Mushi Pan – Japanese Steamed Cakes
Mushi Pan - Japanese Steamed Cakes are quick and easy and just barely sweetened, perfect for breakfast or tea time.
Servings: 8
Ingredients
- Matcha Mushi Pan Ingredients:
- ½ cup all purpose flour
- 1 teaspoon baking powder
- 3 tablespoons sugar
- a pinch of salt
- 1 beaten egg
- 3 tablespoons milk
- 1 tablespoon oil
- 1 teaspoon matcha
- Black Sesame Mushi Pan Ingredients:
- ½ cup all purpose flour
- 1 teaspoon baking powder
- 3 tablespoons sugar
- a pinch of salt
- 1 beaten egg
- 3 tablespoons milk
- 1 tablespoon oil
- 1 teaspoon black sesame seeds
Instructions
- Place a steamer rack and a bamboo steamer inside a wok (or whatever type of steamer you have). Add water to reach the bottom layer of the steamer.
- Bring to a boil.
- While we wait for the water to boil, prepare the mushi pan batter.
- To make the Matcha Mushi Pan, combine flour, matcha and baking powder in a bowl with a pinch of salt.
- In a small bowl, whisk the egg, milk and oil.
- Add to dry ingredients and mix to combine.
- To make the Black Sesame Mushi Pan, combine flour, sesame seeds and baking powder in a bowl with a pinch of salt.
- In a small bowl, whisk the egg, milk and oil.
- Add to dry ingredients and mix to combine.
- Divide into 4 silicone muffin molds. Place in steamer and cook for 10-12 minutes until set and firm.
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