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 baking paper instead.
The cake mixture is from a recipe I found on https://www.justonecookbook.com/steamed-cake/ which is a really wonderful website for Japanese Cooking, that I highly recommend.
I added cocoa to my cake mixture and substituted the sugar for agave syrup or honey.
Recipe:
60g Corn/Rice Flour
1 Tbsp Baking Powder
1 Large Egg
30ml Milk
2 Tbsp Agave Nectar/Honey
15ml Sunflower Oil
4 Heaped Tsp Cocoa
Now pour an inch or two deep of water into a saucepan and bring to a boil.
Put the bamboo steamer on top and let it steam for around 15 minutes. Check with a knife or metal skewer, if they come out clean then that cake is done.
Now enjoy with a dollop of yogurt and a ‘skizzle’ of honey and cinnamon.
A New Love for Steamed Cake!
These cakes are so moist and tasty, they have a totally different texture to an oven baked cake. You can even re-steam them to make them fluffy again. They are supremely easy to make and can even be made as savoury with cheese. Check out my next posts where I will experiment with savoury flavours.
Check out the video here on my YouTube Channel: https://www.youtube.com/watch?v=6GbYj7rGWGM
