Follow up from my last post on the "
Japanese Steamed Sweetcorn Bun(
Mushipan)", here is another swapping of ingredient from Sweetcorn to Roasted Chestnut together with some extra dose of premium
Matcha powder that you can get in most supermarket under the Japanese foodstuffs section.
In this recipe, I used Top Flour instead of cake flour stated on the previous recipe because I wanted to test out using different type flour to achieve the texture of the steamed cake that I prefer.
Ingredients: (makes 4)
90g Top/Cake Flour
1 1/2 Teaspoon Matcha Powder
1 Teaspoon of Baking Powder
30g Caster Sugar
1 Large Egg, 60g
70ml Water
5 - 6 Roasted Chestnut, break into pieces
1 1/2 Tablespoon of Vegetable/Corn Oil
*Extra Roasted Chestnut For Toppings
As you can see from the photo above, the texture of this steamed cake is rather more dense like steamed bun texture compared to the sweetcorn version. Perhaps it might be due to the type of flour(top flour) or the addition of matcha powder.
Method:-
1. Sift flour, matcha and baking powder in a bowl. Set aside. At the same time, preheat a steamer/wok filled with water till boiling point.
2. Using a balloon whisk beat egg and sugar together till foamy and pale in colour before adding in oil and stir till combined.
3. Next divide the sifted flour into two batches, stir in alternately with water to form a smooth batter.
4. Toss in the roasted chestnuts pieces and gently stir through the mixture till combined..
5. Spoon the cake batter evenly into 4 prepared foil/ramekins cups that are lined with paper liners.
6. Place the cups in the steamer/wok(with boiling water in it), cover and steam over high heat for about 12 - 15 minutes(depending on the size) or until a skewer inserted into one of the buns comes out clean.
