Green Tea Steamed Cake 抹茶蒸しパン

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Green Tea Steamed Cake | JustOneCookbook.com

Steamed Cake or we call it Mushi Pan (蒸しパン) is a light, fluffy, and soft cake.  As the name suggests, it is steamed instead of baked, and it takes less than 20 minutes to prepare from the beginning to the end.  I shared another version two years ago and that steamed cake recipe has been one of the most popular recipes especially among readers from Asia.

Green Tea Steamed Cake | JustOneCookbook.com

Since then, I’ve keep experimenting with the ingredients and came up with this recipe that I enjoy and have been using for a while.  To make the steamed cake more moist, I added honey and used yogurt instead of milk.  I love the changes I made and I hope you give this updated version a try if you tried other steam cake recipes before.  Let me know what you think!

Green Tea Steamed Cake | JustOneCookbook.com

These steam cakes were made with matcha/premium green tea powder this time.  What does matcha taste like?  It’s a bit difficult to describe.  It has a unique rich bitter taste as well as sweetness.  When matcha is used in recipes, the flavor becomes subtler.  If you are a matcha fan, you might be interested in my other matcha recipes like Green Tea Ice Cream, Green Tea Cookies, and Green Tea Crème Brûlée.

Season with Spice matcha promo for JOC

This simple and quick steamed cake recipe is perfect for after school snack or when you have sudden guests.  Hope you enjoy “steaming” these little cakes!  Itadakimasu!

Green Tea Steamed Cake | JustOneCookbook.com

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Green Tea Steamed Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 Steamed Cakes
Ingredients
Instructions
  1. Wrap a frying pan lid with a kitchen towel. This will prevent condensation from falling onto the cakes while steaming.
  2. Place four empty ramekins in the pan and pour water into the frying pan to halfway up the exterior of the ramekins. Take out the ramekins, cover the pan with the lid, and bring water to a boil.
  3. Place a cupcake liner inside.
  4. In a medium bowl, add the egg and oil and whisk well.
  5. Add the honey and yogurt and mix well.
  6. Add the sugar and mix thoroughly.
  7. Sift the flour and baking powder together and add into the egg mixture.
  8. Sift the matcha powder and fold until powder is well incorporated into the batter.
  9. Pour the batter evenly into four cupcake liners.
  10. When the water starts to boil, place the ramekins inside the pan.
  11. Cover with the lid and steam over medium-low heat for 12-14 minutes.
  12. To test if the steam cake is ready, insert a skewer in the center of the cake and see if it comes out clean without wet batter. Do not overcook as the cakes will become hard. Remove the ramekins from the pan and serve with sweet red bean paste.
Notes
These glass ramekins are from Pyrex.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

JOC reader Angel (@berryangelz) tried this recipe and made these absolutely gorgeous steamed cakes that I want to share with you.

Angel

When I asked her how she made them, she agreed to share her tutorial with us!  Here’s her tutorial:

  1. Just before adding matcha powder, portion out 2 tsp. of plain batter for pink color and 1.5 tsp. of batter for brown color into two bowls.
  2. Add 1 tsp. of sifted flour into 2 tsp. batter and mix well and add in some pink food color.
  3. Add 3/4 tsp. of cocoa powder to 1.5 tsp. of plain batter and mix well.
  4. Transfer both batter into piping bags.
  5. Add matcha powder to the rest of the plain batter and mix well.
  6. Filled matcha batter into cupcake liners and drop the liners on the counter top a few times to remove air bubbles before pipe pattern on the cakes as desired.

Note:

  • Batter should be slightly thicker yet able to pipe.
  • Add in a little bit more batter if its too thick or flour if its too thin.  It should be at the right consistency as pipe design may sink while steaming if the batter is too watery.

Anmgel shares her beautiful dessert creation on her instagram (@berryangelz) so do check out her feed!  Thank you Angel!

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  1. This recipe looks so yummy! I can’t wait to try it. I just recently tried making manju myself for the first time. I made them in my bamboo steamer, so I was wondering if I could make these in a bamboo steamer as well?

    Thanks in advance :)

    1
    • Hi Aubree! Yes, you can use regular steamer too! This recipe works for people who don’t have a steamer but they can still make steamed cake. :) Your homemade manju must be delicious!

      2
  2. 完璧!春の色ですね。蒸気で抹茶ケーキを作ったことがありませんがなみさんのレシピで必ず試してみたいです。Perfect! Spring colors! I’ve never tried making matcha cakes via steam but with Nami-san’s recipe I’d like to give it a try =)

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  3. donna mikasa

    Oh, I can’t wait to try this, especially since I have some leftover matcha powder! It looks so good, together with the bit of anko! Will let you know how it turns out! Thank you!

    6
    • Hi Donna! I saw your Instagram photo of your green tea steamed cake! SO pretty! Thank you for making these and I’m glad you liked them! :)

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      • donna mikasa

        I was so pleased with how it turned out and the best part is my family loved it, too. Next time we’ll try it with some anko but it was just as good on its own. And I’ll be trying the chocolate version next!

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  4. i just made your steamed cake recipe with marmalade and cheese yesterday, nami ^^ it’s so unbelievably easy to whip up! and i was thinking of making some with grated apples and honey today ^^ even though i’m on a self-imposed ban (slow down) on baking, i couldn’t resist but sneaked in the steamed cakes to cure my withdrawal symptoms ^^ and they are the perfect portion for breakfast and post-dinner! i don’t feel guilty at all because of the minimal oil and carb ^^

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    • I’m sure you can, but when it’s too big, it’s harder to cook inside (center) and when you overcook steamed cake, the texture no longer becomes soft… so don’t make it too big. :)

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  5. When the mentioned of steamed cake, the cake sure to be turned out soft and moist. Love to have this together with the red bean; it would taste extra yummy!

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  6. Carmen

    Ho my God!!! I was looking for this recipe!!! This will be my next culinary project. I have all the ingredientes. Thank you for a so detailed explanation. Your blog is always a inspiration.

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  7. I’m really excited about this recipe! I adore lighter steamed cakes and want to try the milk *and* your yogurt/honey versions. Your simple step-by-step instructions and photos are awesome, and great tip on covering the steamer lid! I only steamed like this once (for red bean pudding cakes like ones I ate as a child in Hong Kong) and wish I knew the trick with the towel! Thanks for sharing, Nami!!

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  8. You know what, I never use matcha powder in recipes, I love the green color it gives to cakes, but I tried to buy it in the supermaket and was very expensive, so I have to take some time to go to the asian market, to find the right combination: price and quality.
    By the way, I like so much your baking cups…!!!

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  9. Kimmi

    These are adorable! =) I really like your tip about wrapping the lid with cloth to prevent condensation. I’ve definitely run into that problem with other steamed dishes in the past, so your solution seems like a quick and easy fix. Thanks for sharing~~

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  10. Nami, the color of these cakes is so pretty for Spring! Your other variations (corn & cheese, and of course, that chocolate one!) are reason to give thanks for the research you did to come up with these lil’ gems. Thank you!

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  11. The texture is so lovely! They look as soft as pillows. I love the steaming method you’ve used here. There are so many steamed pastry recipes I see that I always assume I can’t make because I don’t have a steamer, but this I could do!

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  12. Ilonka

    I wonder if it would be possible to add a dollop of anko inside the cakes–have you done this before, Nami? Looks great!

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  13. 강민지

    Wow!!! I got so excited, that I made them tonight. I really love it! Tastes incredible… and yes, it’s so light, fluffy, and soft!!! Can’t wait to make some for my in-laws when I visit them next week, they love my homemade cupcakes, and i bet they will love these steamed cakes more. Now, I have this recipe on top of my list. Thank you so much Nami~!!^_____^

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    • Hi! So happy to hear you already made these steamed cakes and liked them. 😀 Thank you very much for your kind feedback! Hope your in-laws enjoyed them too. :)

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  14. Lovely looking cakes! I’ve never made or eaten these, and they look really interesting. I think I like the flavor of green tea better as an ingredient in things than as tea itself (and I drink tea in preference to coffee, although usually black tea). Really fun post – thanks.

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  15. Hi Nami, I’ve been a silent reader and admirer of your blog for a long time now…beautiful blog you have.

    I’m from Kerala, a south-Indian state, and we also make similar steamed cakes.
    They are light, soft and airy. I’ve always wanted to try Green tea flavored bakes, I’m so tempted to try this easy version.

    Love those glass cups in which u r steaming the cupcakes…so handy. Where did u get it from?

    Luv,
    Manju

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  16. Oh I love these! I’ve been searching for the perfect and easiest recipe and I have found it. I will make some for Easter. My sons will surely love it. Thanks for sharing, Nami! Have a great weekend ahead :-)

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  17. I LOVE steamed cakes, and yours look fantastic, Nami! You just reminded me that I didn’t make it in a while and considering how much I love maccha this is must asap. Oh and this is such a simple recipe…double LOVE! 😀 Pinning!

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  18. Allen at Cook! Bake! Share!

    Wow! I can’t wait to make these. I have never made cakes by steaming and am anxious to try this recipe. They would definitely make a great light dessert or snack! Thanks! Allen.

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  19. Eri

    I just looove this color Nami, I remember it form your cookies <3
    I wanted to tell you that we loved the japanese curry Nami, we had it with some friends :)
    thank you so much my friend!
    Happy long weekend!

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  20. I know you always say your not a great dessert chef, but I beg to differ. Your desserts always look so good. I’ve not tried matcha tea yet, but I’ve been meaning to. Its health benefits intrigue me. :)

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  21. That towel on the glass lid is GENIUS! You have all the secret tips and techniques, don’t you, Nami?! I appreciate you sharing your knowledge with us. Why I have not thought of this before, I don’t know!!!! Ahhh…I’m almost upset that I have not known this steaming trick until now.

    Anyway, these steamed cakes look awesome. Love matcha tea!

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  22. Diana

    Hi Nami,
    Now this is a recipe I can have my grand kids help me with. Thank you for sharing. Cant wait to try it

    Have a Happy Easter.
    Diana

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  23. I love steamed cakes! Is it a fluffy textured cake like the chinese steamed egg cake ( ji dan gao’)? Thanks for your tip about not over steaming it. I made some dense steamed cake before, most likely due to that. ;p

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  24. For someone who claims not to bake much, you’d do more and fussier recipes than I bother with cause steamed cakes seem challenging to me. :) It’s hard to tell cause your recipe only makes 4 but it doesn’t seem as though the cakes are overly sweet nor is red bean paste, I think. It’s probably a lot healthier (ok, it IS) than the pumpkin streusel bars I make this past week. :)

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  25. One of my boys (#3) loves tea flavored anything! He drinks a ridiculous amount of green tea and also loves sweets. I want to try these for him. I really like trying different baking method and I have never steamed a bread or muffin before. Looks fun!

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  26. I’ve been wanting to use green tea in my baking for quite some time now. I can’t wait to try these. These look just gorgeous, and the texture looks perfect. Thanks Nami!

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  27. 何だか懐かしい! へえーそういう風に作るのかあ~。 蒸しパンはまだ作った事ないです。 色がとてもきれいです。 Love that color!

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  28. Amber

    Thank you for sharing this recipe. I recently lost my father and so I’ve been doing a lot of baking between funeral arrangements. He loved my baking and he would love these. I am writing this as they are steaming. Thank you nami.

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    • Hi Amber! I’m really sorry to hear the loss of your father. Hope baking gives some comfort in this difficult time and you enjoyed these steamed cake. Thank you for writing, Amber. :)

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  29. jules

    Hi Nami,
    I miss steamed cakes so much! Thank you!
    Is it poosible to use a healthier kind of flour? Mabe whole flour or rice flour?
    Thanks!!

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  30. Nami,
    The only steamed cakes I’ve had are the huge affairs from the UK which are swamped with sticky sauces and the guilt lasts for so long, too. I love that these look so light and tasty and another winning factor is that they only take 20 minutes to make. Brilliant, my friend!

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  31. I made these last night, and they were sooo good. I used silicone cupcake liners in ramekins, and it worked perfectly. Definitely hooked now. Next time, I think I’ll try putting the red bean paste inside and see if I can make that happen!

    Thanks!

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    • Hi Shannon! Thank you so much for trying this recipe and I’m really happy to hear you enjoyed them. Yeah, red bean paste will work inside too. :) Thank you for your kind feedback!

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  32. Oh this is very similar to our steamed cake called puto except we use rice flour or some use ground rice. Your steamed cake is inspiring me to make them. I love the vibrant greenish color that the matcha created. You are very creative, Nami. Have a wonderful Easter to you, Shen and the kids! :)

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  33. I like steamed cakes but I’ve never had a green tea one. Sounds good! And I like your solution to condensation — my mother used to say waxed paper should be used but I like your method so no paper is sticking to the cake. Must try!

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  34. I don’t think I’ve ever had a steamed cake and if I did, I didn’t know what I was eating – which is quite possible. These look so moist and light. I just have to make them! I don’t have cupcake liners, but maybe I could substitute with parchment and just shape it into a cupcake liner? I have the matcha and everything else and it looks like an easy little dessert or breakfast snack for B and I. Thanks for sharing this. I’ll go check out the other steamed cakes now. Hope you’re having a wonderful weekend!

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  35. These Matcha steam cakes look amazing. I’ve always wanted to make steam cakes but haven’t get to it yet. After reading your post and drooling over these beautiful cakes made me want to make them. And only takes 20 minutes? I would have never thought of that. 😉 What a big plus when I need something quick and easy. I love that you serve them with the red bean paste. 😛 YUM!

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  36. Love everything with matcha in it :)
    Yep, definitely putting this recipe in my ‘to do’ list…actually I wanted to try this morning for breakfast, got out of bed, walked to pantry n discovered no more plain flour in my pantry, my daughter used all for her cookies last night :(…oh well :)
    Beautiful capture 😀

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  37. I have a steaming mould to make idlis (rice and lentil cakes). This would be a great recipe to try in that mould. And I already have two recipes in my mind that need anko paste. Before I forget, I should take out the azuki beans from the pantry after I finish writing the comment.

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  38. I am a sucker to anything with matcha flavor. As I grew up eating my fair share of steamed sponge cake I am worried that I’ll get addicted to these steamed green tea cake. Thanks for the wonderful recipe and I will help myself with some of these cakes soon!

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  39. I’ve never heard of steamed cake before, but yours,Nami, looks so delicious and healthy that for sure I’ll give it a try.
    I love the green color of the cake too, it’s very pretty !

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  40. Haven’t really tried steaming cakes before – I’ve done large puddings… English style ones, lol… but never really done any smaller ones like this. I’m not the world’s hugest fan of green tea – I bet this would adapt perfectly to chocolate cakes, or just plain ones too – lovely Nami :)

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  41. These look so cute and tasty! I actually just bought some green tea powder for the first time (to make green tea ice cream) and was just looking for recipes for something else I could make with them! haha….. I love how you used honey and yoghurt in these- such a smart idea!

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  42. I love that you can see the bits of green tea on the cake. Very pretty! Thanks for the great tip with the towel and lid. By the way, how would you store these little cakes? I am thinking to make them a day ahead and serve them for on-the-go for breakfast the next day. Thanks in advance!

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    • Hi Lokness! You can store them in an airtight container overnight. It tastes better right after you steamed these cakes but they are great for quick bites in the morning too! :)

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  43. Oh yay, finally I can break out the bamboo steamer we got awhile ago. Your recipe looks fabulous, the cakes look so fluffy!!! Hubby and I are excited to try this recipe:-). Hugs, Terra

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  44. These steamed cakes look so fluffy and yummy! They remind me of the thousand layer cakes that dim sum restaurants sell. I have some left over flour from making dumplings a few weeks back. This is a perfect recipe for me to use up the remaining bit of the flour. Thanks for the recipe!

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  45. Nami, this looks like another winning Asian dessert recipe – green tea is always delicious in sweets such as cookies, ice cream and crème brûlée – I like that this recipe can be made on top of the stove instead of the oven and that it is easy and quick to put together making it perfect for when you are craving a dessert but do not have too much time! I can see that you used the bamboo steamer baskets for the presentation of these fabulous steamed cakes like I did with your Green Tea Cookies!
    Have a good Wednesday!

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  46. I do remember your steamed mini-cakes very well because I made them several times! I must post them one day when they look good enough to be photographed… They are absolutely delicious and I had problems to keep them even one day because they were so soft and irresistible…
    This matcha version is of course fantastic! As a big matcha fan, I’m sure I would love it.

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  47. Love this recipe Nami, especially because uses only 1 egg…and is perfect for small size family. I will have to try this…will let you know :)
    Enjoy your week!

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  48. Patricia

    I tried making it yesterday but find that the dough is too thick, could it be that I put too much flour. I did a double recipe and my flour is 250gm, not sure whether is it too much. In the end I added some milk and it turned out well but unfortunately it doesn’t have any green tea taste even though I put 4 teaspoon. Can you tell me where I can buy premier green tea powder in Tokyo or Hokkaido as I’ll be going there in June.
    Thank you very much.

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    • Hi Patricia! Thank you for trying this recipe. I Googled to find the gram for 1 cup flour and it says a US cup (240mL) of flour is about 125 grams. Did you mean 250 ml? It makes a huge difference if 125 grams vs 250 grams.

      Also, the green tea I use is very good and you don’t need to put a lot to taste the flavor. However, some green tea powder’s quality is not very good (you can tell the color of powder is very dull) and you might need to put more powder. I use this brand and you can buy online as well (it’s around $7 in a Japanese supermarket called Nijiya, in case you live near a Japanese store):

      http://maeda-en.com/store/productdetail.php?p_id=018424

      When you are in Japan, you will find many tea stores. The easiest one you can find is the underground food area (usually B1-B2 floor) in major department stores. They always have at least one tea store. Regular grocery stores carry green tea powder in a tin as well.

      Hope that helps. :)

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  49. shirley

    hi,may i know how many steam cake can i make from the one and half cup of flour.? if i want to make more how many cups of flour do i have to use.thks

    113
    • Hi Shirley! 1/2 cup of flour for 4 steamed cakes (the size you see in the pictures). Please remember 1 cup = 240ml. If you use 1 1/2 cup, then that makes 12 steamed cakes. Hope that helps. :)

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  50. Oh Nami, the cake looks so moist & tender! Just the perfect texture for steamed cake. I definitely like the idea of using yogurt & honey. This is a great recipe base. I can’t wait to try it with matcha and various flavors!

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  51. YAY! Another green tea recipe :) You know how much I love them ~ Ohhh I remember trying one of these steam cakes when I went to Japan last a couple of years ago hehe! It looks quite simple and perfect for little kids because they’re not very sweet and I think healthier because it’s steamed 😀

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  52. Wow, this is such a cool thing to steam instead of baking! I must try this, especially since it`s simple and looks delicious! Green tea is always a plus!

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  53. I love the idea of a steamed cake…no dry, crumbly results! These look perfect for that little nibble of something sweet I want after dinner. You obviously have well honed baking skills, my friend :)

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  54. Colleen

    I noticed that in your first steamed cake recipe, you did not wrap a towel around the lid. Should I still use the towel to absorb moisture, or should I only use a towel for the Green Tea Steamed cake, and leave the Corn&Cheese and Chocolate steamed cake without?

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    • Hi Colleen! I’m glad you asked! I’d wrap a towel around the lid, and I’ll add that to my older steamed cake recipe too. Thank you for mentioning! Hope you enjoy these steamed cakes! :)

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  55. Jill

    Hello Nami,

    I love 抹茶 and I finally found a simple to use recipe!
    I tried this on Sunday and made 5 rounds of steam cakes. My dad loves it so much that he waited with my by the cooking pot so that the cake can travel to his mouth in the shortest time possible!
    We made some variations to it by adding the アズキ inside the cake. It was a great sell OUT!
    We want to thank you for sharing all the cooking tips with us. Thank you Nami.
    I will be following your blog closely :)

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    • Hi Jill! WOW 5 rounds!!! And I’m so happy to hear your dad likes it so much – totally made my day! I hope you enjoy my blog and thank you so much for your feedback. :)

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  56. Hi Nami! I’m thinking of making these steamcakes for my friends and I am wondering if that would be possible? May I know how long would the cakes last/ if they’ll still taste nice when they’re no longer warm? Also, thank you for sharing this recipe! Both my mommy and I absolutely adore green-tea-snacks, so I’m hoping to make some for her soon (:

    Thank you!

    137
    • Hi Crystal!

      They will last 2 days in an airtight container at room temperature (keep it in cool place).

      You can also freeze them after wrapping in a plastic wrap and put in ziploc bag. It should be consumed in 2-3 weeks. You can defrost at room temperature and eat it or you can also re-steam it. You can microwave it, but must be consumed right away as it will harden the texture. :)

      Hope that helps!

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  57. I’ve never made steamed cakes at home but they are quite popular in the Philippines where I would visit with my Mum when I was younger and they are super delicious and moist. I should give them a go! This looks like a great recipe to start with 😀

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  58. magda

    This is the first time I tried a mushi pan, and I really love your recipe ! I like the matcha flavor with a slight of honey in it, also the fluffy texture of the cake. Next time when I steam these cakes, I’ll have it with the leftover anko (also from your recipe). Totally perfect for snacks !

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    • HI Magda! I’m so glad you liked the recipe! 😀 It’s easy so you can make it pretty quickly whenever you want to eat it (and I also like the small portion). Yes, try adding anko too, it’s really good… Thank you for your kind feedback!

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  59. Mel

    Thanks for the great receipe, I have always been a fan of green tea. I have tried making the green tea cakes today and they taste great! However, they do not look as good as the cakes posted in your blog ( the colour is abit patchy). Any reason for that? Thanks!!

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    • Hi Mel! Thank you for trying this recipe and glad to hear you liked it. About the color, I assume you incorporated the matcha in the batter very well so that’s probably not the issue.

      So only thing that I think of is the quality of matcha powder. How was the quality? I use this same brand of matcha for all of my matcha recipes, and it’s a bit pricey but the result is excellent. Matcha is a very pricey ingredient, but it makes a huge difference especially in color. Hope you can try with different brand to see if that helps. :)

      143
    • Hi Noel! Baking powder (and baking soda) is leavening agent, which means they are added to baked goods to increase the volume and lighten the texture.

      Yogurt is used her to moisten. Sometimes we use milk too. :) Hope that helps! Arigato for reading my blog! :)

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  60. Jane

    Yess, finally get to use matcha powder I have! Thanks for yummy and simple recipe XD I’ll definitely eat it with anko as you mentioned!

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  61. Adeline

    Hi! I’m planning to try this out for Mother’s Day with some red bean paste because my Mum loves that combination :) Just wanted to check if the yogurt used was regular yogurt with a thin liquid consistency or was it greek yogurt that was thicker and had more like a cottage cheese consistency? I have both in the fridge and I’m not sure which one to use!

    149
    • Hi Adeline! I used plain regular yogurt this time (not too watery – see the consistency in my picture), but I also use greek yogurt as well. It shouldn’t make a huge difference or at least I haven’t noticed the difference much using different kind of yogurt. Hope that helps. :) Hope your mom enjoy this recipe! xo

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      • Adeline

        I just re-stumbled upon this link saved in my favourites and the cakes turned out great for a Mother’s Day surprise! Thanks! However I had a leftover piece (mine made 3) and saved it for my Dad when he woke up much later, around 3hrs or so and he said the texture became rock hard :( Is this normal and are we supposed to eat it fresh or did mine not turn out right because my Mum said it was still moist and soft when she had hers right out of the steamer!

        164
        • Hi Adeline! Since I make 4 at a time (or max 8), I never have leftover and ate the following day. If the air tight container doesn’t help, maybe it’s not meant to eat the next day. Have you re-steamed it (and eat right away)? Maybe that might help too…

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  62. Hey Nami, which do you prefer green tea steamed cake or green tea baked cake? I want to make one for my sister because she loves green tea, but which one? 😀

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  63. Elly

    Hi Nami, I have tried twice using your recipe but I can never get a smooth surface like yours. Mine were ‘rocky’ and very uneven. The texture is different too. My cakes had a more moist and coarse texture in the upper portion but the bottom portion is fine, just like yours. I have followed every steps except that I used the normal steaming method. Please help! I really want to get a perfect cake! :(

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    • Hi Elly! Mine always comes out the same texture and I don’t make any changes when I use this recipe. Try steaming in a frying pan (the same method I use in this recipe) to see if you get the same texture. I never used a steamer for this quick steamed cake recipe. I believe differences in steaming method caused the different texture. Because the ramekins are attached to the hot water, the heat goes inside the cake more gently and evenly than the regular steaming I think. This is the same technique for fluffy Japanese cheesecake recipe I have on the blog. Let me know if that helps. :)

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  64. Laura

    This looks very good! Although it only makes four cupcakes! I’m going to triple the recipe so I can make more! 😀 Love all the step-by-step and pictures to demonstrate! I’m a visualist so pictures are good!

    I’m going to use this recipe and do a layered cake with green tea mousse and vanilla buttercream, cupcake size. Maybe top it off with some kind of chocolate shaped design, or just chocolate shavings…oh the ideas! HOPEFULLY, my idea turns out perfect!

    156
    • Hi Laura! Yes, 4 steamed cakes at a time since we use a frying pan and the steamed cakes are best when they are just made. Glad step-by-step pictures are helpful. A lot of time I feel I almost give up taking step by step pics because they are time consuming, but comments like yours keep me going. :) Hope you enjoy these steamed cake!

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  65. Tina

    Hello Nami,
    This mushipan is sooooo delicious!!! I read here I can make it with bamboo steamer, so I will try next time.
    I love your recipes *___* With your recipes I can make my japanese boyfriend happy 😀 It is easy to understand and to cook :) So I can learn to cook japanese. Thank you!!!

    Best wishes from Germany

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    • Hi Tina! Yay! So happy you enjoyed this mushipan recipe! About bamboo steamer – A reader name Elly (a few comments above you) commented that she uses steamer and the texture is not like mine. Hope you can steam well with a steamer. I haven’t tried steaming with bamboo steamer myself, so I am not sure how it will be. Very happy to hear your Japanese boyfriend is happy with your Japanese dishes. 😀

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        • Tina, I’m not sure if that will work, and you probably need to adjust cooking time and method according to microwave cooking.

          I have this plastic steamer for microwave, and if you are going to use those kind, the cooking will be similar to one in bamboo steamer. Hope that helps.

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  66. Beth

    These cupcakes have become the number one dessert in our house! My kids love them and they are easy to make. I can prepare it in less than 10 minutes. Sometimes, I leave the matcha out and make plan cupcakes and serve them with fresh fruit. Thank you for the great recipe!

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    • Hi Beth! So happy to hear you enjoy this recipe! The steamed cakes are so versatile and very easy to adapt. I’m glad your family enjoy them! Thank you for your feedback! xo

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  67. sk

    I just tried these cakes and they were absolutely delicious!! After seven minutes the cakes looked done but had wet patches on them despite using the kitchen towel, so i popped them into the microwave for 30 seconds. They came out perfectly, wonderful texture and not too sweet. THANK YOU!!

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    • Hi sk! So happy to hear you liked this recipe! :) These are really easy and quick to make. I’m happy they came out well after adding a few seconds in the microwave. Thank you very much for writing a feedback on my post. xo

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  68. Chako

    Hi Nami!
    I just stumbled across your blog recently and I love everything! I live with my husband in Japan and I often buy the store brands of mushipan, but I want to learn to make it myself. I just have a question for you, have you ever tried to make it with もち粉? I really like to eat the もち入り蒸しパン that I can buy here, but one time I tried to make it myself and it just completely turned out wrong. Do you have any advice?
    Thanks so much and I’ll look forward to reading and trying your other recipes!

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  69. Sophie

    I just made it (literally like several minutes ago) and I absolutely love them! I put too much matcha in mine so it wasn’t as sweet but oh my they were so soft and delicious! Thank you for sharing this recipe!

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  70. Anna

    Hi Nami-san! I tried your recipe and it was a big hit with my family. And the mushi pan turned out so pretty too! Thanks for the recipe! :)

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    • Hi Anna! Ohhh I’m so glad you liked it and they turned out well. Yes the color is amazing! You must have good green tea powder too, in order to get nice green color. :) Thank you for your feedback!

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  71. Ada

    I’ve never baked or made pastries before and the cake still turned out so well. Thanks for helping me overcome my anxiety of cooking.

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  72. Hi Nami
    Do you think it would be strange to make these steamed cakes into a cupcake style with red bean buttercream on top? My grandma’s birthday is coming up, and I know she would like something in green tea flavor… for a cake!

    Thanks!

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    • Hi Adi! The steamed cakes are meant to be eaten hot/warm. So…I’m not sure if your cupcake idea will work. When the steamed cake cool down, the texture will be harder unlike cupcakes. I just posted green tea chiffon cake recipe. Maybe that works better for your grandma’s birthday cake? You’re so sweet making something for your grandma. :) Happy Birthday to your grandma!

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  73. I think that Green tea has a bunch of benefits and it covers an extremely large range of possibilities! I understand that it’s utilized in really different branches, I really like it and knowing a bit more about it is what I was looking for! so thanks a lot!

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  74. Josh

    Great recipie. I followed it almost exactly (accidentally threw the flour into the wet before mixing in the baking powder, but fortunately the batter is forgiving towards those kinda of mistakes), and they turned out exactly as I remembered green tea cakes from Japan to be. Light and fluffy, though perhaps too subtle for a western pallete. If you’re making these for non-Asians, perhaps up the sugar to 2 tablespoons or top with a vanilla icing (Anko paste’s texture can be off putting to those not used to its grittiness).

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    • Hi Josh! Thank you! I agree, if non-Asian person taste this steamed cake, I think they will be surprised that this is even called “cake”. Hehe! So thank you for your suggestion! :)

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  75. melss

    hi Nami, how if i don’t have the ramekins? Can i use the silicone molds?
    And how about using the steamer? is it ok to put the silicone molds directly? thanks.

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    • Hi Melss! You can use silicone molds and steamer! :) Yes, you can put it directly, but just in case, I’d put parchment paper underneath for overflow (easy cleanup) but that’s not necessary.

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  76. Sunny

    These were delicious and not too sweet (but i put alot of anko haha). Theyre really cute with a pinch of black sesame before you steam! My boyfriend is filipino, and to me the dough texture, even the sweetness was exactly like a siopao! Im cooking some bacon today, i think ill try a crazy combinaison like potatoes, bacon, cheese and parsley… I was thinking of putting the red bean inside the cake too. Or a million other. Thank you !

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  77. Megumi

    Tasted great! It wasn’t very sweet, but still had alot of flavour. I will definitely make this again in the next few days as well as the chocolate steamed cake. \(^ v ^)/

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    • Thank you Megumi! No, it’s not like Western cupcakes or muffins. It’s more like steamed bun with slightly sweet green tea flavor. :) Thank you so much for trying this recipe! xo

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  78. Iso

    Hi! I tried making these in a metal steamer and they turned out a very dark brown on top and were undercooked on the bottom of the cake. Do you have any advice?

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    • Hi Iso! I have never used a steamer to make this (I use only a frying pan technique above), so I am not sure how long it should be steamed for a perfect result. Since you mentioned they are undercooked on the bottom, you will need to cook longer. Is it dark “brown” or more like dark green that batter is still not cooked? Or the texture is steamed cake but the color is brown? I’m not sure how many you put inside, but make sure you give enough space in between so that they are all equally cooked. Many readers (especially in Asia) shared their pictures of Green Tea Steamed Cake on my facebook fan page. A lot of them use metal steamer, so I know it’s possible to make. Hope you can get the good result. :)

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  79. Helgee

    I just made these. Easy and delicious. I didn’t have ramekins and used tealight glass holders that I had never used with candles. They came out perfect. I will try your chiffon cake recipe next. Thanks so much for hour recipe and clear instructions.

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    • Hi Helgee! I’m so happy they came out well! Isn’t it so easy to make? :) Chiffon cake is pretty easy to make too, and I hope you enjoy the light and delicious dessert. Thank you for trying my recipes, Helgee! :)

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      • Helgee

        Thanks for the tip. I looked at your pictures again. Maybe my sister is too picky. I love the mushi pan and they are cute to look at and good to eat so I made them many times!

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  80. Diana

    Love your steamed cake. First try and came out great thanks to your wonderful detailed and pictured instructions. So easy. Haven’t had a recipe that came out this great on a first try. I must try the rest of your 350+ recipes. What a wonderful website you have!

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    • Hi Diana! Aww thank you so much for your sweet comment – you have just made my day! I’m glad the steamed cake came out well. Aren’t these super easy to make, AND delicious? Thank you for trying this recipe! I hope you enjoy other recipes as well! xo

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  81. Jinilia

    Hi Nami! Thanks again for the wonderful recipe i just tried it today and it came out really soft and tasty. Btw mine are not as green as yours. It turned very dark green almost brown. Why is that? Is it because of the matcha powder? However, I used the same matcha powder to bake your green tea cookies but the cookie color is not as dark.

    Anyway, despite the color, i really love the taste and texture :) not so sweet, just right for me. Thanks again for the recipe.

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    • Hi Jinilia! I’m glad you liked this recipe. Regarding the green tea, the color of matcha changes after opening the container. Fresh matcha always have bright green color and after you keep it for a while, it will be less bright. That can be one reason… or only reason I can think of right now. Was the color of batter brighter compared to the one after being baked? When I look at my step by step pics… it’s about the same color, I think. I hope you give it a try with fresher matcha next time and see if the color will improve. :)

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      • Jinilia

        Hi Nami thanks for the fast answer :)
        I think you’re right. I bought the matcha when trying your matcha cookies and that was months ago. That’s why my greentea cookies had bright green color because the matcha powder was freshly opened.

        My batter was already dark green before steaming. After steaming the color was not much different.

        Anyway even though the color a bit dark, do you think it’s still safe to eat? Since the matcha powder has not past the expiration date. Btw, now the steamed cake are all eaten lol. So let’s see in a few hours if they are actually safe to eat lololol

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        • LOL!!! You’re funny. 😀 It should be safe, but for a tea company’s standard, it’s already not the best quality matcha. The color is one thing, but probably the fragrance and taste is not the best compared to when you just opened it. But I’m pretty sure it’s edible. 😉 It will taste much better when you use fresh matcha. :)

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          • Jinilia

            Hi Nami I can now officially state that the cake is safe lol nobody got weird bowel movement whatsoever 😀
            Thanks for the tip. I guess I better start using my matcha powder more often :)

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  82. MyTram

    How did you get your cakes get so green? When I tried the recipe, mine looked brown , but it was lightly green on the inside. Oh yeah! Try to put mini chocolate chips into the cake. It’s really good. (No, that’s not the reason the cake was brown. (=_=) Pleas and Thank you!!!~

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    • Hi MyTram! I think I know the reason. It’s truly based on green tea quality. When you look at the green tea and if it’s not as bright and vivid like mine, probably the steamed cake won’t show the beautiful green color. A lot of green tea that is sold at Asian stores are mixed with sugar or simply the quality is not good enough. Try in Japanese supermarket which sells matcha that’s for drinking or culinary. When you open the jar or package, you will know the difference. :) I bet the chocolate will make it even more delicious! :)

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      • MyTram

        I do have the matcha that is used for drinking, but I don’t know what the problem is. (=~=) The chocolate is really good! (=w=)

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        • I researched a little bit, and it looks like the matcha color may turn to brown when the matcha’s quality is not good, or it’s been open for a while and use it (the freshness is gone). Another one is the cooking time/heat. Maybe you can try changing a little bit to see if you can keep it green on the outside. Hope this helps! :)

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  83. ly

    Hi there! I love your website and recipes. This recipe look so easy to make. I will make for breakfast. Also you look gorgeous!

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  84. Takeshita Aya

    Hi Nami san! I just tried this recipe two days ago, but because of my matcha powder a bit old and forgotten the colour didn’t appeared so great (T__T). But I tried it today with vanilla flavored and it turned out well! My mom is a steam-cake-holic and when she tried mine she said it’s pretty good. I’ll definitely try and experiment some other flavors. Thanks for the recipe Nami san! You’re my best Japanese foods cooking teacher! <3

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    • Hi Aya-san! Thanks so much for trying this dish! Before you start cooking, if matcha doesn’t have vivid color, it’ll be that color after being cooked. Matcha has to be stored in air-tight containers to keep it fresh. :) I’m happy to hear your vanilla ones came out well. Thank you so much for your feedback! :)

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  85. E

    Every time I make this I get better and better! <3 Thanks for sharing!! I'm scoping out your recipes right now to see what to make for my Mom on Mother's day! <3

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    • Hi E! So glad to hear you enjoy this recipe and keep making it! Hope you enjoy cooking some Japanese food for Mother’s Day! Happy Mother’s Day to your mom. :)

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  86. Lulu

    Hi I tried your recipe and it’s sooooo good! The first batch rose very nicely like yours but… The second batch was darker green on top and not so fluffy. What could be wrong with my second batch? Is it because it’s smaller (so should cut time?) or the batter was left too long before steaming?

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    • Hi Lulu! I’m glad you liked it! :) If the second batch was smaller, you definitely need to cut down on time. From your description, it sounds like it’s overcooked. Hope next time it will turn out well!

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  87. Quyen

    Dear Nami,
    I made this matcha steamed cake last night. I love it. Very moist yet light and Matcha’s flavored. I used the Zojirushi Rice Cooker to make my cake. Came out delicious! Thank you Nami.

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    • Hi Sally! I don’t have the recipe, but i can see how delicious it can be! :) Try including the chopped/cubed sweet potatoes in the simple batter (I think it’s great with green tea batter too!). :)

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  88. Sofia

    Hi there,

    thanks for the recipe! I will be attempting to make these after I make a batch of the red bean paste (which is delicious just on it’s own ^^) and I was wondering if these cakes can be made in a normal metal steamer but your reply to the previous comment answered my question :) can’t wait to taste these little cuties.

    Thanks!

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  89. Cyw

    Hi Nami, first thanks for the recipe. I’ve made the chocolate one and it turned out nicely. I’m wondering for this one, if I want to have the red bean paste as a filling, do you have any suggestion on how to do that? Thanks again.

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  90. Karen

    These look amazing and I would love to try and share with my family! Although some of them are not as fond of green tea as I am. Can you please advise what flavour I can replace it with and how do you do it? E.g. Taro?

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  91. Mei

    I was making them for a long time and they were great, suddenly they started to coming out darker and harder, loosing a lot of a their’s softness and flavour. I don’t know what to do! I love them and miss them… Please, help me.

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    • Hi Mei! Oh no! It’s really hard to know what started to go wrong as I’m not there seeing how you prepare, what products you use, what utensils you use, etc…. Wonder if it’s green tea? If everything is the same, maybe ingredients you have are older? Since you mentioned “flavor”, I thought it might be from losing the “freshness” of the ingredients. Wish I can help more!

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  92. Winny

    Konnichiwa Nami-san! Can I request for baked matcha cake & cupcake recipes? Or can I use this recipe and bake it instead of steam it? I make a lot of fondant birthday cakes and I have tried a lot of recipes on the net but nothing really worked for me. I used canola oil based recipe once and it turned out so brown (batter was green before baked). Other recipes were just not soft & moist enough (I have tried using buttermilk instead of milk). I hope you could give me some suggestions. Arigatou ne~

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    • Konnichiwa, Winny! Thank you for your request. I have green tea chiffon cake on my blog if you are interested. It’s REALLY delicious and easy to make! Hope you enjoy this recipe. :)

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  93. Jenny

    Hi, this recipe looks really interesting! Just wondering what would be the best way to keep the cakes fresh for 1-2 days? In the fridge in an airtight container? Or can I leave it out at room temperature? Thanks!

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    • Hi Jenny! Honestly, it’s best when you eat it immediately because it’s “steamed”. It gets hard soon, after a few hours. But if you re-steam it, it will be soft again. Keep in the fridge. I personally don’t keep it, so I actually don’t know how it will be. It’s just like Chinese steamed buns, so I think it’ll be okay after you re-steam it… Sorry I wish I could tell you exact answer… Hope this helps. :)

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  94. Jina

    Looks so yummy. I love Japanese bread and dessert.
    Would you consider doing Japanese white bread (Hokkaido Milk Bread)? I found few recipes online but done by non-Japanese (no offense) but I want authentic Japanese bread. :)
    My daughter loves it and eat it everyday, so I want to make it at home with organic ingredients. (I live 5 min away from Mitsuwa so I can get them easily in the store)
    I made spicy tuna roll the other day and my husband loved it! Thank you-

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    • Hi Jina! I’m planning to work on my bread making skills. 😀 Once I figure out good recipes to share I will! :) I’m so happy to hear your husband enjoyed the spicy tuna roll! Yay! Happy New Year to you and your family! xo

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  95. Alyssa

    I just made those cakes this morning ^^. Instead of regular paper cups, I used silicon cupcake liners, and it turned down really well. But it still remained a lot of mini holes on the top of the cake, I think may be I was over-mixed it or I forgot to tap it to remove the air?? Anyway, The texture is very smooth and fluffy. I and my friends are really enjoy it. Thank you for creating and sharing this recipe! Happy new year and wish you all the best! and I hope that you will continuing inspire readers with many wonderful Japanese recipes! Domo arigato!

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    • Hi Alyssa! I think if you have tapped the silicon liners before steaming, probably air pockets weren’t there. :) I’m happy to hear you and your friends enjoyed this recipe! Thank you very much for following my blog!

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    • Hi Luis! I am afraid the texture gets dense, than fluffy. I haven’t tried to switch the ingredients, but if you give it a try, I’d love to hear your feedback. :)

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  96. I finally had a chance to make these today! They were great! I used almond flour instead of wheat flour, and soy milk instead of yogurt. I also used melted butter instead of the oil. And I put half the batter into the cupcake liner, then a spoonful of tsubuan, then more batter on top. They were so yummy and I’m going to make them again tomorrow. I just have to tweak it a tiny bit and not add any of the tsubuan liquid.

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  97. Jessie

    Hello Nami!

    This recipe looked so delightful that I just had to try it!

    My batter turned out very thick and sticky. Do you know why? I had to scoop it and plop it into my ramekins rather than pour it. Please let me know what I can do to fix this!

    Thank you!

    Jessie

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  98. Hangga

    Nami should i whisk the eggs sugar honey and yogurth till it fluffy? Thanks. Btw please do more baking cake recipes

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  99. Skye

    Hello again! Hihih im on a roll this week! ^.^ Im wanting to try these cakes tomorrow or today. (im clearing out my pantry before it goes bad, thats why im trying out multiple recipes ) But i have a question for steaming. I can use my ricecooker to steam, it has a special steam basket. But does it matter if the paper cupcake holders go wet during the steaming process? I dont have ramekins unfortunatly. So i thought i’d place them in the paper cupcake thingies in the steambasked. Or are cupcake holders okay with getting wet?

    Lots of love
    Skye

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    • Hi Skye! Are the paper cupcake holders sturdy enough to hold the batter without ramekins? I have never used them directly onto the steamer, so it’s hard to tell… I hope they won’t get wet and turn out well!

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  100. Sabrina

    Nami,
    These treats are great! As a young teen who often has to cook for her siblings, this was an easy breakfast, tastier than regular cereal (it’s okay to be slightly unhealthy sometimes, right?). Because I do not have ramkins, I used measuring cups of various sizes and put them in a pot, instead of the original saucepan. Because I could only fit one at a time, this took an hour instead of 20 minutes. The cake itself was delicious- nothing like the westernized food I normally eat. I do not have anko, and it is difficult for me to get it- is there any other topping that could work instead?
    Thank you so much, I am so glad I found your blog!
    Sabrina

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  101. Ting Ting

    Hi, I followed this recipe and the cake was not fluffy at all… I guess the yogurt I got here is different from yours. Yours look more solid while mine is very fuild … Do you think this is the reason? Thanks!

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  102. Chloe

    Nami, I love your recipe and had tried twice but the cake surface was rocky and hard as rock.
    Appreciate you can advise the following :
    1) Flour in grams
    2) If I use milk to substitute yogurt, the amount still the same as 3 tbsp since milk is not as thick as yogurt?
    3) Can I use superfine flour instead of all purpose flour?
    4) Why olive oil is not recommended? Any difference with vege oil?
    5) How long should I whisk the egg mixture (egg, oil, yogurt, honey, sugar) before adding flour. To what extend I should stop whisking and add in flour?
    6) Can I sieve the green tea powder into flour and baking powder before adding into egg mixture?
    TQ.

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  103. Bella

    Hello :) Thia recipe looks very yummy! I love steamed cakes but never knew how to make them. I was wondering, if I want to make orange steamed cakes instead of matcha ones, could I just squeeze in some orange juice and orange zest with the rest of the recipe (minus matcha powder) and get the same results? Or would the cakes come out badly because of higher water content and such? Thanks for your help! This site is really wonderful! :)

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    • Hi Bella! I haven’t tried using orange for this recipe, but it should work unless you put too much orange juice. I wish I could tell you exact measurement but I’m not sure… I hope you don’t mind experimenting. :)

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