Steamed Cakes (Mushi-Pan)

3 Reasons To Make Mushi-Pan (Japanese Steamed Cakes)

1. Quick and easy to make — This recipe is so quick and easy to make! Even my children can make them as long as I help with the steaming. It only takes 20 minutes from start to finish! Since they're quick to make, you can make them fresh whenever you want to eat them.
2. Versatile — The best part of steamed cakes is that they can be easily changed to either savory or sweet flavor. My Basic Steamed Cake recipe below is the standard recipe where you can adapt to sweet or savory versions as you please. For sweet steamed cakes, you can add vanilla extract. I didn't add it so the recipe can be changed to a savory one. I recommend keeping the sugar for the savory version as a slight sweetness helps to enhance flavor.
3. Re-steam make it fluffy — You can store in the freezer for later and re-steam it when you want to eat for a quick snack. The steamed cakes will be soft and spongy again!

Prep Time: 10 mins. Cook Time: 10 mins. Total Time: 20 mins. Course: Breakfast, Snack. Servings: 4 steamed cakes.

Instructions

1. Cover the lid with kitchen towel to prevent condensation from the lid from falling on to the steamed cakes (please don't skip!). Fill a large frying pan with water about ½ inch (1.3 cm) deep. Cover the pan with the lid and slowly bring water to boil.

For Basic Steamed Cake

1. Gather all the ingredients.
2. In a medium bowl, combine all-purpose flour and baking powder and whisk well to combine (shortcut for sifting).
3. In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined.
4. Pour the egg mixture into the flour mixture and mix until smooth.
5. Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.
6. Place the glass ramekins in the boiling water and cook covered on the lowest heat for 8 minutes.
7. They're done when a skewer inserted comes out clean without wet batter. Turn off the heat and remove the ramekins from the pan and let them cool on a wire rack. Serve warm or at room temperature.

For Corn & Cheese Steamed Cake

1. Gather all the ingredients.
2. In a medium bowl, combine all-purpose flour and baking powder and whisk well to combine (shortcut for sifting).
3. In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined.
4. Pour the egg mixture into the flour mixture and mix until smooth.
5. Add corn and cheese and mix until combined. Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.
6. Place the glass ramekins in the boiling water and cook covered on the lowest heat for 12-13 minutes. They're done when a skewer inserted comes out clean without wet batter.
7. Turn off the heat and remove the ramekins from the pan and let them cool on a wire rack. Serve warm or at room temperature.

For Double Chocolate Steamed Cake

1. Gather all the ingredients.
2. In a medium bowl, combine all-purpose flour, baking powder and cocoa powder, and whisk well to combine (shortcut for sifting).
3. In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined.
4. Pour the egg mixture into the flour mixture and mix until smooth.
5. Add chocolate chips and mix until combined. Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.
6. Place the glass ramekins in the boiling water and cook covered on the lowest heat for 8 minutes. They're done when a skewer inserted comes out clean without wet batter. Turn off the heat and remove the ramekins from the pan and let them cool on a wire rack. Serve warm or at room temperature.

Recipe Notes Glass ramekins: You can use these ramekins to make (steamed) Custard Pudding!

Equipment you will need:

• A large frying pan with lid that can fit 4 ramekins
• Kitchen towel that is big enough to cover the lid
• 4 cupcake liners
• 4 6 oz glass ramekins

Recipe by Namiko Chen of Just One Cookbook.