Making these soft, light, spongy Japanese steamed cake (Mushi-pan) is surprisingly easy. You can enjoy them as a healthy breakfast or after-school snack. Choose savory or sweet based on the ingredients you use.
These treats may look like muffins, but as you might have guessed – they’re not. We call these Steamed Cakes “Mushi-pan” (蒸しパン) in Japanese. The biggest difference between these cakes and muffins is that these delicious little treats are steamed instead of baked.
What is Steamed Cake (Mushi-pan)?
The Japanese steamed cakes are made with very simple ingredients: flour (all-purpose flour or cake flour), baking powder, eggs, milk, sugar, and neutral-flavored oil (such as vegetable oil). While Chinese steamed bun called Mantou (饅頭) uses yeast as a leavening agent, Japanese steamed cakes use baking powder.
After WWII, when a massive amount of wheat flour was imported from the U.S., and the Japanese started to eat more bread. We call it “pan” (パン) in Japanese. Around the same time, steamed cakes started to appear in Japanese kitchens. As sugar was expensive back then, the Japanese included small chunks of Japanese sweet potatoes (Satsumaimo) to sweeten the steamed cakes. These Satsumaimo Steamed Cakes are still the most popular flavor today.
In the late 1980s, convenience stores in Japan started to sell Cheese Mushi-pan (チーズ蒸しパン) and Chocolate Mushi-pan (チョコ蒸しパン) that became really popular. I remember being addicted to Cheese Mushi-pan. The savory cheesy flavor was really too hard to resist.
My homemade steamed cakes are not the same as those Cheese Mushi-pans. However, homemade steamed cakes are equally delicious and you can play around with various flavors. Unlike store-bought cakes, there are no preservatives and additives.
These healthy steamed cakes are soft and easy to digest, so they are perfect for small children!
3 Reasons To Make Mushi-Pan (Japanese Steamed Cakes)
1. Quick and easy to make
This recipe is so quick and easy to make! Even my children can make them as long as I help with the steaming. It only takes 20 minutes from start to finish. You can make them fresh whenever you want to eat them.
2. Versatile
The best part of steamed cakes is that they can be easily changed to either savory or sweet flavor. My Basic Steamed Cake recipe below is the standard where you can adapt to sweet or savory as you please.
For sweet steamed cakes, you can add vanilla extract. I didn’t add it so the recipe can be changed to a savory one. I recommend keeping the sugar for the savory version as a slight sweetness helps to enhance flavor.
3. Re-steam to make it fluffy
You can store in the refrigerator or freezer for later and re-steam it when you want to eat for a quick snack. The steamed cakes will be soft and spongy again!
If you give my Mushi-Pan recipe a try, let me know. I’d love to hear about your variations and results in the comments!
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- ½ cup all-purpose flour (plain flour) (60 g)
- 1 tsp baking powder
- 1 large egg
- 2 Tbsp milk
- 2 Tbsp sugar
- 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
- ½ cup all-purpose flour (plain flour) (60 g)
- 1 tsp baking powder
- 1 large egg
- 2 Tbsp milk
- 2 Tbsp sugar
- 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
- ¼ cup corn kernels (40 g)
- ¼ cup shredded cheese (25 g) (I used sharp cheddar)
- ½ cup all-purpose flour (plain flour) (60 g)
- 1 tsp baking powder
- 1½ Tbsp unsweetened cocoa powder (7 g)
- 1 large egg
- 3 Tbsp milk
- 2 Tbsp sugar
- 2 Tbsp neutral-flavored oil (vegetable, canola, etc)
- 2 Tbsp chocolate chips (25 g)
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Cover the lid with a kitchen towel to prevent condensation (please don’t skip!). Fill a large frying pan with water about ½ inch (1.3 cm) deep. Cover the pan with the lid and slowly bring water to a boil. STEAMER: You can also use a regular steamer, but the cooking time will be slightly longer than my method here. Please read the storage and reheating information at the end of the recipe.
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Gather all the ingredients. You will also need 4 6-oz ramekins and cupcake liners.
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In a medium bowl, combine all-purpose flour and baking powder and whisk well to combine (shortcut for sifting).
- In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined.
- Pour the egg mixture into the flour mixture and mix until smooth.
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Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.
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Place the glass ramekins in the boiling water and cook covered on the lowest heat for 8 minutes.
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They're done when a skewer inserted comes out clean without wet batter. Turn off the heat and remove the ramekins from the pan and let them cool on a wire rack. Serve warm or at room temperature.
- Gather all the ingredients.
- In a medium bowl, combine all-purpose flour and baking powder and whisk well to combine (shortcut for sifting).
-
In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined.
- Pour the egg mixture into the flour mixture and mix until smooth.
- Add corn and cheese and mix until combined. Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.
- Place the glass ramekins in the boiling water and cook covered on the lowest heat for 12-13 minutes. They're done when a skewer inserted comes out clean without wet batter.
- Turn off the heat and remove the ramekins from the pan and let them cool on a wire rack. Serve warm or at room temperature.
- Gather all the ingredients.
- In a medium bowl, combine all-purpose flour, baking powder and cocoa powder, and whisk well to combine (shortcut for sifting).
- In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined.
- Pour the egg mixture into the flour mixture and mix until smooth.
- Add chocolate chips and mix until combined. Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.
-
Place the glass ramekins in the boiling water and cook covered on the lowest heat for 8 minutes. They're done when a skewer inserted comes out clean without wet batter. Turn off the heat and remove the ramekins from the pan and let them cool on a wire rack. Serve warm or at room temperature.
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You can store the steamed cakes in the airtight container for up to 2-3 days or freeze them for up to 1 month. You can reheat the steamed cake with one of 2 methods. 1) Cover the steamed cake with a damp paper towel and reheat in the microwave (but be careful not to overheat; it'll become very hard). If you reheat the frozen steamed cake, defrost first before microwaving. 2) Use the same steaming method above or a steamer or to reheat refrigerated/frozen steamed cake till warm.
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.
Love Matcha (Green Tea)?
Check out my Green Tea Steamed Cake too!
Editor’s Note: This post was originally published on May 4, 2011. The new images were added in April 2017. The post was edited and republished in May 2020.
Hi,
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! 🙂
Wendy
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. 🙂
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….
Receipes are very systematic explained and illustrated.
Hi MF! Thank you!
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!
Hi Steffie! Yay! I’m so happy you and your friends liked it. 🙂 Thank you for letting me know!
hi,
i don have glass ramkins. i have the normal white baking dish type of ramkins.
are they ok to use for this steamed cakes?
Hi Debbie! It doesn’t have to be glass, as long as it’s oven/micorwave-safe dishes. 🙂
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!
I made them for my mom today and she told me it tasted like puto! You’re right about that!
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! 🙂
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. 🙁
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?
Regards,
Ash
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. 🙂
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.
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!
Hi Gracey! Yes, you can double/triple the recipe. 🙂 Hope you will enjoy them!
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
Hello Gracey! Yes! So happy it went successfully! My kids love these too! I’m really glad to hear you enjoyed them. 🙂 Thank you for letting me know!
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~~!
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 🙂
Hi Innz! I bake occasionally and am still learning, so as you see in my Dessert page, you won’t see too many cakes. Please take a look at the page. What is Japanese cake you are referring too? I only have Japanese Cheesecake at this point (although we don’t call it so in Japan…).
Hi,
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. 🙂
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..!!
Thank you and I’m happy to hear you and your husband enjoyed this recipe! Arigato for following my blog! 🙂
Thanks so much for the recipe.^^ Your kids are so cute!>.^< the deserts there look delicious!
Thanks! I hope you enjoy this recipe! 🙂
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!
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!
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!
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!
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!
Hi Juna! Really happy to hear it turned out well. Thank you so much for trying this recipe. 🙂
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.
Hi Kira! Hope you enjoy (enjoyed) this recipe! It’s very easy to make so I hope you will like these steamed cake. There is another recipe in case you are interested:
https://www.justonecookbook.com/recipes/green-tea-steamed-cake/
Thanks so much for writing! 🙂
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!!
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.
Hi Sabel! To be honest with you, I haven’t tried other methods besides this, and I am not 100% sure if a microwaveable pan would work. I’m not sure the heat resistance to cook in the frying pan, etc. This steamed cake is my older post, and my newer steamed cake recipe has better step by step pictures, so you might want to see. I cover the lid on top to steam and the lid is wrapped with a towel so the condensation won’t drop to the steamed cakes.
https://www.justonecookbook.com/recipes/green-tea-steamed-cake/
Also, we just started to shoot videos, so check out my recent Castella video recipe. 🙂
https://www.justonecookbook.com/recipes/castella/
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. 🙂
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. 🙂
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!
Hi,
Can u conform which fruit will be used in Steam cake
Sudhakar
Hi Sudhakar! You can try and experiment fruits you like! 🙂
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. 🙂
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 (https://www.justonecookbook.com/recipes/green-tea-steamed-cake/). 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…
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 ^_^
Hi Ika! I’m so glad to hear you enjoy Japanese food and my blog is helpful. Hope you enjoy cooking Japanese food at home! 🙂
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…
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.
Thanks!
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!
Konnichiwa, namiko san. I wanna ask if i need to make chocolate mushi pan for about 20 pcs or more. What should I do with the measurement? Zehi oshiete kudasai, onegaishimasu.
Cerena
Konnnichiwa Cerena! You have to make 5 x more. If you are going to use a frying pan method like me, you will need a few frying pan, or in your case I’d suggest to use a steamer since that can hold many pieces inside. 🙂
So, i gotta use 5 eggs overall? I got big steamer, that will help me a lot. I’m sorry for asking it here, for the matcha mushipan, i wonder if i can use the green tea teabags instead? here is really hard to find matcha powder. I luv matcha but can find a really nice matcha here except the teabags (leaves type) And, for this recipe, Nami san use AP flour and in Matcha mushipan you use Cake Flour, is it the same things? sorry, since I’m an amateur baker. I wish to try these recipes. I got a lot AP flour so wonder if i can use it as well for other mushi pan. (mostly mushipan recipe i found is using Cake flour). Arigatou Gozaimasu.
Cerena
Hi Cerena! Yes, you have to use 5 eggs for making 20 steamed cakes. Cake flour makes the steamed cake lighter, although all purpose works okay too.
AP and cake flour is not the same but you can make homemade cake flour using AP and corn starch:
http://simmerandboil.cookinglight.com/2015/06/09/all-purpose-flour-vs-cake-flour-whats-the-difference/
Hope this helps!
hey can i use the same method for a big cake also can u use cakes tins instead of glass cups
Hi Jawairya! Well, cooking time will be longer, and outside will cook faster than inner, so make sure inside is cooked through. I think it’s a bit harder to cook a bigger cake. Not sure if the cake batter will sustain the weight too. Maybe worth giving it a shot? 🙂
Hi Nami, just wondering can I use normal muffin tin to steam? Or can I just put it in the ramekin without the cupcake liners?
Thanks in advance! This recipe looks so attractive I can’t wait to try!
Hi Manda! How big is your normal muffin tin? Does it fit into the steamer? If you pour the batter directly to the ramekin, I think it’ll be harder to remove the cake out of the ramekin. Maybe if you oil the ramekins it might work… I’ve never done it before. Please give it a try and let us know. Hope you enjoy! 🙂
Hi Nami!
I’m so excited! I’ve tried the chocolate steamed cake and the result turned out amazing! Just like the Chinese steamed cake that we used to eat when i was young and that brought back memories!
I bought cupcake liners and put them on the muffin tin and steam it.
May I just say that I’m soooo glad that I found your website!!! All your recipes looks soooo amazing and I’m gonna try them out one by one!
Thanks again Namiko!
Hi Mandy! I’m so happy to hear yours come out well! Thank you so much for your kind feedback! Glad to hear you bought the cupcake liners. 🙂 Your muffin tins can fit in a steamer? That’s great! Thank you for finding my blog and happy to hear you like my recipes! xoxo
These are delicious! However they’re very noisy to make, as the boiling water makes the ramekins hop up and down to create a loud clunking noise for eight minutes. Is there a way to make it quieter?
Hi Lydia! So sorry for my late response. Try to use the lower heat – you just need to keep it steaming but doesn’t have to be a strong heat to keep the steam inside the lid. 🙂 Alternatively, you can place cloth on the bottom. Very thin cotton or gauze. As long as there is water, it won’t burn. 🙂
I tried the chocolate ones, but without chocolate chips. They’re amazing, but a little not sweet enough my taste since no chocolate chips. I will try with one more tbsp of sugar to compensate that but I will make more that’s for sure! Thanks for the great recipe!
Hi Kass! I’m so happy to hear you liked this recipe! Thank you for your kind feedback! xo
Hi namiko..
Steamed cake looks easy..I have give it a try. I m first time tho. Would like to know why the cake surface didn’t turn out as smooth as ur picture. And my Choco chip sink to the bottom in the cake.
What did I done wrongly?
I am so sorry for my late response. I’ll need to know a bit more information to find out why…
Not smooth surface – did you cover the lid with towel? The condensation might drop on the steamed cake, so make sure to wrap the lid.
Chocolate chips – maybe it’s bigger (heavier) than mine? Did you waited for a long time before you start steaming?
thank u for this recipe I made this today and they came out super soft and fluffy I’ve never steamed cupcakes or made homemade cupcakes and they came out great. I made the chocolate ones.
Hi Yari! I’m happy to hear you enjoyed this recipe! Thank you for your kind feedback! 🙂
Is it possible to steam cup cakes in a traditional steamer? Thanks Laura
Hi Laura! Yes, you can do that. 🙂
Made these steamed cake tonight and they turn out beautifully! Thanks again!
Hi Kat! I’m so happy to hear that. Thank you for your kind feedback! 🙂
Not enough sugar, but otherwise a really great recipe!
Hi JC! Ah I see. Maybe I should mention that Japanese steamed cakes are not sweet like cupcakes or muffins. Just a subtle sweetness. Thanks so much for trying this recipe!
Hi Nami!
Have you tried steaming these guys traditionally? As in, on a wire rack above the water instead of with the ramekins in the water?
I’d like to try these but have left all my ramekins behind, and was thinking they could just be steamed suspended above the water. But it might affect cooking time?
Thanks!
Hi Ming! You’re right. You can steam these but it will take more time for some reason. Maybe more gentle than my approach.
My kids miss Japan so much. This would be a wonderful treat for them! How much vanilla would you add for the basic sweet recipe?
Hi Rhianna! I’d suggest 1/4 tsp or just a drip from the bottle. No need to put too much as the batter is only a little (for 4 steamed cakes). 🙂
I will definitely be making these soon! For a family member who is on a gluten-free diet, are there any options for replacing the wheat flour? Thank you!
Hi Dona! I haven’t tried making this with gluten free flour or rice flour. Some people make it, and I’m not sure about the measurement…. but hope you give it a try and see if it works. Might need adjustment with amount. 🙂
Can you use a bamboo steamer for the mushi-pan instead of a frying pan?
Hi Apple! Yes you can, but it’ll take a little more time to cook/steam than water bath method. 🙂
May I know if I can steam them in a muffin tray? if yes, do I use a 6-hole or 12-hole muffin tray? is the timing the same as indicated in the recipe? Thanks!
Hi Teo! Are you planning to use a steamer and a muffin tray? Does 12 hole muffin tray fit in your steamer? Steamer takes longer time to cook these than my water bath method. Could be double amount of time. 🙂
Hello Nami! I can’t wait to try these. Can I add macha powder to the basic steam cake recipe (if so how much) ? I do notice u have a green tea steam cake recipe, but my family don’t eat yogurt (on its own) and its hard to find a small container of yogurt where I live. I just don’t want the rest of yogurt to go to waste.
Hi Helene! I just wanted to make variation so I made that recipe with yogurt instead of milk. You can use 1 tsp matcha powder for this recipe. 🙂
These look yummy. If you wanted to add vanilla how much should we add.
Hi Erin! 1/4 tsp or just a drip from the bottle is more than enough as this is a small portion recipe. 🙂
I just made these and they were absolutely delicious! Thanks for the recipe!
Thank you Charlotte! So glad to hear you enjoyed this recipe! 🙂
Thank you for the recipe! I have two questions.
Can you suggest a substitute for egg? My son is allergic to egg. Secondly, have you tried steaming in the instant pot? If so how many minutes and NPR would you suggest. Thanks so much. Love your recipes!
Hi Ai! I apologize for my late response. I’m sorry but I’m not familiar with egg substitute. I don’t suggest IP for this particular recipe as you can’t put the cloth around the lid and it’s important to do so for steamed cake. All the condensation will drop and damage steamed cake… Thank you for reading my blog! 🙂
After being a silent reader of your blog for years, I’ve now decided to comment after trying the mushi pan recipe. Was incredibly simple and delicious! Will be a regular recipe for a quick snack now in the household. Thank you so much for sharing and keep up the beautiful work!
Hi GL! Thank you so much for reading my blog for such a long time and leaving your comment for the first time. It means so much to me! 🙂 So happy you liked this recipe. Thank you for your support. xoxo
I made the double chocolate Mushi Pan and my whole family loved it! Tomorrow I’ll be making the cheese version. Thanks Nami for another great recipe.
Hi Vanessa! So happy to hear your family enjoyed this recipe! Thank you for your kind feedback! xo
Hi Nami, I love your mushipan recipe, in fact I’ve made the green tea one with my daughter, she loves it. I’m so so new in baking, don’t have any oven or a lot of baking stuff. So your steam recipe is wonderful, even I can make it haha..
I wonder why you use ramekin instead of non stick muffin/cupcake pan?will it give different result? have you tried make mushipan using muffin pan? And the cupcake liner..what is the diameter of it? Sorry if my questions is silly.
Last time I only use two aluminum bowl to steam the cake:P
Hi Lydia! Haha I’m so happy to hear that you enjoy these steamed cake recipe! Yeah, no oven necessary!
About the ramekins, first, I have those glass ramekins to make Japanese (steamed) purin (pudding). And I like paper cupcake liners since I can pack them in kids’ snack box and easy for them to peel and eat etc.
Does your cupcake pan fit in your frying pan? My liner is 2″ diameter at the bottom. Feel free to ask me any questions. 🙂
Hi again Nami, a few weeks ago I made another batch of mushipan using your recipe (2nd time), Compared to your pictures, I came to realize that my mushipan is a bit dense, although my daughter love them still, but I wonder why? how to make them more fluffy? Should I whisk egg white separately and fold them to the batter?
Other question, if I want to make 6 mushipan, it means 1.5 recipe, can I use 2 eggs? Will the extra egg give any significant end result? It would be troublesome to use half egg, right?
Hi Lydia! I think, from your description, it sounds like you mixed too much. When you over-mix, it won’t become fluffy and end up with dense texture. You could do egg white and egg yolk separately but it’ll be a new recipe. 🙂 . I’d increase to 2 eggs and make bigger steamed cakes (and steam for a little longer). Yeah I don’t like 1.5 recipe too.
Thank you so much for your reply, yeah maybe because of to much mixing, my daughter helped me while making them, she loves to mix, keep on doing it even when I already told her it’s enough mixing haha
Hi Lydia! Aww so cute. That “might” be the reason. 🙂
Hi, I followed ur recipe but how come my steam cake is porous after removing it from the pan?
Thanks.
Hi Hailey! That’s interesting. You mean on the surface/top right? Did you put the cloth on the lid, making sure the condensation won’t drop onto the steamed cake? Maybe whisk too much that air is incorporated into batter and came up to surface? I wish I know… I had never had that issue (or heard from readers who made this and left comment here). Hard to know what went wrong without seeing how it’s made. 🙁 Sorry….
Do you have any suggestions on how to make this if I don’t have ramekins? Would it work in a loaf pan? I love mushi-pan and need to make this!
Hi Kay! You could use a heat-resistant bowl or something too… Does loaf pan will fit in the pan AND you can close the lid properly? If you can, sure! Increase the cooking time based on the size of your loaf pan. 🙂
Hi… my kids love the sweet potato steamed cake that I sometimes purchased from Japanese bakery. Is it the same as the basic one, just add cubes of sweet potatoes? Or the formula will be different? Thank you for your time.
Hi Shihpei! I’d suggest to use cubes of Japanese sweet potatoes (Satumaimo) in basic steamed cake, and see how it is. If you need more sweet potato flavor, you can steam small amount of sweet potatoes (microwave or boil) and mash it and add to the batter. If you use other varieties of sweet potatoes that are not as sweet as Japanese kind, then you can adjust the amount of sugar. 🙂 Hope that helps!
The choc steam cakes were delicious! N so easy my 5 yr old made it herself ???? will try adding banana next!
Hi Joan! So happy to hear that you enjoyed the Chocolate Steamed Cake! Wow, your 5-year-old daughter made it? I’m very impressed! Thank you for sharing your story! It made my day!! Enjoy banana one! xo
Nami, someone just shared this recipe with me, she thought I could do it together with my toddler grandson. I decided to experiment and instead of doing either one, I cut up an apple and added 1/4 c. Finely chopped apple and steamed it for the required 10 minutes. My frying pan with a cover was too small, I don’t have one that’s big enough to hold four! I also didn’t have ramekins, and a trip to TJ Maxx and Ross’ brought me home with Anchor Hockings 1 c. Glass containers with lids, which came in sets of 4! Perfect fit for the cupcake liners, hooray! My question is, can I steam the mushi-pan in my steamer? Btw, the Apple idea turned out really well, next time I think I’ll add a touch of cinnamon! Thank you for sharing such a great recipe!
Hi Mara! Apple steamed cake sounds excellent! Yes you can use a steamer, but it takes a longer time to cook than this method, but it works just fine. Just make sure to cover the lid with cloth so condensation water doesn’t drip onto the steamed cake. Thank you for trying this recipe! 🙂
happy to know that this some recipe will be very helpful to me thank you and more power
Hope you enjoy this recipe!
What is the shelf life of this break?
Hi Kim! Just 2 days, but you will need to steam it again to make it fluffy. :0
Well demonstrated recipe! The steam cakes are easy to make and it is healthy. Even though at first I was not sure about steaming, The cakes turned out great. It is delicious and fun to make.
Thank you Nami
HI Emali! I’m so happy to hear that. Thank you for trying my recipe and for your kind feedback. 🙂
Could this be cooked in the IP..?
Hi Barbara! If you use a steamer function, I think it’ll work. I haven’t tried it yet though. 🙂
Thank you! Considering the short cooking time it’s probably not worth using the IP (I only recently got it, so I’m trying to use it more 😉 ), but I’ll let you know if I do it and how it turns out.
Congrats on your new IP! I have a new IP recipe that I want to publish…. but haven’t had a chance to write . yet. 🙂 Hope you enjoy cooking with it!
Hi Nami,
I wanted to let you know I made the cakes last evening with my daughter. Easy to make and delicious! We loved them 🙂 I used the regular steaming method and it was quick and easy. I also made the IP pork belly recipe from you for dinner, so you were definitely in our thoughts! Thank you for all these great recipes. I look forward to new IP ones!
Hi Barbara! Thank you for your kind feedback. I’m happy to hear you and your daughter tried the recipe together and enjoyed it. 🙂
Yes, I have to hurry up and post other “summer-ish” recipes first… running late (as always). >_<
Hi, may i ask what kind of vegetable oik do we use? Can we use those kind for cooking? Thanks!
Hi Jer! It says “vegetable oil” in the US. Looks like this:
https://www.google.com/search?q=vegetable+oil&rlz=1C5CHFA_enUS727US727&source=lnms&tbm=isch&sa=X&ved=0ahUKEwisyt_PvI3WAhXCiFQKHfCsCGIQ_AUICygC&biw=1722&bih=950
I tried your recipe and its seriously delicious and very soft. My kids love it
Hi S! I’m so happy to hear that your children enjoyed this recipe. Thank you for your kind feedback. 🙂
This was easy to make and super tasty!!
Used my newest kitchen tool for it, my bamboo steamer:)
Love your receipes
Greetings from the Netherlands
Nadine
Hi Nadine! Thank you for trying this recipe and so glad you enjoyed it! I truly appreciate your kind feedback. Thank you!
May I know what milk do you use? Thanks
Hi Madeline! I use regular whole milk. 🙂
I had never heard of a Japanese steamed cake before now. I am a cake decorator and curious how would this steam cake would hold up to being cut to Petite Four style and dipped in warm fondant? I will be making an origami themed cake this week, and thought having parts of it in a Japanese cake version would be a nice subtle compliment.
Hi Joyce! It’s probably because it’s more like home cooked dish even in Japan and it’s not as popular outside the Japan? Hmm… I’m not sure if fondant can stay on top? I’ve never seen it like that so I can’t imagine… It’s steamed, and the cake is definitely different from western sponge cake. I’m curious how it will turn out too. It’s not sweet like western cake, so you might increase the sugar amount… 🙂 Origami themed cake! I’d love to see that! 😀
Hi Nami ^^
I am sooo glad I found your site. I just made basic steam cake with a dash of vanilla, and voila I love it. Your steam cake is not too sweet. It has a little bit of sweet flavor which I like it.
Have a great day,
Piyathida
Hi Piyathida! Welcome to my blog! Thank you for trying this recipe already. I’m so happy you liked it. 🙂 . Thanks for your kind feedback. xo
For some reason, the double chocolate cupcakes were dry; however, still very flavorful. The basic ones were moister. Love these!
Hi Verna! Hmm maybe it has more dry ingredients (less moist) or over-mixed. Thank you so much for your feedback!
Hi, thanks for the recipe. I would like to try. How many days will the steamed cake last before it expires?
Hi Juls! It’s steamed cake, so it’s best right after steamed. You can save it in freezer too, and pop in the steamer to reheat for fluffy buns again. Refrigerating makes the texture harder, so steaming is required. Enjoy it sooner (like in 1-2 day) if you keep in fridge. 🙂
Easy and tasty. Thanks!
I made matcha, cheese and rum raisins. ????
Hi Jen! I’m happy to hear you enjoyed this recipe. Thank you for your kind words!
can I use small aluminum molder instead of glass ramekin?
Hi May! I think you can – with cupcake liners? They should help to unmold once you finished cooking.
My in laws love it. I made it with Milo powder and Meiji chocolate. I didn’t cover the lid with a kitchen towel cause my lid was in a dome shape. It worked out well. I’ll be trying it with cheddar cheese next time. Thank you for such an easy and quick recipe .
Hi Amery! I’m so happy to hear your in-laws enjoyed this recipe! Thank you! Milo!!!! My son loves it. 😀 . Thanks so much for trying this recipe! xo
hi, which kind of milk do u use in the recipe?
Hi Sandra! I use whole for the best result, but you can change if you like.
Hi Nami thanks for the recipe! My kids love it. Just a qn..it came out a little harder than those storebought. Is it too much baking powder or I cooked it too long? Thanks.
Hi Ivy! Thank you for trying this recipe! Not sure which steamed cake you bought, but the ingredients are different, too. My first thought was steamed longer, but I’m not 100% sure. Maybe you were expecting this to be super soft while this one is not?
hi~ I want to make a first birthday cake with this recipe…. would it work in a cake pan? Thanks!
Hi Kathleen! I don’t know what type of cake you’re in mind, but if you want to make a western-style cake, I don’t think it will work. But it can be a healthier cake…
Can mushi pan be baked?
Unfortunately, it’s not meant for baking. I haven’t baked the batter so I actually don’t know how it will turn out… if you try it, let me know!
can i use a steamer instead? if i can, how many minutes will it take?
Yes, you can use a steamer. it’ll take a little more time to cook/steam than water bath method. 🙂
May I know how much more time if we use a steamer?
Hi there, I followed your quantity for the milk but discovered there simply wasn’t enough liquid. I topped up almost another 1/2cup of milk. Just wondering if it really is 2tbsp milk for 1/2cup flour? Your photo seems to make the milk look a lot more than just 2 tablespoons.
Hi Sue! The recipe is correct. I think your way of measuring flour may be not the right way if you think you need more liquid. I’ve shared the video on how to measure flour correctly here and I hope you take a look. Hope this helps!
https://www.youtube.com/watch?v=3HMZ5Dt-Qag&t=
Thank you so much for sharing!!! Yeah weighing the flour would be the most accurate then yea? I’ll attempt again, would so love to make it work for me!
Hi! Im looking for food to feed my baby! This steamed cupcakes look good however she is allergic to eggs. Any idea what’s a good replacement here?
Hi Haslinda! I’m sorry but I had never tried this recipe without eggs… 🙁
Hi, I tried the recipe today and it was really easy and fast. I love it but it was not as soft and spongy as I expected. If I want to make sweet potato flavour, how much sweet potato do I need to put in?
Hi Hong Lin Ong! Thank you so much for trying this recipe! In Japan, when we make sweet potato one, we cut the sweet potato into small cubes and add to the batter. Don’t put too much though. Just a small handful to start.
Does the sweet potato need to be cooked first or we can put in raw cubes?
Small cubes require to cook for 13-15 mins, which is roughly same time as steam cake. Make sure they are smaller cubes not gigantic ones. 😀
Hi! May I know if I can steam these in muffin tray with cupcake liners? If yes, how much to fill each cupcake liner and the steaming time is still the same? Thanks!
Hi Teo! I apologize for my late response. I’ve never tried it with the muffin tray. Does it fit well in the steamer? I feel like the metal pans conduct heat differently, and I’m not sure if it gives the fluffy texture. We can do it in a steamer, but ideally, we want to conduct heat gently, which is why we use the water bath method. 🙂
Hi! I steamed them in a muffin tray with cupcake liner. They are so soft after steamed but they turned really hard like kueh after taken out of the steamer and left outside for a while. Will you know what did I do wrong? Thanks!
Hi Teo! Thanks for giving it a try (and I apologize for my late response to your original question). I feel like it’s over-cooked or moisture is evaporated. You know when you microwave steamed buns, and take out and wait for a few minutes, it gets really hard? But if you steam properly, it stays soft? I think it’s the same thing. When it’s steamed properly it stays soft but when you give intense heat, it just hard to undo. I do not like to recommend using the muffin tray and steam method, but I had never tried it so I might be wrong, it might be the matter of steaming time.
Thank you so much for this recipe! I made the Double Chocolate and Corn and Cheese Mushi Pan this evening and they were so light and springy and perfectly cooked the whole way through. What a great recipe.
I live full time in an RV with my family and we only have a gas hob and grill, so I have been looking for a way to make cake without an oven. This is perfect for us and so quick and easy. I will try your Mushi Pudding recipe at some point too, especially now that I have some ramekins.
Merry Xmas and greetings from Bundaberg, Australia!
Hi Ana! I’m so happy to hear you enjoyed this recipe, and thanks very much for your kind feedback!
In Japan, an oven in the kitchen is not a common thing, so you can relate the cooking style to Japanese ones while American (Australian too?) cooking involves the oven a lot. 🙂
Merry Christmas to you and your family!
Thank you for the recipe. I was looking for alternatives as my oven is out of order. However I could never imagine the cakes would be so beautiful, fluffy and great. All the best!
Hi Carol! Wonderful! So happy to hear you liked this recipe! If it’s hard, you can re-steam it to make it fluffy again. 🙂 Thank you for your kind feedback. xo
This recipe sounds delicious.
I was wondering if instead of a frying pan is it the same method using a bamboo steamer?
Hi Nicole! I’ve never used it, but you can use a bamboo steamer to steam these cakes. It’ll take a bit longer though. I have some readers tried this recipe in the steamer instead of the water bath, and they said it worked perfectly. 🙂
I made these 蒸しパン – and they turned out so well! I tried the cheese and corn ones and even though they needed a bit more time (around 12 min for me) they turned out very yummy! I am going to experiment a bit with different ingredients! 🙂
(But I just put in 1tbsp of sugar because I don’t like it too sweet!)
Hi Susuri! Thank you so much for trying this recipe. I’m so happy to hear yours came out well. Thank you very much for your kind feedback. 🙂
Hi Nami,
I’ve tried your recipe today and 3 variations. We did the plain one, whivh we tried first and it was very tadty.
As my partner doesn’t like corn I left the corn out and used a bit more cheese instead. Very different, because it is so sweet and yet so savory. We loved it!
For the chocolate one: I didn’t have chocolate chips but placed a mini white chocolate ball (Christmas sweets leftovers are great 😀 ) in the middle of each cake before baking. It looked amazing, after steaming and breaking the cake apart, as the white ball melted.
All of them were sooo tasty. Surprisingly, neither of us usually like chocolate cake very much but your chocolate steamed mushi pan was our favourite. I’ll try other variations soon, as they are so easy to do.
I noticed they need a bit longer (10 – 12 min) in our pan / hob depending on the ingredients.
Thank yoy very much for sharing this amazing recipe.
Hi Nicole! Thank you so much for your update and feedback! I enjoyed reading your versions and I’m sure other JOC readers will think they are helpful!
Hola, se puede hacer en vaporera sin el uso del ramekinsde vidrio?
Hello Muriel! You can use other types of ramekin, and doesn’t have to be a glass material. 🙂
Hi Nami!
I tried to make these but failed – they turned out hard to touch and firm 🙁 not sure where I have gone wrong, could you advise?
Hi Vivien! Thank you for trying this recipe. I’m sorry it didn’t come out well. First, I need to know if there is any adjustment or substitute you made for the recipe. It’s a pretty simple recipe so it should be easy to figure out what can be the cause. Did you cover the lid with the towel? What type of ramekin did you use? I need more information so I could guess. Hard texture could be due to overcooking or water may drop, or ingredients are not right. Hope I can help!
Thanks for replying!
I didn’t replace any of the ingredients you stated! The only thing probably was I used an actual teaspoon / tablespoon (instead of a measuring spoon) to measure the amount of oil and milk.
I also used a towel to cover the lid when steaming.
I noticed however, that when adding the dry and wet mixture together, the mixture looks a bit dry and thick? Is this supposed to be the case?
I also used silicon cup cakes mould for steaming.
Hi Vivien! I know that tablespoon/teaspoon don’t always have the right amount but I’m not sure yours is the same case. If the mixture is drier than mine, it looks like it didn’t have enough liquid? I don’t own silicone cupcake mold to steam this but I know other JOC readers who made this recipe with them. 🙂
I’ve tried the recipe but somehow my steam cake is very dense. Not sure what went wrong
Hi Daphne! I need to know a bit more about how you cook it so I can try to see why yours came out hard. Did you make any changes for ingredients, cooking setup, the technique that I wrote in the recipe? Many people have tried this recipe since it’s first published in 2011, so I am sure you can make it work and I’m happy to help you figure out. 🙂
Hi,
I want to try steam cake as I am not good at baking. Just a few doubts. Can I directly put the batter to ramekins and steam? Also can I steam it in a bowl to make a big one? If yes, how would the measures be for the ingredients? Thanks in advance.
Hi Grace! I’ve never made a big one like how Chinese steamed cake is made… so I cannot tell the steam timing or measurement for it. Sorry. You can put directly to the ramekin if you prefer. JOC readers tired it with silicone cups and they turned out well. 🙂
Hi Nami, I live in Japan and cannot get all purpose flour. Can you tell me what type of flour to use and how to convert your recipe please. I would love to try your baking recipes as I love all of your others. Thank you for all of them!
Hi Mariana! All-purpose flour is 中力粉 churikiko. In Japan, we don’t really use this flour much, and all things fluffy – like cake use cake flour (and this is not commonly used in the US even for desserts). So use hakurikiko 薄力粉 (cake flour) instead. 🙂
My toddler has cow’s milk allergy. What can I replace with the milk in recipe? Soy milk? Or water?
Hi FC! Soymilk or almond milk would work. I rather not to use water here. 🙂
Hi Nami, it’s Motik from Indonesia. I’ve tried your basic n chocolate one, they are superb….thank you. And I just wonder, have you tried with bacon or any savoury filling? If you had, can you please share. Thank you
Hi Loisa! I’m glad you enjoyed the steamed cake! You can add savory ingredients such as bacon and cheese to a plain filling. I hope to share different variations soon!
Hello Nami! I stumbled on your blog and love your easy and subtly sweet recipes. Might try your matcha panna cotta and this one soon! I have a question about these steamed cakes though. Can i use sugar sub (like stevia, aspartame etc.) to replace the sugar? Will it change the texture of the cake? (Because we are diabetics but i really want this dessert :P)
Thanks in advance! <3
Hi Slaxx! I apologize for my late response. I have never used sugar substitute so I am not sure how it will be… for other recipes, I’ve received some comments that they work to replace sugar, but the recipes may be savory one. Give it a try? I really hope it’ll work!
How do you make the sweet potato one?sweet potatoes are my favorite!! My moma used to make sukiaki, not sure if I spelled it correctly but it was so good,I would love to carry on her tradition she didn’t have it written down, if you could please give me these 2 recipes it would make my year!! Thanks in advance and God Bless
Hi Annette! You can make sweet potato ones with small cubed sweet potato pieces in the steamed cake (don’t put too much, it gets heavy). 🙂
Sukiyaki recipe here: https://www.justonecookbook.com/sukiyaki/
thank you for the recipe
I am on a strict gluten and dairy free diet I adjusted the recipe and made it with almond milk and 3/4 quantity of GF flour and it came out amazing !! thanks again
Hi Lina! Awww! I’m so happy to hear you adapted the recipe to gluten-free and dairy-free! Thank you very much for sharing your tip with us! We really appreciate it!
Thanks so much for this recipe! I am wondering how long can these steam cakes last under room temperature?
Hi Sonia! Probably 1-2 days in a cool place. 🙂
Hi. I love this recipe and want to try it as soon as I can, but may I ask – how long will these cakes last on the shelf in a hot climate? I don’t have a refrigerator and live in a tropical region of the world, so I’d like to plan ahead how many I can make at one time.
Thank you.
Hi Jessie! I would suggest enjoying this on the same day. At most 24 hours. 🙂
Hi! How much vanilla extract do I need to add to the basic recipe?
Hi Nikki! I don’t add to mine, but you can add 1/4 to 1/2 tsp. 🙂
Hello, I would like to try these using an Instant Pot. Have you tried?
Hi Mimi! No, I haven’t. But you can use the “Steam” menu to do it. 🙂
Hi Nami, do you think I can use white whole wheat flour for this steamed cake?
Hi NF! Sure, you can use it. 🙂
I followed this recipe closely, the only difference is that I used a two-tier electric steamer and steamed the cakes for 15 minutes. They turned out to be tough and dry.
Appreciate your advice!
Follow the recipie and cook for 8 minutes as stated instead of 15.
Hi Ruth! Is it possible that it was overcooked because you described it as “dry” and “tough”. Did you substitute any ingredients? Was there enough steam circulating in the steamer?
Hi Nami! I didn’t substitute any of the ingredients and the amounts of each ingredient is the same. It was my first time using the electric steamer so I’m not so sure if there was enough steam inside it. The strange thing is that after combining the egg and flour mixtures, my final batter doesn’t look as smooth and creamy as yours.
Hi Ruth! Only possible difference yours and mine are flour and egg. I use an American large egg, which is roughly 50 grams. If you pack 1/2 cup with flour, your flour will be more than my 60 g. You have to fluff up the flour, spooon flour into the cup, and level off (this is how you measure flour with measuring cups). If you scoop the flour with a measuring cup, you would end up with packed flour. This is usually the cause of the “dryer” batter (it has more dry ingredients). If you measure your flour with a kitchen scale, then you probably need to add a tiny bit more milk to loosen. Hope this helps!
Hi Nami! The eggs that I used are about 67g each. Ohh… I didn’t know the flour need to be fluffed up… that means I’ve used more flour. I will try out the recipe again and probably prepare more milk depending on the consistency of the batter. Thank you for your advice!
Hi Ruth! Hope this video is helpful. https://www.justonecookbook.com/how-to-measure-flour/
1 cup of flour should be 120-125 g. If you scoop up, the amount of flour is definitely more than the amount I used in this recipe. When I first came to the US, I didn’t know how to measure with a cup correctly and I’ve made the same mistake. With the method I provided in the link above, you get pretty close to how you measure with a kitchen scale. 🙂
We decided to do a sweet honey and sesame one. We used 1 tbs sesame oil instead of neutral, 2.5 tbs honey, 1 tbs sesame seeds, and 1/4 tsp vanilla in addition to the listed ingredients. It turned out amazing. Cooked slightly longer due to the added moisture from the honey but still worked perfectly.
Hi Ren! Oh that sounds delicious! Thank you so much for trying my recipe! So happy you enjoyed it! 🙂
I make it about once a week now because its so easy and quick to make. The recipie has never failed. Thank you for sharing your recipie!
Hi Ren! Aww I’m really happy to hear that! Thank you for your kind feedback, Ren! Happy Holidays!
Why is my steam cake turns out rubbery ?
Hi Sling! Thank you for trying this recipe and I’m sorry yours didn’t come out well. I am not sure why the cake becomes rubbery… maybe you over mix (it becomes tough) or overcooked? I wish I can help but I never had the rubbery texture before so I’m not sure what went wrong. Did you substitute any ingredients or did you measure ingredients correctly?
Can you cook these cakes in a steam basket. I recently bought a multi level steamer stainless steel pot. Or they have to be sitting in water
Hi Monica! Yes, you can steam in the steamer. Please adjust the cooking time based on your method. 🙂
I don’t have white sugar at home and mostly don’t use sugar. I have subtitiuted sugar with 1.5tbsp honey and the cake is great, soft and fluffy. But I don’t know what the original texture should be. HTH
Hi Cady! Thank you so much for trying my recipe! I’ve never used just honey so I’m not too sure. Should be pretty much same, I hope?
Can you make these steamed cakes with rice flour?
Hi Christine! I haven’t done it myself so I’m not too sure. I feel like it may not work if you just replace flour to rice flour but again I really don’t know. Sorry…
This is one of my favourite recipes when I haven’t got much time but want to present something which is not as usual as a sponge cake or similar things.
They are so easy to make and soooo tasty.
They’ll be on our table of snacks tomorrow too before we leave for the NYE commitments (my partner’s band is booked for a NYE, so we’ll be there instead of having a more private family party)
Happy 2020 to you and your family Nami!
Hi Nicole! Happy New Year! I hope you enjoyed your partner’s band on NYE. That’s so cool and what a nice way to end the year!!! I’m happy to hear you enjoy this recipe. You have no idea how much your kind words mean to me! I couldn’t be happier to hear how much joy and excitement my recipe has brought to you. Thank you for your feedback! 🙂
Hi. I love your site and these looks yummy. I would love to make them for my daughter but she has a milk allergy. Can I substitute the milk for soy milk? Thanks!
Hi Linda! I’m so happy to hear you enjoy my website. Yes, you can use soymilk or almond milk. 🙂
Just tried these with corn and cheese and they were so good I couldn’t stop eating them! Really so easy to do and I like that the quantities are small. Don’t want to make too many else i’d look like a big fat cupcake myself soon, haha!
Hi Christine! Hahaha! I’m glad you enjoyed this recipe. Thank you for your kind (and funny) feedback! 😀
These look so tasty! Do you know if they come out the same if gluten free flour is used??
Hi Lynna! I remember someone used it with gluten-free flour and came out well. Please give it a try and let me know how it goes. 🙂
My toddler devoured these (cheese ones), so it’s a winner for me! 😊
Also it’s so easy!
Hi Steph! Aww I’m so happy to hear your toddler enjoyed these! I remember my kids ate these for their snack when they were little too. 🙂
Hi, can whole wheat flour be used for the steam cakes?
Hi Vickie! Sure! I haven’t tried with whole wheat so please adjust the wet ingredients if necessary.
Hi Nami. These look so soft and tasty and would make a healthier snack. I am looking forward to making them. Are you using frozen or fresh or canned corn kernels? And would it take longer if steaming them in a multi-tier steaming rack (the bowls are not sitting in water)? Thank you.
Hi Juliana! I have used both canned corn or frozen ones. Both works just fine. 🙂 Yes, steaming (traditional method) takes longer than sitting in the water. I hope you enjoy the recipe! 🙂
Dear Nami,
Thank you for sharing your recipes. I am a beginner, and your recipes really help me. Thank you once again, Cindy
Thank you for your kind feedback, Cindy! I’m so happy to hear you enjoy my recipes!
Hi, I wanted to ask if you can increase the recipe and make this in one big cake pan rather than as cupcakes? If yes, do you know what would be the approximate time for steaming? Thank you for help 🙂
Hi Oxana! One (or maybe two) reader told me she/he tried it. I didn’t ask how long to steam as it depends on the pan size… Insert a bamboo skewer in the center of the steamed cake to check doneness. 🙂
Hi
I don’t have ramekins. Can i use electric steamer or will it break down?
Thank you
Hi Martyna! Hmm I am not sure about the electric steamer as I don’t own one. Where are you going to put the batter? Is the electric steamer comes with it? Sorry I wish I know the answer but I’m not sure about this appliance.
I just tried this recipe but the steamed cakes didn’t come out as fluffy as I wanted them to be ): could it be because I didn’t beat the mixture long enough?
Hi Kayla! Without being there to see how you mix, it’s a bit hard to say that’s the reason. 🙁 Possible you overcooked it? Maybe too much flour?
Hi, can I put them in a steamer – like a chinese wok steamer without using the glass ramekins?
Might have to make my daughter a steamed chocolate cake for her birthday as shops are now closed! ☹️ Thank you!
Hi Cheryl! Yes, you can use a regular steamer, but I think it’ll take a bit longer to cook. 🙂
Dear Nami,
If i put raisins in the basic steamed cake recipe, do i need to reduce the sugar to one tbsp?
Hi Karen! It’s really up to you, but sugar gives the steamed cake moisture and soft so I don’t recommend omitting it completely. 🙂
Tried this today, turned out great! Though I did tweak it a bit. I put the cake mixture in a square dish measuring 5″x5″ and added choc chips, cranberries & walnut. I cooked it for about 10 minutes. Turned out soft and not too sweet; it tasted like pancake! Definitely a fuss-free recipe, will make this again next time. Thank you for this recipe 🙂
P/s I’m an amateur at cake-making and this recipe was easy to follow
Hi Hikmah! Thank you for trying my recipe! I’m so glad to hear yours came out well! Thank you for your kind feedback. I like that you added chocolate chip, cranberries, and walnut – it sounds really good!!
What is your recommendation if you do not have glass ramekins? I don’t have glass or ceramic due to have little-little ones. I have silicon cupcake lines but was unsure what else to use. Thanks!
Hi Laili! You can steam it instead of the water bath method like I did. But it takes a bit longer to cook. 🙂
I made the chocolate steamed cakes today, but the batter was very sticky. Is it supposed to be sticky? Because it was sticky, otit was difficult to spoon onto the cupcake liners and they turned out pretty rough looking.
Hi Rachel! If you look at my step by step image for chocolate… hmm I don’t know if you would call my texture sticky? It wasn’t too thick but not too lose either. Did you measure your ingredients by scale or cup? Maybe your dry ingredients were more?
Hello do you have instructions for using the instant pot for this recipe?
Hi Diem! I haven’t tested using Instant Pot yet. You can use a steam function, but when you think about the steaming time, please take 1) pressurizing time and 2) natural release or quick release time into consideration. You probably need to play with it a few times to get it right… Instant Pot uses pressure to steam, so you can’t just open the lid to take out like how we can do over the stove… which to me is more work so I haven’t used the IP for this recipe.
How do you make a sweet potato version of the steamed cakes? Do you cube the sweet potato or mash?
Hi Gail! We usually put small cubes of sweet potato in the plain version. 🙂
Hi Nami🙂I tried the basic recipe this morning for breakfast. It was very quick and easy! Because I only have coconut oil and olive oil in my pantry, I used coconut oil – it’s good too. One thing though – I find it quite a dry cake, but it’s still more moist than a piece of bread 😆 I spread butter and kaya (egg jam) on it and it tasted wonderful. I saw your matcha version, and you used honey and yogurt- would it work for this basic recipe too?
Hi Eefong! Thank you so much for trying this recipe! Sure you can use it. I had never tried Kaya before but heard of it many times. I hope I can try that one day… thank you for your kind feedback! xo
Hello – i have been following you for several years now and have created a Db of your recipes and links to the ones i am interested in….. i went to my Db yesterday and none of the links works any more !! What happened ? Did you change your site ? This is so disappointing … is there a way to re connect so the hundred + recipes i have in my Db??
Hi Nadine! Thank you so much for trying my recipes for all these years! What does Db mean? I’m always justonecookbook.com. 😀
Hello, Thank you for the recipe. I love the idea of a small batch of muffins for a quick, warm snack for the kiddos. Because of gluten sensitivity I tried rice, rice/potatoe starch, rice/tapioca and we liked the rice/potatoe and rice/tapioca flours to sub for the 1/2 cup of flour. All chocolate because the girls like chocolate. my girls really liked it. I have a steam oven and cooked it for 20 min and it worked great. I will continue to make these for a quick dessert or snack especially once school starts up again in the fall.
Hi Holly! Aww I’m so happy to hear your daughters enjoyed this recipe! I also heard GF flour worked too from some readers. You have a fantastic steam oven! Perfect! Thank you for your kind feedback. xoxo
Hello. I just made the double chocolate version, following your recipe completely. I put the batter directly into ramekin as I don’t have cupcake liner. I baked it around 14 minutes and the cake texture was awesome. It was moist inside and spongy. However, it has a bitter after taste so I ended up not consuming it. I suspect the bitterness came from too much cocoa powder or too much baking powder. What do you think? Secondly, in the recipe you told us to: “Add chocolate chips and mix until combined”. Did you mean to mix it until the chips melt into the batter? Fyi, I used Bensdorp cocoa powder, canola oil, Callebaut Dark Couverture No.811, and Japanese kotobuki flour from Nippon flour mills.
Hi Albert! Thank you so much for trying my recipe! I think it’s the baking powder (good cocoa powder should give you amazing taste!) you use have aluminum in it. It has a bitter, “tinny” flavor when biting into the food. Try using aluminum-free baking powder.
And no, the chocolate chip won’t melt. Just combine so chocolate chips are incorporated in the batter. 🙂
Thank you for your reply and clarifying about the chocolate chips !
Are you sure about the cocoa powder? I tried eating 1/4 teaspoon of it and it taste super duper bitter in my mouth.
Hi Albert! I use good dutch cocoa powder and it is bitter but that’s how it should be and mix with sugar to balance out in baked recipes.
Also, what will happen if I don’t use baking soda at all? Will it still taste good?
I don’t recommend, and here’s some good article from a fellow blogger: https://sallysbakingaddiction.com/baking-powder-vs-baking-soda/
Another question, does it matter if I use double acting baking powder instead of normal one? Sorry if I asked too many question. I hope I don’t do any mistake on my next try 🙂
Hi Albert! Most BP these days is double acting. 🙂
Arigato Nami-san. I will retry it and let you know how it goes. Have a nice day and thank you for sharing your recipe 🙂
Good luck, Albert!
Hi. Just want to ask, if I forgot to check for my steam cake doneness and have taken it out from the steamer, can I resteam it again to cook it as the middle is still wet?
Hi Lou! You should bring up the steamer to be hot and steamy before you put it back. It will take a while for the whole steamed cake to be hot, and then slowly cook inside… hope it will be okay. 🙂
You. mentioned that it’ll take slightly longer in a steamer. At what temperature and how much longer?
Hi Wynne! When you put food in a steamer, it means that the water underneath the rack (or bamboo steamer) should be boiling rapidly over high heat. Readers’ responses on steaming time seem to vary, but 3-5 minutes extra seems necessary. Insert a wooden skewer to see if it comes out clean before you remove the steamed cake from the steamer. 🙂
Is there a fruit version? Specifically Lemon flavor. Thank you for your time!
Hi CultureClash03! How about adding zest or juice? I haven’t tried it before but maybe give it a try and let us know! 🙂
Hi, I would love to try. Before doing so, I just want to check:
To make 2 types of cakes in one go, if (example) 1/2 cup of plain flour I put to 1 cup. The rest of the ingredients respectively add 1 level too, will this be fine?
Hi Majorie! Hmmm depending on which type you make. Let’s say, you can’t mix chocolate one with the other type you’re going to make. I recommend making two different batches. 🙂
Hello Nami, your steam cake looks easy and delicious. Is it possible to substitute white flour with rice flour since I’m allergic to white flour. What other suggestions do you have?
Thank you.
Sally
i tried your mushi pan corn cheese but i dont have cheddar cheese so i just put corn and i love it. The best part, i mix fresh mango in your basic or plane mushi pan and it turns out perfectly delicious. I am planning to sell your recipe but i create different flavors such as blueberry and cream cheese delight. Thank you so much for your simple easy and tasty recipe. It’s a no oven cake just a steamed one which makes life easier.
Having JUST read some of your awesome recipes makes me go crazy which to do first. 😂 😂
Thanks for the ideas I’m learning from your blog though I haven’t done anything yet. Really really want to learn to cook 和食 since I got engaged with Japan since I started to work there. Anyway, can’t wait to be back soon. I’m coming home 🏡 heehee. My 2nd home. ~b.s.p.
Hi! I made this for the first time 3 weeks ago, and i’ve made it 5 times since then. The kids love it.
One question – my mushipan tends to come out flat or slightly collapsed in the middle. It doesn’t really rise like a dome. Any ideas why this could be the case?
Thanks!
Hi Nami,
Thank you for this recipe. I have made the 3rd time just within a short span of 5 days. My family and I love the chocolate steamed cake and in fact, we find that it tastes nicer than what was sold outside.
I’ve tried making the basic steamed cake but added dried blueberries, it does not tastes as fluffy as the chocolate ones.
Thank you so much for sharing your recipe, it is easy to follow and it is quick to make 😊
Is there a substitute available for eggs in this recipe to try out