Matcha Yogurt Steamed Cake Mushi Pan Recipe (抹茶蒸しパン)

Photo: Uncut Recipes

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TRADITIONAL JAPANESE RECIPE: Mushi Pan, also known as Steamed Cake, is a light, fluffy, and soft cake that's steamed instead of baked, making it an easy and quick recipe that can be prepared in less than 20 minutes from start to finish.

We previously shared a version of this recipe, which has been a hit among European and American readers. Since then, we've been experimenting with traditional recipes and have found a new recipe that we've been using and loving for a while. By adding honey and substituting milk with yogurt, we've made this steamed cake even moister and more delicious. If you've tried other steamed cake recipes before, you'll definitely want to give this version a try. We can't wait to hear what you think of it!

Have you ever wondered what matcha tastes like? It's a unique and rich taste that's a little difficult to describe. It has a subtle sweetness to it, but also a slightly bitter aftertaste. When matcha is used in recipes, the flavor becomes more understated. If you're a fan of Matcha, you'll love our other Matcha recipes, such as Green Tea Ice Cream, Green Tea Cookies, and Green Tea Crème Brûlée.

This easy and quick steamed cake recipe is perfect for a mid-day snack or to share with your friends and family as a light dessert. We hope you have a blast "steaming" these little cakes!

Itadakimasu!

TWIST IT UP!

If you want to twist this recipe a little:

First, before adding matcha powder, take out 2 teaspoons of plain batter to add a pink color, and use it to top the Mushi Pans with dots or other shapes before baking them!

NOTE: The batter should be slightly thicker for easier piping. If it's too thick, add a little more batter, or if it's too thin, add more flour. The consistency should be just right, as the pattern may sink while steaming if the batter is too watery.

 

 

 

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Skill Level:	Time: 45 Minutes
Price:	Makes: 12 Cakes

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - To absorbe condensation and prevent water from falling onto the cakes while steaming, cover the frying pan lid with a kitchen towel... tidying it up tight on the top where the handle is.

02 - Put inside a ot or a frying pan the ramekins and fill it up with water, but only halfway up the height of the ramekins.

03 - Once you have an idea of how much water you'll need, remove the ramekins, cover the pan with the lid, and start bringing the water to a boil.

04 - Insert a cupcake liner inside each ramekin.

05 - Using a bowl, whisk the Eggs and the Vegetable Oil until well combined.

06 - Now, you can add Honey, Yogurt and Sugar... and mix well.

07 - Sift the Flour, Matcha and Baking Powder into the Egg mixture and fold until everything is well incorporated and the Batter is nice and smooth.

08 - Evenly distribute the Batter inside the cupcake liners.

09 - Once the water in the pot or pan start boiling, place some of the Ramekins inside and cover with the lit and steam at medium heat for about 15 minutes, or until a skewer inserted in the center of the cake comes out clean.
Also, because there are 12 ramekins, you'll have to steam the cakes four or five at a time or using 2 pots/pans.

10 - Once done, remove the ramekins from the pot/pan and place the cakes to cool on a rack.

Notes:

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- Serve with sweet red bean paste.

- We recommend to enjoy it the same day.

NUTRITIONAL VALUE:

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Per Serving:

Calories	150kcal
Total Fat	5g
Saturated Fat	1g
Polyunsaturated Fat	2g
Monounsaturated Fat	1g
Trans Fat	1g
Cholesterol	45mg
Sodium	125mg
Potassium	55mg
Total Carbohydrate	-
Fiber	1g
Sugars	10g
Protein	4g

Vitamin A	130 IU
Vitamin B-12	-
Vitamin B-6	-
Vitamin C	1mg
Vitamin D	-
Vitamin E	-
Calcium	83mg
Caffeine	-
Catechins	-
L-Theanine	-
Iron	1mg

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Written by: Uncut Recipes

Disclaimer

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