Steamed Cake (Mushi-pan) 蒸しパン

• 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.
  

To Make the Basic Steamed Cake

• Gather all the ingredients. You will also need 4 6-oz ramekins and cupcake liners.
  
• In a medium bowl, combine ½ cup all-purpose flour (plain flour) and 1 tsp baking powder and whisk well to combine (shortcut for sifting).
  
• In a small bowl, whisk 1 large egg (50 g each w/o shell), 2 Tbsp milk, 2 Tbsp sugar, and 1 Tbsp neutral oil together until combined and the sugar is dissolved.
  
• Pour the egg mixture into the flour mixture and mix until just combined and smooth. Do not overmix.
  
• Put a cupcake liner in each glass ramekin 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.
  

To Make the Corn and Cheese Steamed Cake

• Gather all the ingredients.
  
• In a medium bowl, combine ½ cup all-purpose flour (plain flour) and 1 tsp baking powder and whisk well to combine (shortcut for sifting).
  
• In a small bowl, whisk 1 large egg (50 g each w/o shell), 2 Tbsp milk, 2 Tbsp sugar, and 1 Tbsp neutral oil together until combined and sugar is dissolved.
  
• Pour the egg mixture into the flour mixture and mix until just combined and smooth. Do not overmix.
  
• Add ¼ cup frozen or canned corn and ¼ cup shredded cheese and mix until combined. Put a cupcake liner in each glass ramekin 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.
  

To Make the Double Chocolate Steamed Cake

• Gather all the ingredients.
  
• In a medium bowl, combine ½ cup all-purpose flour (plain flour), 1 tsp baking powder, and 1½ Tbsp unsweetened cocoa powder, and whisk well to combine (shortcut for sifting).
  
• In a small bowl, whisk 1 large egg (50 g each w/o shell), 3 Tbsp milk, 2 Tbsp sugar, and 2 Tbsp neutral oil together until combined and sugar is dissolved.
  
• Pour the egg mixture into the flour mixture and mix until just combined and smooth. Do not overmix.
  
• Add 2 Tbsp chocolate chips and mix until combined. Put a cupcake liner in each glass ramekin 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.
  

To Store and Reheat

• 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.