Description
Japanese Steamed Cake, or Mushi Pan, is a soft, fluffy cake made by steaming instead of baking. It is lightly sweetened with honey and sugar, has a tender, moist crumb, and is perfect for breakfast, a snack, or a simple dessert.
Ingredients
Wet Ingredients
- 2 large eggs
- ¼ cup granulated sugar
- 2 tablespoons honey
- ½ cup milk
- 2 tablespoons neutral oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Prepare the steamer: Fill a large pot with 1–2 inches of water and bring it to a gentle simmer. Place a steamer basket or rack inside the pot. Line 4–6 small heatproof cups or ramekins with paper liners to prevent sticking.
- Mix the wet ingredients: In a mixing bowl, whisk together the eggs, granulated sugar, honey, milk, neutral oil, and vanilla extract until the mixture is smooth and homogenous.
- Add the dry ingredients: Sift the all-purpose flour, baking powder, and salt directly into the wet mixture. Gently whisk the batter until smooth, being careful not to overmix to maintain fluffiness.
- Fill the cups: Evenly divide the batter among the prepared cups, filling each about two-thirds full to allow room for rising during steaming.
- Steam: Carefully arrange the filled cups in the steamer basket. Cover the pot with a lid wrapped in a clean kitchen towel to catch condensation and prevent water droplets from falling onto the cakes. Steam over medium heat for 12 to 15 minutes, until the cakes are set.
- Check for doneness: Insert a toothpick into the center of a cake. It should come out clean or with a few moist crumbs, indicating that the cake is fully cooked.
- Cool and serve: Remove the cups from the steamer and allow the cakes to cool slightly. Serve them warm or at room temperature as a delightful treat.
Notes
- Maintain a gentle simmer rather than a strong boil to ensure even steaming and prevent tough cakes.
- Wrapping the lid with a kitchen towel helps absorb condensation, keeping the cakes from getting soggy.
- For a richer flavor, substitute milk with evaporated milk.
- Customize your cakes by adding matcha powder, cocoa powder, chocolate chips, raisins, or sweet red bean paste to the batter.
- Store cooled cakes in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. Re-steam briefly before serving to restore softness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Dessert
- Method: Steaming
- Cuisine: Japanese
