Japanese Steamed Cake (Mushi-pan) 蒸しパン
We are surprised that steaming can yield such moist and fluffy cakes!
After enjoying these, I'm thinking of changing my blog name to Steam for Happy Kids! - LOL!
This basic mushi-pan 蒸しパン (Japanese steamed cake) originates from Nami (Just One Cookbook). I have made our mushi-pan like what Nami did with 1) corn and cheese and 2) cocoa and chocolate. Both are very moist, fluffy and yummy! These steamed cakes are extremely easy to make and doesn't require any fanciful and cooking tool to steam and even my 5-year old boy can make these. Interestingly, Nami steamed hers using a frying pan but I have made mine using an electric steamer and steam them directly using heat-resistant cupcake cups instead of ramekins. For extra fluffiness, I have used cake flour and double-action baking powder and this combination worked beautifully for me.
Thanks Nami! This recipe is simply fantastic!
Here's my version of mushi-pan 蒸しパン, mostly adapted from Just One Cookbook
Basic mushi-pan 蒸しパン
Makes 4-5 small cakes, 5 cm diameter x 3 cm height
75g cake flour, preferably 7-9% protein
1 tsp baking powder, preferably double-acting
1 egg, 60g
2 tbsp milk
25g sugar
1 tbsp vegetable oil (I used rice bran oil)
Corn and cheese mushi-pan コーンチーズ蒸しパン
Makes 6 small cakes, 5 cm diameter x 3 cm height
75g cake flour, preferably 7-9% protein
1 tsp baking powder, preferably double-acting
1 egg, 60g
2 tbsp milk
25g sugar
1 tbsp vegetable oil (I used rice bran oil)
1/2 cup corn kernels
1/2 cup cheese, roughly crumbled or shredded (I used Parmesan for extra flavours)
Note: The original recipe adds only 1/4 cup corn and 1/4 cup cheese but we prefer our mushi-pan fully loaded with corn and cheese for extra flavours. Steaming can make Parmesan cheese slightly chewy and we are loving these cakes exactly the way we made these. If you are not a fan of chewy cheese, you may use cheese in finer texture to avoid any chewiness.
Double chocolate mushi-pan ダブルチョコレート蒸しパン
75g cake flour, preferably 7-9% protein
15g unsweetened cocoa powder, preferably Dutch process (I used Valrhona)
1 tsp baking powder, preferably double-acting
1 egg, 60g
3 tbsp milk
25g sugar
2 tbsp vegetable oil (I used rice bran oil)
30g chocolate, roughly chopped (I used Callebaut dark chocolate with 55% cocoa)
First, set water to boil in a steamer. If you are using a frying pan to steam these cakes like Nami, you will need to steam your cakes in ramekins lined with cupcake liners. To prepare, pour water into a large frying pan to half the level of the ramekins that you are using. Cover the frying pan lid with kitchen towel. This will prevent the condensation from falling onto the steamed cakes. Cover the pan with the lid and bring water to boil. If you are using an electric steamer like me, all you have to do is to pour water in the steamer and switch on the power. Easy! LOL!
Put a cupcake liner in ramekins.
In a bowl, whisk egg, milk, sugar, and oil until combined. Sift in flour and baking powder (and cocoa powder for Chocolate mushi-pan).
Mix batter until smooth. Add additional ingredients (corn and cheese, or chocolate) and mix until combined.
Pour the mixture into the heat-resistant cupcake cups or lined ramekins and place them in the steamer. Steam them for 8 mins if you are using the frying-pan steaming method or 10-15 mins if you are using an electric steamer as the cakes in the upper rack will require 15 mins to cook or until a skewer insert comes out clean.
Turn off the heat. Remove the cakes from the steamer or ramekins and allow them cool in room temperature. Serve warm or at room temperature.
Happy Steaming
Please support me and like me at Facebook...
After enjoying these, I'm thinking of changing my blog name to Steam for Happy Kids! - LOL!
This basic mushi-pan 蒸しパン (Japanese steamed cake) originates from Nami (Just One Cookbook). I have made our mushi-pan like what Nami did with 1) corn and cheese and 2) cocoa and chocolate. Both are very moist, fluffy and yummy! These steamed cakes are extremely easy to make and doesn't require any fanciful and cooking tool to steam and even my 5-year old boy can make these. Interestingly, Nami steamed hers using a frying pan but I have made mine using an electric steamer and steam them directly using heat-resistant cupcake cups instead of ramekins. For extra fluffiness, I have used cake flour and double-action baking powder and this combination worked beautifully for me.
Thanks Nami! This recipe is simply fantastic!
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| Japanese Steamed Cake (Mushi-pan) 蒸しパン |
 |
| Today, I'm steaming 2 kinds of mushi-pan: Corn and cheese... |
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| ... and chocolate! |
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| I'm using double acting baking powder for extra fluffiness! |
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| Mixing the batter is super easy and my son was doing most of the work... |
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| These corn and cheese batter are ready for steaming.... |
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| Wait! We have to mix the chocolate ones... |
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| Within the next 5 mins, the chocolate ones are ready for steaming too... |
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| steam steam steam.... |
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| Look what we got here... Pretty mushi-pan! |
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| ... and extra chocolate-y ones! |
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| I'm totally convinced that these cakes are good! |
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| Fluffy and moist too! |
Here's my version of mushi-pan 蒸しパン, mostly adapted from Just One Cookbook
Basic mushi-pan 蒸しパン
Makes 4-5 small cakes, 5 cm diameter x 3 cm height
75g cake flour, preferably 7-9% protein
1 tsp baking powder, preferably double-acting
1 egg, 60g
2 tbsp milk
25g sugar
1 tbsp vegetable oil (I used rice bran oil)
Corn and cheese mushi-pan コーンチーズ蒸しパン
Makes 6 small cakes, 5 cm diameter x 3 cm height
75g cake flour, preferably 7-9% protein
1 tsp baking powder, preferably double-acting
1 egg, 60g
2 tbsp milk
25g sugar
1 tbsp vegetable oil (I used rice bran oil)
1/2 cup corn kernels
1/2 cup cheese, roughly crumbled or shredded (I used Parmesan for extra flavours)
Note: The original recipe adds only 1/4 cup corn and 1/4 cup cheese but we prefer our mushi-pan fully loaded with corn and cheese for extra flavours. Steaming can make Parmesan cheese slightly chewy and we are loving these cakes exactly the way we made these. If you are not a fan of chewy cheese, you may use cheese in finer texture to avoid any chewiness.
Double chocolate mushi-pan ダブルチョコレート蒸しパン
75g cake flour, preferably 7-9% protein
15g unsweetened cocoa powder, preferably Dutch process (I used Valrhona)
1 tsp baking powder, preferably double-acting
1 egg, 60g
3 tbsp milk
25g sugar
2 tbsp vegetable oil (I used rice bran oil)
30g chocolate, roughly chopped (I used Callebaut dark chocolate with 55% cocoa)
First, set water to boil in a steamer. If you are using a frying pan to steam these cakes like Nami, you will need to steam your cakes in ramekins lined with cupcake liners. To prepare, pour water into a large frying pan to half the level of the ramekins that you are using. Cover the frying pan lid with kitchen towel. This will prevent the condensation from falling onto the steamed cakes. Cover the pan with the lid and bring water to boil. If you are using an electric steamer like me, all you have to do is to pour water in the steamer and switch on the power. Easy! LOL!
Put a cupcake liner in ramekins.
In a bowl, whisk egg, milk, sugar, and oil until combined. Sift in flour and baking powder (and cocoa powder for Chocolate mushi-pan).
Mix batter until smooth. Add additional ingredients (corn and cheese, or chocolate) and mix until combined.
Pour the mixture into the heat-resistant cupcake cups or lined ramekins and place them in the steamer. Steam them for 8 mins if you are using the frying-pan steaming method or 10-15 mins if you are using an electric steamer as the cakes in the upper rack will require 15 mins to cook or until a skewer insert comes out clean.
Turn off the heat. Remove the cakes from the steamer or ramekins and allow them cool in room temperature. Serve warm or at room temperature.
Happy Steaming
Please support me and like me at Facebook...
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