Steamed Cake 蒸しパン

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Steamed Cake Recipe | JustOneCookbook.comI think by now most of you know that I don’t bake often despite the fact that I love sweets.  I wonder I wasn’t interested in baking cookies and cakes because I never seem my mom baked.  I remember she baked really good apple pies once in a while but she isn’t much of a baker.

After I came to the US, every house I lived in came with a humongous oven (no, it’s a regular size, but a lot bigger than Japanese oven that’s about the size of a microwave in the US).  I started to use the oven for savory dishes, but I still don’t bake sweets that much.

Today I made these little cakes!  But they are “steamed” in a frying pan!  I know, I promise I’ll be making more sweets and I will “bake” more often.

Steamed Cake |

A few weeks ago, my new foodie friend, Ellena from Cuisine Paradise in Singapore, asked me if I know how to make Japanese Steamed Cake (Mushi-pan).  I have eaten mushi pan many times but I had never made them at home.  So I researched Japanese cooking websites and gave her a recipe that looks good.  However, I’ve been feeling a bit guilty that I passed a recipe without trying it myself first.  So, I got a different recipe from a friend of mine and I tried making from scratch.

These Steamed Cakes turned out really great and my children enjoyed especially the chocolate ones.  Ellena, I hope you will like this recipe!

Steam Cake 10

Do you like green tea flavor?  Check out my other steamed cake, Green Tea Steamed Cake too!

Green Tea Steamed Cake |

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Steamed Cake
Prep time
Cook time
Total time
Serves: 4 steam cakes
Basic Steamed Cake
  • ½ cup (75g) all purpose flour
  • 1 tsp. baking powder
  • 1 egg
  • 2 Tbsp. milk
  • 2 Tbsp. sugar
  • 1 Tbsp. vegetable oil
You will also need
  • 4 cupcake liners
  • 4 ramekins
For Corn & Cheese Steamed Cake, add:
  • ¼ cup corn kernels
  • ¼ cup shredded cheese
For Double Chocolate Steamed Cake, add:
  • 1½ Tbsp. unsweetened cocoa powder
  • 3 Tbsp. milk (instead of 2 Tbsp.)
  • 2 Tbsp. vegetable oil (instead of 1 Tbsp.)
  • 2-3 Tbsp. chocolate chips
  1. Cover the lid with kitchen towel. This will prevent the water formed from condensation to drop on the steamed cakes.
  2. Pour water into a large frying pan to come halfway up the sides of the ramekins. Cover the pan with the lid and slowly bring water to a boil.
  3. Put a cupcake liner in ramekins.
  4. In a medium bowl, combine flour and baking powder (and cocoa powder for Chocolate Steamed Cake).
  5. Whisk them about 20 times (This is a shortcut method for sifting).
  6. In a small bowl, whisk egg, milk, sugar, and vegetable oil together until combined.
  7. Pour the egg mixture into the flour mixture and mix until smooth.
  8. Add additional ingredients (corn & cheese, or chocolate chips) and mix until combined.
  9. Pour the mixture into the cupcake liners.
  10. Place the glass ramekins in the boiling water and cook covered on medium heat for 8 minutes. They're done when a skewer comes out clean without wet batter.
  11. Turn off the heat and remove the ramekins from the pan and let them cool. Serve warm or at room temperature.
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.


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    • Thank you Mandy! I’ve had steamed cake for all my life (mostly when I was still in Japan) but never cooked even once…..shame on me… and 4 cakes are done in less than 20 mins. I’m really happy that I know how to make this especially kids loved it and it’s not so sweet like real cupcakes… Thanks for coming to my site Mandy! :-)

  1. You have two very cute assistants in kitchen! :) You know, baking is one of the ways to become very very popular, here’s why. When you bake a cake, or cookies or whatever, you usually end with quite a bit, so: 1. you invite friends over, 2. you bring a small basket to your neighbors, 3. I always supply breakfast for my colleagues at work, and me tell you everyone will love you for it! In such cases I have to be quick to actually grab a larger piece for myself :) These cakes turned out beautifully, you have no excuse to not bake further 😉

    • Hi Gourmantine! Oohhhh I can be a popular girl! 😀 What if… my baking doesn’t turn out nice… I mean it’s possible with my no skills. LOL. I hope people don’t think I’m poisoning them! I’m not officially baker yet as I “steamed”….Lol… But thank you really for encouraging me. You will see me baking this year! At least a few times! 😉

  2. Wowow~~~ Nami yours look great!!!! Upon venting thru your recipe I knew “OIL” is missing from the recipe that i have hehe…but no worries they turn out great too just that it is not as soft as what I want it to be like those chiffon cake texture. But no matter wat, thanks for sharing this great post of with me and the rest who is intereted too :) I will try your chocolate chips recipe this weekend or mb tmr as I am sure my boy will love it :p droolllll now. Thanks pal.

    • Hi Ellena! Oh! I think oil seems quite important ingredient to make it more moist and elastic/sticky (?)….we call it {Mocchiri} but I don’t know how to explain the texture in English. Anyway, I hope you enjoy it this time! If not, I’m going to continue searching for you! 😉

    • Hi Sonia! Thank you for your kind words! My little assistants really like cooking lately (esp. my daughter)….I hope I can keep encouraging them. They were so proud to make them by themselves. I’m really happy. :-)

  3. You have adorable kids Nami…
    I have never heard of a steamed cake before..but the ones with cheese and corn are my kind of cake!
    As for your question about baking, I usually bake when I have people coming over and if they like it I usually give them what is left (take away) so I hardly get a piece.
    Another plan is to give baked goodies as gifts..people would really appreciate it..

    • Hi Sawsan! Thank you. :-) They look a little sloppy right after nap. 😀 I thought this is great for kids… not so much sugar and no butter and all. Very healthy treat. Thanks for letting me know the tip! You are already a good baker that everyone must be so happy to get as a gift/leftover! I guess I need to find someone who eats anything when I start to bake. I’m too shamed to give away my trials. LOL!

  4. I have never heard of steamed cakes before but they certainly look delicious! Nice job! Your little ones are so cute :) I love the process of baking and the happiness it brings to everyone who bites in to every little creation. I usually end up giving half of it to my parents or in-laws because we aren’t big into sweets around here. Unless it’s those Mango Blueberry Muffins, then it’s hands off!!!

    • Hi Dee! Thank you! Yeah the process of baking is definitely more fun for the kids than the process of cooking dinner. You are not into sweets although you make such delicious desserts?! Oh ya your Mango Blueberry Muffins recipe is in my top of To Bake List!

  5. First of all Congratulations to your little helpers … they are ever so cute and I am sure were a great help in all this. Next I have just learnt something new, I never knew that you could actually make a steamed cake … and without any butter too. I am going to give these a try.

    • Hi Chris! Thank you for your kind words. :-) True, you reminded me that we don’t need butter for this cake! It’s very healthy cake and I feel great about giving these to my kids (and myself who need to watch out weight. 😉 Hehee ).

  6. I LOVE the picture with your children in it! How cute and focused they are :)
    Baking is one of my passions! I do it for the people I love. My favorite part? The dough!!

    • Hi Allie! Thank you. :-) I debated for a while if I should share kids picture on my blog…and I just did that. Haha. I wish baking is my passion. You are very nice person for baking for others (and I totally see you really mean that). You enjoy making dough, not eating that right? Just kidding. =P

  7. Hi Nami! Ooh I love Mushi Pan, the corn and cheese one sounds interesting- yummy salty sweet combo. Your little helpers are too cute. Now that you have mastered Mushi Pan, want to help me master Japanese Sponge Cake? I have failed 2.5 times with it. :(

    • You love Mushi Pan? I should have asked you a recipe! Lindsey, I’m like years behind you in baking… Japanese sponge cake is REALLY hard, especially if you are particular about making a perfect one. I have to say Japanese sponge cake is way better than American sponge cake… sorry my American friends. =P Sorry Lindsey I can’t be a good help since that’s way too advanced baking for me…

  8. Nami! It’s so great to see a tradition dessert on your blog! These look oh so good and I hope there are more treats to come! =)

    • Hi Peggy! Hahaha… don’t get too excited… I have to lose 10 lbs and baking desserts doesn’t encourage me to lose weight… LOL.

  9. Well alrighty then, Nami bakes!!! I’m proud of you girl and you have two of the cutest assistants. One sweet recipe down and lots more to come.

    • Hi Sandra! Heeeeee >_< Please don't say that yet. LOL. Well, for this particular recipe, I "steamed" okay? Let us hope sweet recipes will come…sooon….maybe…. LOL.

  10. I feel a bit silly, but I didn’t know you could make pastry on a pan filled with water! I love the idea. (This is probably because my interest in the Japanese cuisine hasn’t extended yet to the sweet dishes :-) They look beautiful and delicious (your little helpers too :-) ! I would never guess you don’t have a habit of making sweets!
    I understand your problem very well. I love baking and had to work out several tricks. First, I try to bake what my husband adores and I don’t like too much (not that difficult actually). Secondly, if something is very tempting (unfortunately there are some cakes I love as much as he does), I make another dessert, healthier, lighter etc. so that I can have a tiny bit of the very rich cake and a very big part of the light one. I also bake sometimes two versions: one lighter (for me) and one normal. For example the strawberry mousse I have been making for weeks stops me from grabbing a very rich cake I baked for my husband…
    If I didn’t do all those tricks I couldn’t fit into the kitchen door 😉

    • Hi Sissi! LOL… You are very funny (about not fitting into the door)! Thanks for sharing all the good tricks! So you do need some kind of tricks and you developed them nicely that works for you and your husband! It was a great tip actually. Also, you can use a regular steamer (like Chinese steamer) but this method works just fine too. Thanks for visiting my site!

  11. I totally understand about being unable to stop once you start – what I usually do is bake small batches only. I sometimes use 1/4 of an egg! And I also freeze cookie dough. It freezes really well but cookie dough is delicious, even if frozen. So I prefer making small batches!

    • Hello Three-Cookies! Thank you for visiting my site. :-) Making small batches is actually a very clever way. Haha! 1/4 of an egg seems difficult! What about 1/4 of egg white or egg yolk… LOL. I think if you make a cookbook of small batches, it’ll be very popular! We can always make it double in case we need a big portion. 😉

  12. Namiさん、こんにちは。
    きゃっ、ふわふわしっとりおいしそう♪ 一生懸命お手伝いするお子ちゃまたちのお姿に思わず頬がゆるんでしまいました^^。
    “despite the fact” そうそうコレコレ!この熟語が思い出せなくってね、ずっとモヤモヤしてたの。Namiさんどうもありがとう~!

    • のりこさ~ん♪子供たち、お昼寝から起きてきて突然「作るよ~」ってなったから、髪の毛もボサボサだしすごいでしょ?って私も実はそんな格好だったりするんだけど(笑)。日本のドラマ観てない・・・もう何年も。いいなあ、日本のテレビ観れて。私は英語得意じゃないくせに、なぜかアメリカのドラマしか観てないの。そういえば、のりこさん、英語とても上手で、外国人の英語っぽくないと読んでて思いました。やっぱり日本人少ない所にいると(←勝手に想像)、英語の生活になって上達するのかな・・・。

  13. oh wow I would say the same about my mom! She wasn’t much of a baker, usually on a rainy day it’d be cake mix from the box or my favorite steamed cake! I forgot all about these and love the easy method you have to make these :)

    Thank you!!!

    • Hi Jess! I think if my mom was baking when I was growing up, I probably have tasted more homemade sweets and seen how she would make it. Without those experiences I just enjoy whatever we bought from stores and that was okay to me. Now I have kids, and I sort of wish that they grow up differently. But I must need to change so that kids will enjoy baking with me. By the way, I’m glad you like my method!

  14. A – Your helpers are adorable (as always)
    B – “STEAMED” cake? I must admit I raised my eyebrows, but after reading about it and reading through the directions, I think I’m going to give it a try. This looks like a fantastic cake!
    C – I am really happy to have my American size oven, but I wonder if there’s a significant correlation between American size people and their American size oven verses Japanese size people and Japanese size ovens? Hum….

    A pleasure to read as always. Thank you!

    • Mi Mikaela! A) Thank you! B) Yeah steamed cake is very popular in Asia, at least it is so for Japanese and Chinese. C) HAHAHA. If you go to Japan, you will be surprised how small portion we eat there. I got used to the big portion here, whenever I go home, let’s say pasta dish seems like 1/2 or 1/4 of what I eat… and that’s it. I can’t get full! And of course the price can be like double (depends but for the portion, definitely yes). See, I gained weight so much since I came here… :-S

      Thanks for your fun comment! 😉

  15. Wow! I have always thought these would be so hard to make! Thank you so much both for the recipe and for the very clear step by step instructions with pictures. It makes it so much easier to follow. Your little ones look so cute whisking!!! hehehe I can’t wait for my little one to grow a little more so she can help too. For now I only have 1 little helper… hehehe 😉

    • Hi Manu! Me too, I didn’t know 4 steamed cakes can be made in less than 20 minutes. I thought this can be a great breakfast… Well with the 2 kids together, they tend to fight who is doing what, especially my second one always wants to copy her brother. But it was a lot easier to take step-by-step pictures with the helpers. :-)

  16. Nami-these adorable little cakes look so much fun and easy way to make them. I never steamed cakes before…all new to me. No wonder you didn’t really need an oven in Japan, when you could make goodies like these on top of the stove.
    Your little helpers, are soooo cute:DDD

    • Hi Elizabeth! Thank you for your kind words! :-) We use a lot of cooking over stove, but I need to learn more oven bake recipe so I can do multitasking while I’m cooking dinner or sweets.

  17. Mika

    Don’t forget to use Azuki!!!!!! I would love to taste ; ) Ok, so my first job when I was a college student in Japan was working at a pastry shop. I thought it would be a job in haven, well I was wrong…. If you live in this sweet environment, you lose apptite for sweets. I mean you smell like cakes after working, so you don’t feel like eating any sweets…

    • Hi Mika-san! I know. I really wanted to eat red bean ones, but I wasn’t sure of opening the whole can of sweetened red bean…but will try with red bean for sure! Maybe it’s a great discipline for me to work for a bakery/pastry shop!

    • Hi Jen! Thank you! :-) I think it’s more popular in Asia than here in the US. After I started to follow a couple of Malaysian bloggers, I learned that you can find a lot of Japanese stuff in Malaysia (maybe depends on where in Malaysia). It’s nice!

  18. ooo thanks for sharing these! Those little treats look very tempting indeed!! I came here via ellana’s mention of you. will be back!

    • Hi Daphne! Thank you for taking your time to visit my site! I must thank Ellena… she’s so nice. I’m on my way to your site now. How exciting to get to know new foodie friend. :-)

  19. These are gorgeous, you’ll a natural baker 😉 Oh and believe me, it’s always a problem after I’ve baked – what do I do with it! Usually I get my friends to come round and we eat it, so it’s all gone before I’m left alone with too much cake, which would be dangerous!

    • Hi Xinmei! I would love to be the one who’s getting all the treats from you…then I won’t need to bake forever! Somehow I don’t know anyone who bakes and shares with me… I’m sure everyone around you is so happy! 😉

    • Hi Maris! Yeah I noticed that Japanese steamed cake is more popular in Asian countries. I learn new things (a lot of baking of course) from everyone too! Thank you so much for your visit! :-)

  20. First of all Nami, your two children are adorable :D)!!! I am not much of a baker either and the best I can do is baking choc chip cookies, when I bake cakes there is always this 50% chance failure because I don’t like following recipes ;). And wow, corn and cheese as fillings, this really sounds interesting, thank you for sharing this, Nami :)

    • Hi CG! Thank you. :-) Haha me too. I can bake cho chip cookies. 😀 You don’t like following recipes? I am so worried not following enough. I’m like making sure one by one if I have right amount of ingredients when I bake… I just don’t know how it will turn out if I make a slightest mistake… Cooking is fixable (in some way) but definitely not baking. SO HARD!

  21. Nami, I’ve had steamed cakes before but never steamed cupcakes… Yours looks really good! I’m especially drawn to the ones with corn and cheese, and of course, to this two little ones wearing red! Your kids are adorable :-).

    • Hi Maya! Thank you. :-) It’s so easy to make when it’s small like cupcakes. And you steam on stove, so it’s really really fast to cook! I hope you will give it a try. :-)

  22. You know Nami, we have a similar recipe in Indian cuisine where we make steamed cakes with chickpea flour.If I get it right :) ,will post sometime! Thanks for all the kind words on my blog.You are really sweet.I love the texture of your steamed cute are your little peanuts..I mean your kids :)

    • Hi Tanvi! Oh yes, I’d love to see steamed cake with chickpea flour! After I became really good friend with my Indian neighbor, she totally opened my new interest toward Indian cuisine (spice/cooking). So I truly enjoy visiting your website Tanvi! And thanks – maybe my little peanuts will appear on my website more often. We’ll see. :-)

  23. Kisses to your very cute colour coordinated little helpers <3. We eat steamed cakes in the Philippines, too. Originally made from rice flour but the modern ones are made with flour. Cheese and corn! Love that!

    • Hi Adora! Hahaha thank you! My son loves red color and my daughter likes any shade of red/pink. :-) I realized steamed cake only (<– maybe) exist in Asia??? Making with rice flour sounds nice too. :-)

  24. Wendy Yamazaki


    I just made these with matcha and they turned out great! Thanks for the recipe and your wonderful blog! Now I can get all my favourite Japanese home cooking without bugging my mother! :)


    • Hi Wendy! Thank you so much for visiting my website and wow you already made these steamed cakes! You made me really happy. :-) I hope I can cook and share Japanese food that your mom cooks for you. :-)

  25. Wendy Yamazaki

    I just had another thought – I think I’ll make these again with anko (red bean paste) in the middle! What do you think? Will it work? Must try it and find out! :)

    • Heehee.. you are true Japanese! 😉 You made with Matcha and now with Anko! Yes, I was actually thinking of making with Anko, but my kids don’t eat beans and the can is huge… Add Anko in the batter, and decorate the top with some Anko too! It’ll taste good. I loooove anko….

  26. I never thought that steam could bake cakes… Very interesting and easy to make. I will bookmark this recipe for a future reference. Thank you so much for sharing!

  27. Oh, my gosh, your sweet helpers have won my heart! Just adorable!

    I have never heard of these lovely gems, but I know they must be moist and delicious! So versatile, too…you probably could guess that I’d go for the chocolate ones first 😉

    • Hi Food-4tots! Thank you for visiting my site! I’m glad you finally found this recipe and I hope the outcome is something you were really looking for. :-)

  28. I used to have something similar when I was in Shin-Yokohoma for a while.. But they were stuffed with red beans… !! It was a favorite… !! I have never tasted a tasty and nutritional steam cake like that before and after….!!!

    • Hi Emreen! Shin-Yokohama! That’s my neighborhood! Well, 10 mins away by subway from there. =) I love red bean and all Japanese do…LOL. This one is easy to make, and I’ve been wanting to make red bean one, but little too busy lately… =P Thank you for stopping by my blog!

  29. Steffie

    Nami, thanks for the recipe! 😀
    it’s so easy and yummy…all my friends love it so much…
    it’s soooo moist and soft..thanks!

  30. I made this today and LOVED the texture! Like soft little pillows! I’m used to little sweeter things tho :( so was wondering if it would be ok to increase the sugar to say 4 tbsp?
    Would that affect the texture you think?

    • Please give it a try and let me know. I personally think you can adjust sugar amount to your liking. 2 Tbsp was perfect for us. :-) Thanks for trying this recipe Rose!

  31. Oh, I’m so glad I found this! I was looking up bolu kukus mekar recipes but couldn’t find (a non-chocolate) one I wanted to try in English and came across this.

    I love that this yields 4 only. Makes it so easy to try; earlier this week I made a batch of cookies that yielded about 4 dozen and I made my boyfriend take some to work because there were so many!

    Gah, I love corn + cheese combinations, I’m going to try this soon! : )

    • Hi Mayene! I’m glad you found my blog. :-) It’s nice to meet you. I hope you will enjoy this recipe. This is a very convenient recipe as you can add any ingredients (I’ve tried sweet potatoes, Nutella, etc) and cook very fast! Enjoy cooking!

  32. debbie


    i don have glass ramkins. i have the normal white baking dish type of ramkins.

    are they ok to use for this steamed cakes?

  33. Candice

    Hi Nami,

    Thanks for sharing this Japanese Steamed Cake recipe. It looks super easy to make. I’m going to have to try it. =) BTW, your two little assistants are super cute.

    • Hi Pauline! Hmmm not sure why. It’s steamed so it gets fluffy and spongy but not hard at all. Maybe overcooked? I make these often and I don’t have any problem. As I mentioned in my FAQs’ page, it’s really hard for me to figure out what went wrong because I wasn’t there when you were coking. But from your description, it sounds like overcooked.

  34. vivilia

    hi Nami,

    i came accross ur blog from the cooking hut. love this all japaness food recipe as me n my husband is a big fan of japanese food. thanks for the beautifull blog.

    i have question regarding all purpose flour. is the packaging really says all purpose flour or is that means plain flour? im from sydney, so im not sure if here have it.

    thanks again!

  35. Miki

    Hey 😀 I’m 15 years old and i burnt down my oven lol and I LOVVVE baking. I was so sad when it did because I was going to bake cupcakes for my friend next week at school. Then I went on google and found these! Im wondering though, does it taste like a normal cupcake, or is it different texture?? In Philippines where i used to live, we had something like these but they weren’t cupcakes. It was called puto lol. But thanks for sharing!

    • Hi Miki! It’s a little bit different texture from cupcakes. If Puto is steamed then probably similar. More airy I think. I hope you give it a try!

  36. Hi!

    I just made these and I am amazed at how simple and quick they are to make. I love steam cakes because they’re so light! Mine came out drier than I expected and I was wondering if it’s meant to be that way or something went wrong? I’m chinese so maybe our version of steam cakes are slightly different? :s Thanks for sharing though, I’ll definitely make more of ’em in the future!

    • Hi Clarissa! Thank you for trying this recipe. It shouldn’t be too dry. I wonder if they were overcooked. I have tried Chinese version once or so, but I don’t quite remember how it was compared to Japanese kind… sorry I am not helping you much. These were pretty moist inside. I hope you can adapt and enjoy this recipe!

  37. I’ve made this several times already. I can’t believe how easy it is to make a batch of this steamed cake. And super quick too! I tried to bake it. It took twice as long, but it’s equally tasty.Thanks so much for sharing the recipe 😀

  38. silei

    Hi Nami!

    I tried making the chocolate cake version and it turned out alright 😀

    However, I always thought that japanese cake was fluffier and lighter and mine turned out more like a muffin texture. Was it because there were too much liquid?

    • Hi Silei! Thanks for your feedback! Hmmm I’m not sure these weren’t as fluffy as you expected. I hope you can adapt this recipe to your liking! :-)

  39. kathy

    hi – these are called PUTO in the Philippines, they are steamed in molds and sometimes it comes in different colors and flavors as well, the only thing that differs is that this one has a muffin liner…though i tried using a muffin liner, but the outcome always sticks to the liner, can you help me with this?…because i find placing the cakes in liners are neater and easier to eat :)

    • Hi Kathy! Hmm, to be honest with you, I have no idea why yours stick to the liners. My liners are not special ones, and they are just typical liners. I use the glass ramekins to hold the liners. I have made many times but the steamed cake comes out pretty clean from the liners. I’d love to help you, but I don’t have any clue… sorry about that. :-(

  40. Ash

    Hi Nami!

    Your recipe and little steams cakes look so tempting and its just great for ppl like who dont have an oven but still wish to attempt at making cakes. =)

    Did you whisk all your mixture using a manual whisk and what do you mean when you said that whisking the flour and baking powder in Step 4 is a shortcut for sifting?


    • Hi Ash! You can sift with a sifter too, but to save extra step, I (manual) whisk for a little bit (I said 20 times) to make sure flour and baking powder has no lumps before adding liquid ingredients. Hope this helps. :-)

  41. Situ

    i just tried this and love it! I’m already plotting how to adapt this for my daughter’s lunchboxes. Do you think I could make a savory version of this with whole wheat flour, some kind of green veggies puree and cutting out the sugar?

    • Hi Situ! I’m glad to hear you liked this recipe! I have not tried with wheat flour but I’m sure you can adapt. Savory steam cake sounds good. It’s very versatile. I like adding chopped veggies (sweet potatoes and pumpkins) in it.

  42. gracey

    Hi, Nami! I want to make more than four steam cakes, is it safe to double or triple the recipe? I’m dying to make the cheese and corn combi!

      • gracey

        I did enjoy them, Nami! I tripled the recipe and they turned out great! It yielded 16 oh so fluffy corn & cheese muffins. My kids loved them so much! This recipe is definitely a keeper. Thank you so much for sharing

  43. mamahachi

    Nami-san! domo arigatoo for the so easy peasy steamed cupcake recipe! I didn’t have any cupcake liners so I poured the batter straight into the ramekins….they turned out super and oishiiii of course…..thanks once more for sharing the recipe : )

    • Hi mamahachi-san! Arigato for your feedback! Great to hear that you didn’t need liners and still turned out great. I’m happy to hear you enjoyed them. :) Arigato~~!

  44. innz ferrer

    hello Ms. Nami. I saw your cakes, and i would love to try them all. I tried to be a “baker” as a hobby but financial difficulties came so now i would like to try baking as a source of an extra income. if you could help me, i need a recipe for a japanese cake. A very simple japanese cake recipe.

    i hope you will find some time for my request.
    thank you very much :)

  45. Shek Ling

    Do we really need to put the cup cake into the boiling water? Can i just steam like normal how we steam fish, on top of the water instead on into the water?

    • Hi Shek! You can use a steamer or the same method as you steam fish, too! A lot of people don’t have a steamer, so this is one way they can cook without a steamer and it’s one of common methods in Japan, too. :)

  46. limsuigek

    hai,just tried the steam cup cake..was good with hot tea..!!my hubby like it..thanks for all of ur idea..i really like the easy way you present you receipes..gonna try one by one..good luck,Arigato..!!

  47. What are these “You’ll fall in love with these cookies” above? The link goes to a page with no cookie even resembling these. PLEASE put a name and a valid link in for these. (the pink with red center ones with the notation “You’ll fall in love with these cookies.”)

    • Hi J’marinde! I think you click one of the link exchange program photos at the very end of my post… These links help exchanging readers. I’m sorry for the bad experience but at the same time new readers come from some other sites through this program. I’m truly sorry about that.

  48. Maggie Miller

    Hi Nami,
    Thanks for the recipe! I just made it for my kids because my youngest wanted to eat cupcakes! I love it, it’s so easy and quick! I’ve made Chinese steamed cake before, but it’s more steps and required to take out my electric hand mixer, so I got lazy making it! lol…I want to try to make green tea steamed cake, do you have that recipe?

    • Hi Maggie! So happy to hear you liked this recipe. We do too! I’ll consider making green tea steamed cake and share next year. Thanks for your suggestion!

  49. Noora

    Thankyou for this recipe nami! I absolutely LOVE steamed buns and cakes but they are so hard to find here in australia! This recipe is so easy and fun to experiment with that I’ve already made four different kinds: chocolate, banana, green tea and corn. But I use my rice cooker to make them, the steaming tray holds four silicon cupcake moulds just right :)

    • Hi Noora! I love all of the version you have made! And cook in rice cooker sounds excellent! I think my rice cooker comes with steamer option too but I haven’t paid attention to that option yet. Thanks for the idea! I’m really happy that you liked the recipe and thank you for your feedback!

  50. Hi Nami, I have been a visitor to your blog for some time. I had made these cup cakes some time ago and blogged abt them (with credits given to you of course!). I just realized that I never left a comment here thanking you :) So, Thanks a lot for this wonderful recipe that has made quite a number of our guests at home happy :)

    • Hi Priya! Thank you for letting me know as I didn’t get the link pingback via WP… I wasn’t aware of your post. I’m glad to hear you and your guests enjoyed the steamed cakes! :)

  51. Cathy

    Nami san,
    I really would like to try your recipe
    But I have few things to ask.
    Is it okay if I substitute the flour to self raising flour,
    and only use the egg white?

    • Hi Cathy! I’ve seen some steamed cake recipes with egg white only so it should work fine! And yes, you can use self raising flour. :) Hope you enjoy!

  52. Michi

    Hello Nami, thank you very much for sharing your wonderful recipe. It was my very first attempt today & the steamed cakes turned out lovely. I didn’t put any sugar, instead I used natural sweetener. It was really nice, but I know most people would think my cakes needed sugar! :)
    Just one thing, how can I stop any water going in the ramekins? My cupcakes got wet on the bottom & when I take then out, I see about 1cm of water inside.
    Thanks you Nami!

    • Hi Michi! Yay! So happy to hear your steamed cake turned out well. 😀 I personally don’t like very sweet cake/cupcakes, so I understand! It can be a nice side dish to main meal too (without much sugar).

      Water goes in? I think you probably put a little too much water in the pan. Depending on the shape of pan, ramekins, water amount should be adjusted. If you are done cooking, and there are so much water in the pan, you don’t need to put that much water in the beginning. It’s just for steaming, so next time cut down on water. :) Hope that helps!

  53. Juna

    Thank you so much for this recipe. It turned out beautifully and is so fast and easy to prepare. I used to buy this from a local Japanese bakery. But I have moved and it is too far away to go there. So am overjoyed to find this recipe. Thanks!

  54. kira draper

    hi, thanks for the recipe for steamed cakes. im not much of a baker, and iv got a “snacks around the world” cooking compertision coming up in a few days, and since i love japanese dishes i thought this would be perfect. thank you for the recipe, i found it realy easy to follow and hopefully it turns out great. i will try to test make it soon, incase it doesnt work out. but wish me luck all the same. all the best, and thanks again for the recipe.
    from kira.

  55. Constance W.

    If I were to add mashed purple sweet potatoes in the center directly before steaming, would I have to steam for a longer period of time?

    • Hi Constance! Since you already cooked and mashed the sweet potatoes, you don’t have to cook it through. I’d say you probably don’t need to cook that long. Check if it’s done with a skewer closer to center (but not the sweet potato area) to see how long you need to get the steamed cake cooked. Sounds delicious!!

  56. Sabel

    Hi if i put this in a microwavable pan instead of four separate cupcake liner, is it fine? is it the same cooking time? and in some steamed cake that i saw online, some are covered w/ aluminum foil, why is your not, what’s the difference? i never baked or steamed anything but i wanted to try. ive been reading steamed cake recipes for days now but i like your website because even if it doesn’t have video, it has a step by step picture. thanks.

  57. Yyumi

    Hi Nami-San!

    I tried making the steam cake with cake flour instead of all purpose flour. However it failed. Is it because I substituted all purpose flour with cake flour that’s why it failed??? Please advise me!! Thank you!!!

    • Hi Yyumi! I don’t think that’s the reason as some Steamed Cake uses cake flour. Could you explain a little bit more how they failed? Texture was not right? I’d like to help but need more info. :)

      • Yyumi

        Hi Nami-San!
        Thank you very much for your reply!
        The steam cake puffed up when it was steaming in the pot. However, once I remove the cake from the pot, it starts shrinking. And the texture of the cake s hard and chewy.
        I tried adding more baking powder, but to no avail.

        Thank you!!!

        • Hi Yyumi! I see. I haven’t tried making steamed cake with cake flour, but I assume texture can be quite different from all-purpose flour. Not sure how you steam it, but maybe steam for less time? Might be overcooking the cake if it gets so hard. Hope that helps. :)

  58. Devie

    HI Nami.. I just made the chocolate steamed cake this morning using a steamer since i dont hv proper ramekins, and what happened was the cake expand to every direction.. Hahahahhaa.. it looks like massive mochi.. (-___-“) but the texture turned out to be so moist and they taste so delicious.. Cant wait to try the green tea one.. Thanks for sharing this recipe! :)

    • Hi Devie! Oh! Haha, massive mochi like? You can use a heat resistant container (like oven safe dish?) if you don’t have ramekins. 😀 Thank you so much for trying the recipe!

  59. Helgee

    Nami, I am so happy I found your site. I made the green tea steamed cakes 3 times already(the recipe is beyond cute-4 little ones) and I just made the cocoa ones this morning and used yogurt instead of milk. Easy and so delicious. I got raves already from my friends. I did for some reason have to steam them longer than 8 minutes. Also, my cakes don’t get hard. They stay fluffy for some reason, which makes me quite happy. Only, I can’t seem to find these recipes when I look in your desserts tab. I have to punch them up on an internet search. Where are they listed in your recipe index? Thanks again for posting them.

    • Hi Helgee! Welcome to my site, and I’m so glad you found it. :) Isn’t it convenient and nice? Don’t worry about cooking time – each stove top, frying pan, cups… they are all different and those affect cooking time. So I’m glad you figured out what works for you. :)

      I just checked, and it is under dessert, but I found out that the featured image was a frying pan with boiling water in it (step #2 image) and it wasn’t steamed cake image. Maybe you missed that entry because of that. I fixed it and should be okay. You can use my search box to get the recipe. This is how I search my recipe and I think it’s the fastest way to get to the recipe, instead of recipe index. Although you kind of need to know the recipe name (doesn’t have to be perfect match). Hope that helps. :)

  60. Helgee

    Hi, Nami,
    I’ve made the mushi-pan 7 times now(green tea and chocolate). I noticed the last two times, I had big air pockets. Am I mixing the batter too much or too little? I also switched from King Arthur’s flour to Trader Joes. Would that make a difference? Or is it the steam heat? My sister said mushi-pan should have a very fine texture. Please let me know. Thanks.

    • Hi Helgee! 7 times! Thank you for using this recipe so many times. :)

      If you look at my Green Tea Steamed Cake pictures, I have some air pockets too ( I think this is due to how we mix the batter – we put too much air in it while whisking. One way to solve this issue is to drop the glass container (if you are using like me) on the counter top to release the air pockets from inside the batter. The bubble will come up on the surface. I don’t think it’s due to the brands of flour (I like both KA and TJ and use both). Heat should not matter too much, I think – but not 100% sure. Hope this helps…

  61. Ika Arianti

    This recipe looks great and it’s steamed ,easy for a beginner like me 😀 . I just found this great cooking site,I love japanese food and this site is a real complete. Thank you Mrs.Nami ^_^

  62. Lulumummy

    Hi Nami, after I tried your green tea cake I tried your chocolate cake too. This time I put ganache in the middle. I noticed though that both my cakes were a little rubbery in texture. Is it supposed to be like this? How can I prevent it?

    • Hi Lulumummy! Ganache in the middle of chocolate steamed cakes sound so delicious! I’m not too sure why the cakes got rubbery. Did it happen to the one with ganache? Wish I could help, but it’s hard to tell as I wasn’t there…

  63. Selene

    Hi Nami,

    Thanks for the wonderfully easy recipe. It was my first time trying out a home made cake and it came out beautifully! My almost two year old loved it!
    I was wondering if you have any tips for adding banana to the basic cake? I tried adding a small banana to my second batch but it turned out very dense.

    • Hi Selene! I’m glad to hear it came out well! Thank you so much for your feedback! :) Make sure you smash them first before adding, and if it’s dense, try adding a little bit of milk. Hope this works!

  64. hi! thank you so much for sharing this recipe :) i’m so happy to find this. because i really want to make cakes or cupcakes for my son’s first birthday to make it more special but i don’t have an oven. i’m so excited to try this :) may i just know if i’ll make for at least 10 people or more will i just double everything? like 2eggs for 8 cupcakes? how about the baking powder? please tell me especially for the chocolate cake. thanks much! :)

    • Hi Geefe! Will you be making smaller steamed cakes like this size? If you will double the amount, please make it double portion for all the ingredients. I highly recommend to practice once before the actual birthday. It’s easy to make, but you need to have the right ingredients and equipment to do this. Make sure to wrap the lid with towel so that there will be no condensation. The cakes will be harden once you remove from the pan and leave them outside. So make sure to plan ahead and make right before you serve. :)

      Little step/tip is very important for success. Hope you enjoy this recipe! :)

      • hi nami! thanks much for replying. yes, will try that. i have a small steamer. his birthday will be on september so i’ll have more than a month to practice hehehe. i hope i’ll get it right. thanks again!

  65. Hi Nami! I’m a big fan of your blog, and my first recipe on the blog I just started is for strawberry mushi-pan! I love the method you used to steam your cupcakes, so I linked your recipe in my recipe notes as an option for those who don’t own steamers. These look delicious; I think I might try your savory corn mushi-pan sometime soon!