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.
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. 🙂
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. 🙂
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). 🙂
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.
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!
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! 🙂
Is it possible to steam cup cakes in a traditional steamer? Thanks Laura
Hi Laura! Yes, you can do that. 🙂
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! 🙂
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?
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
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. 🙂
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
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? 🙂
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!
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!