Mushi Pan – Japanese Steamed Cakes – Light and fluffy lightly sweetened steamed cakes are great for tea time or breakfast.
In Asia, having an oven isn’t as standard as it is here in the US. Therefore, most Asian countries have some form of steamed cake like Filipino Puto or Malaysian Puteri Ayu. The texture of these cakes are very light and fluffy. They also require less fat and are barely sweet when compared to oven baked cakes, so is a bit healthier when your sweet tooth comes alive!
Mushi Pan is the Japanese version of these steamed cakes. You can find them in a variety of flavors from traditional ones like plain, green tea and sweet potato to modern flavors like chocolate and a savory one which become very popular when it started in the 1980’s – cheese and corn.
I went with traditional Asian flavors of green tea and black sesame. However – go crazy and add whatever flavor you like to them. Nowadays, you can find dried fruit powders in so many flavors if you live in a foodie town, like I do. If you have one of these shops near you, get some fruit powders and you can make mushi pan in so many flavors.
These are soft and definitely kid friendly. Make lots of colorful flavors and it’s a great idea to serve for children’s birthday parties! They’ll be a hit!
Now I got 3 mushi pan from each batter, however I overstuffed my muffin molds and ended up with lopsided mushi pan, not that it effected the taste one bit! When you make them, only half fill the muffin molds and you will get mushi pan that look better than these. However, since the lop sided mushi pan didn’t offend me, I didn’t think you would be offended either and hope you try them anyway!
I have written the recipe below to yield 4 mushi pan for each flavor of batter.
These are barely sweetened, so perfect for tea time or even for breakfast with some fresh fruit!
The Matcha Green Tea Mushi Pan were delicious!
but then again, so were the Black Sesame!
Regardless which flavor you prefer, they are all soft and fluffy!
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