cake flour | |
| 1 1/2 tsp | 7.5 ml | Baking powder |
Instructions
*You can use 150g self raising cake flour instead of 150g cake flour plus 1 1/2 tsp baking powder. Please remember to omit the baking powder if you are using the self raising flour.
- Add sugar, yogurt, milk and oil into a large mixing bowl. Mix until combined.
- Sift in flour and baking powder into the yogurt mixture and stir until just combined.
- Line 4 ramekins with paper cups and fill the paper cups with the batter to 90% of its capacity.
- Steam over high heat in a single layer for 10-15 mins or until cooked. Note: It is better not to use multiple layers of steaming rack to steam these cakes, as the multiple layers will distribute the heat too much, resulting in a massive reduction of heat in the steam. When ready, remove the cakes immediately from the steamer and serve them warm or at room temperature.
We have finished eating all these 4 cakes within the same day that we made them, so we can't tell you how to store these cakes and don't know if they will stay moist and fluffy on the next day. Regardless, I reckon these cakes are at their best when they are freshly made.