Steamed Cake (Mushi-pan) 蒸しパン

• 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.