Soft, light, and spongy, my Japanese Steamed Cake (Mushi Pan) recipe is easy to make at home. Take my basic cake in a sweet or savory direction with my variations for chocolate or cheese-and-corn mushi pan. Enjoy them as a tasty breakfast or after-school snack.
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 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 the cheese version. The savory, cheesy flavor was really too hard to resist.
My homemade version is not the same as those Cheese ones. 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 it 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!
Love Matcha (Green Tea)?
Check out my Green Tea Steamed Cake too!
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Steamed Cake
Ingredients
For the Basic Steamed Cake
- ½ cup all-purpose flour (plain flour)
- 1 tsp baking powder
- 1 large egg (50 g each w/o shell)
- 2 Tbsp milk
- 2 Tbsp sugar
- 1 Tbsp neutral oil
For the Corn and Cheese Steamed Cake
- ½ cup all-purpose flour (plain flour)
- 1 tsp baking powder
- 1 large egg (50 g each w/o shell)
- 2 Tbsp milk
- 2 Tbsp sugar
- 1 Tbsp neutral oil
- ¼ cup frozen or canned corn
- ¼ cup shredded cheese (I used sharp cheddar)
For the Double Chocolate Steamed Cake
- ½ cup all-purpose flour (plain flour)
- 1 tsp baking powder
- 1½ Tbsp unsweetened cocoa powder
- 1 large egg (50 g each w/o shell)
- 3 Tbsp milk
- 2 Tbsp sugar
- 2 Tbsp neutral oil
- 2 Tbsp chocolate chips
Instructions
- Fill a large frying pan with water about ½ inch (1.3 cm) deep. Cover the lid with a kitchen towel to prevent condensation (very important). Cover the pan with the lid and slowly bring it to a boil. You can use a regular steamer, but the cooking time will be slightly longer. Please read how to store and reheat 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. Whisk well to combine (it‘s a 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. Turn off the heat. 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. 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.
- 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.
- Turn off the heat. 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. 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 the 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. 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 an airtight container for 2–3 days or freeze them for up to 1 month. Reheat using one of two methods: 1) Cover with a damp paper towel and reheat in the microwave. Take care not to overheat it, as it will become very hard. For a frozen steamed cake, defrost before microwaving. 2) Steam using a frying pan, lid, and ramekin (as above) or a regular steamer to reheat the refrigerated or frozen cake until warm.
Nutrition
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, can I use a stainless steel container instead of glass to hold the cake batter for steaming?
Hi Giselle,
It doesn’t have to be glass, as long as it’s oven/microwave-safe dishes!
Hi Naomi, I have tried the recipe but it did not turn out well. The cake is dense. It is not fluffy and does not look cooked even after I steamed for more than 1 hour. I used a aluminium foil to cover the pan before I put it in a steamer. I use a 20cm round stainless steel pan.
Hi Giselle,
We are sorry to hear your Steamed Cake didn’t turn out great.😞
After you steam it for 1 hour, how was the water level in the steamer? Was the water almost gone? If there was still a lot of water left, we assume that it did not have enough steam in the steamer when you were steaming and didn’t distribute the heat well to your 20 cm round stainless steel pan.
Next time, please try Nami’s instruction in Step 6 and place the cake pan into the water. (not the steamer) It may help distribute the heat faster than using the steamer, especially for your 20cm round stainless steel pan.
Also, please note that if you are using a 20cm round stainless steel pan, it will take longer than cupcake size.
We hope this is helpful.
Hi Namiko.
I saw your recipe and was immediately tempted to make some. A quick visit to the kitchen pantry, found all that I needed and true to your words, in 20mins, I was enjoying my very first double choc mushi-pan!!! Love how small the portions were, good for a first try. I used small Chinese porcelain cups in a steamer and they turned out so pretty. Thank you for sharing 🙂
Hi Marhama! Yay, I’m so happy to hear your first mushipan came out well! Thanks so much for trying this recipe! 🙂
How to prevent the steamed cake from sticking to the liner?
Hi Chua! How bad is it? It would stick to the liner, but it should peel off nicely. Maybe change the brand of liner? I have no issue with the liners I’ve used in the past. 🙂
Very much helpful. Thank you for sharing.
Hi Kristina! Thanks so much for your kind feedback. Hope you enjoy(ed) the recipe! 🙂
Hi Nami I made all three types today and they turned out great! Would the basic recipe still work if I added frozen blueberries or would it turn out too soggy? Thx!
Hi Anna! I’m so glad to hear all three types came out well! It may release some moisture while heating up, so I recommend defrosting under water and drain first before using them. 🙂
Hi Nami,
The steam cakes looks so yummy! I am thinking of making this for my 11 month old baby. But he has not tried cow’s milk yet. Am wondering if I can substitute the milk with formula milk instead?
Hi Hui! Thank you! I haven’t tried it but I think you can do that. 🙂
Thanks Nami!
You’re welcome!
Always like your recipes 😉
Tried but failed. My mixture wasn’t smooth, lumps of flour afraid to overmix.. how to ensure smooth mixture with just a whisk to whisk oil milk, egg and sugar?
Can i use a hand held mixer to mix eggs n sugar first n then add in oil n milk ?
Hi JC! I’m sorry yours didn’t come out well. Hmm it sounds like you didn’t mix enough at Step 3? You should not over mix AFTER the flour is added. The flour has gluten in it and you don’t want to develop the gluten. You just need to make sure is combined well and that’s it. Hope this helps!
Hi, I just made these yesterday…but made variations to make them eggless. I also used the basic recipe & turned them into Carrot Cakes & The Chocolate Cakes. These were awesome & a definite saver recipe. Family enjoyed them a lot. Thanks for sharing these Japanese Steamed Cakes.
Hi Lajjue! I’m so happy to hear you and your family enjoyed this recipe. Thanks so much for your kind feedback! I gotta try carrot flavor, which I never did it before!
Is there a substitute available for eggs in this recipe to try out
Hi Anaanya! I wish I can give you egg substitute but I’m not sure how I can make this recipe without them.
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 😊
Hi Fion! Wow, you made 3 times in 5 days! Thank you for trying this recipe. I’m so glad to hear you and your family enjoy these steamed cakes!
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 Aiks! So happy to hear your children enjoy this recipe! How big is your mushipan’s diameter? Is it big? Also, do you wrap the steamer’s lid with a kitchen towel? Condensation built up on the lid often drops onto the mushipan while steaming. Which could be the reason. Or do you skip baking powder?
Hi Nami, I figured out the problem. The baking powder was not fresh anymore. How silly. Worked fine with a new bottle, and turned out great :). Thanks!
Hi Aiks! OHHHHHH!! Thank you so much for letting me know. That was an easier solution! So happy you got to figure it out. Thanks for kindly responding and updating me. 🙂 xo
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.
Hi Karen! Thank you so much for trying this recipe! I am so happy to hear you enjoyed this recipe! Thanks for your kind feedback. 🙂
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
Hi Sally! Unfortunately, I haven’t tried making this recipe with rice flour… or gluten-free flour, so I can’t share my experience. If you try, please let us know how it is!
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. 🙂