It’s my first time making a steamed cake. Traditionally, the Japanese Mushi-pan 蒸しパン is steamed with glass ramekins in a pan of boiling water but I didn’t have any glass ramekins so instead opted to use my bamboo steamer which you can easily buy in any oriental supermarket or check out your local Chinatown. As you can see in my video, I quite naively poured the cake mixture into cupcake papers which obviously didn’t have any support so let’s forget that little failure and see how lovely the steamed cake turned out when I just used a cut piece of…