Steamed Cake (Mushi-pan) 蒸しパン | Easy Japanese Recipes at JustOneCookbook.com

Steamed Cake

Course: Breakfast, Snack
Cuisine: Japanese
Keyword: steam bun, steamed cupcake
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 steamed cakes
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.
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Ingredients

For Basic Steamed Cake

  • ½ cup all-purpose flour (½ cup = 60 g)
  • 1 tsp baking powder
  • 1 large egg
  • 2 Tbsp milk
  • 2 Tbsp sugar
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc)

For Corn & Cheese Steamed Cake:

  • ½ cup all-purpose flour (½ cup = 60 g)
  • 1 tsp baking powder
  • 1 large egg
  • 2 Tbsp milk
  • 2 Tbsp sugar
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc)
  • ¼ cup corn kernels (¼ cup = 40 g)
  • ¼ cup shredded cheese (¼ cup = 25 g) (I used sharp cheddar)

For Double Chocolate Steamed Cake:

  • ½ cup all-purpose flour (½ cup = 60 g)
  • 1 tsp baking powder
  • Tbsp unsweetened cocoa powder (1½ Tbsp = 7 g)
  • 1 large egg
  • 3 Tbsp milk
  • 2 Tbsp sugar
  • 2 Tbsp neutral flavor oil (vegetable, canola, etc)
  • 2 Tbsp chocolate chips (2 Tbsp = 25 g)

Instructions

  1. Cover the lid with kitchen towel to prevent condensation from the lid from falling on to the steamed cakes (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 boil. 

    Steamed Cake NEW 1

For Basic Steamed Cake

  1. Gather all the ingredients.
    Steamed Cake NEW 2
  2. In a medium bowl, combine all-purpose flour and baking powder and whisk well to combine (shortcut for sifting).
    Steamed Cake NEW 3
  3. In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined.
    Steamed Cake NEW 4
  4. Pour the egg mixture into the flour mixture and mix until smooth.
    Steamed Cake NEW 5
  5. Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.
    Steamed Cake NEW 6
  6. Place the glass ramekins in the boiling water and cook covered on the lowest heat for 8 minutes.
    Steamed Cake NEW 7
  7. 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.
    Steamed Cake NEW 8

For Corn & Cheese Steamed Cake

  1. Gather all the ingredients.
    Steamed Cake NEW 9
  2. In a medium bowl, combine all-purpose flour and baking powder and whisk well to combine (shortcut for sifting).
    Steamed Cake NEW 3
  3. In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined.
    Steamed Cake NEW 4
  4. Pour the egg mixture into the flour mixture and mix until smooth.
    Steamed Cake NEW 5
  5. Add corn and cheese and mix until combined. Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.
    Steamed Cake NEW 10
  6. 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.
    Steamed Cake NEW 11
  7. 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.
    Steamed Cake NEW 12

For Double Chocolate Steamed Cake

  1. Gather all the ingredients.
    Steamed Cake NEW 13
  2. In a medium bowl, combine all-purpose flour, baking powder and cocoa powder, and whisk well to combine (shortcut for sifting).
    Steamed Cake NEW 14
  3. In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined.
    Steamed Cake NEW 15
  4. Pour the egg mixture into the flour mixture and mix until smooth.
    Steamed Cake NEW 16
  5. Add chocolate chips and mix until combined. Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.
    Steamed Cake NEW 17
  6. 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. 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.
    Steamed Cake NEW 18

Recipe Notes

 

Glass ramekins: You can use these ramekins to make (steamed) Custard Pudding!

 

 
Equipment you will need:

 

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.