Fluffy Mushi-Pan (Steamed Cakes) - Steamer Not Needed
I made this recipe because I wanted to use up some yogurt and honey. The mild sweetness was a big hit.
The honey makes it moist and the yogurt gives it a mild flavor. For pink colouring, I used hibiscus tea and for green I used matcha. Enjoy making your own variations with cocoa, kinoko (powdered soy beans), cheese, chocolate, jam, peanut butter, black sesame, etc. Recipe by mini
Fluffy Mushi-Pan (Steamed Cakes) - Steamer Not Needed
I made this recipe because I wanted to use up some yogurt and honey. The mild sweetness was a big hit.
The honey makes it moist and the yogurt gives it a mild flavor. For pink colouring, I used hibiscus tea and for green I used matcha. Enjoy making your own variations with cocoa, kinoko (powdered soy beans), cheese, chocolate, jam, peanut butter, black sesame, etc. Recipe by mini
Cooking Instructions
- 1
Separately prepare the ＊-marked dry ingredients and the ☆-marked liquid ingredients and mix each well with a whisk.
- 2
Mix the dry and liquid ingredients by lightly folding them in. Tip: Avoid kneading and over-mixing.
- 3
Add the food coloring. Use a spoon to fill the molds to 80% full. (If using thin paper or foil, put a cup or other container inside for better shaping.)
- 4
Steam on high heat for about 12 minutes. Insert a skewer into the center of the cakes and if it comes out clean, they're done. Let them cool.
- 5
If you don't have a steamer: 1. Place the cakes into 1/3 cup of water poured into a frying pan or saucepan and steam, covered, over medium heat. The heat will circulate quickly, so check them after about 8 minutes.
- 6
You can wedge cooking chopsticks under the lid so you won't need to use a cloth to catch the condensation.
- 7
If microwaving: Cover the cakes loosely with plastic wrap. Microwave at 500W for about 1 minute 30 seconds. Check and microwave for an additional 30 seconds at a time (if you overcook them they'll harden, so be careful).
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