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Mushi Pan - Japanese Steamed Cakes
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4 from 1 vote

Mushi Pan – Japanese Steamed Cakes

Mushi Pan - Japanese Steamed Cakes are quick and easy and just barely sweetened, perfect for breakfast or tea time.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: Japanese
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.