Steamed Cake (Mushi-pan)

Soft, light and spongy Japanese steamed cake (Mushi-pan) recipe. They are so easy to make. Perfect for healthy breakfast or after-school snack.

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.

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
• 1½ 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. 
2. For Basic Steamed Cake
3. Gather all the ingredients.
4. In a medium bowl, combine all-purpose flour and baking powder and whisk well to combine (shortcut for sifting).
5. In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined.
6. Pour the egg mixture into the flour mixture and mix until smooth.
7. Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.
8. Place the glass ramekins in the boiling water and cook covered on the lowest heat for 8 minutes.
9. 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.
10. For Corn & Cheese Steamed Cake
11. Gather all the ingredients.
12. In a medium bowl, combine all-purpose flour and baking powder and whisk well to combine (shortcut for sifting)
13. In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined.
14. Pour the egg mixture into the flour mixture and mix until smooth.
15. Add corn and cheese and mix until combined. Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.
16. 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.
17. 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
18. For Double Chocolate Steamed Cake
19. Gather all the ingredients.
20. In a medium bowl, combine all-purpose flour, baking powder and cocoa powder, and whisk well to combine (shortcut for sifting).
21. In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined.
22. Pour the egg mixture into the flour mixture and mix until smooth.
23. Add chocolate chips and mix until combined. Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.
24. 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.

Recipe Adapted From justonecookbook.com

Recipe Notes

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

Equipment you will need:

A large frying pan with lid that can fit 4 ramekins

Kitchen towel that is big enough to cover the lid

4 cupcake liners

4 6 oz glass ramekins

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.