More On Japanese Steamed Cakes

Thanks everyone for your kind comments given to my previous 3 entries on the Japanese Steamed Cakes post. To share the joy with you today I was so surprised to notice a mentioned about my Japanese Steamed Sweetcorn Cake(Chinese version) while flipping through my daily reads on MyPaper( pg B2).

Asian fusion of the Durian Steamed Cake(榴莲蒸糕)

After the previous 3 steamed cake posts, I have received some email enquires regarding either on their failures or success attempted on those recipes. A few of them ever mentioned that their steamed cake ttends to urns out hard and flat compared to the rise and “open/huat” cakes that are shown on my posts.

So here are a few tips that I would like to share from my view:-
1. The water for steaming the cake must be boiling before you put the cake batter in.

2. Steamed over Medium High heat for about 8 – 12 minutes depending on the size of your steamed cakes.

3. While whisking egg and sugar, try to beat till foamy and pale roughly about 5 minutes including stopping time.

4. The final cake batter should be of dripping consistency instead of gluey and sticky.

Steamed Pandan Cake with Sweet Potato Cubes (香兰番薯蒸糕)

Lastly from the photos above, you can see that there will be some other NEW recipes coming out soon such as the Steamed Durian Cake, Steamed Pandan Cake with Sweet Potato Cubes and etc flavour that you will be surprised with. So do stay around and keep a look out for these recipes soon.

Japanese Steamed Double Chocolate Cake

Apart from the "Japanese Steamed Sweetcorn Bun(Mushipan)" and "Japanese Steamed Matcha Cake" that I made recently. Here is another Steamed Chocolate Cake recipe which I have adapted from Nami from Just one Cookbook. Both Joyce(@ahpoohbear) and I have tried making this recipe and we both love its moist and soft texture using cake flour. And my boy who is very picky about cake texture also requested for a second helping after he sample some. So I recommend this recipe as a good keeper for those who wish to whisk up something quick and easy for afternoon tea in less than 30 minutes.

If you cannot find any Dutch-process cocoa powder you can always replace it with any brand of baking cocoa powder that you own. And for a chance you can also add in half banana(mashed) to achieve a more fragrant and moist texture.

(Original recipe adapted from Just One Cookbook)
Ingredients: (makes 3 - 4 cakes)
75g Cake Flour
1 1/2 Tablespoon Dutch-Process Cocoa Powder
1 Teaspoon Baking Powder
1 Large Egg
3 Tablespoons Drinking Water
2 Tablespoons Caster Sugar
2 Tablespoons Corn Oil
2 Tablespoons of Mini Chocolate Chips

Method:-

1. Sieves cake flour, baking powder and cocoa powder together. (sieves at least twice)

2. Using a balloon whisk, beat egg and sugar till foamy and pale (about 5 minutes).

3. Stir in water and oil in sequence then follow by the flour mixture till well combined.

4. Lastly toss in 1.5 tablespoons of chocolate chips. Spoon mixture into prepared foil/ramekins cups that are lined with paper liners.

5. Place the cups in steamer/wok(with boiling water in it), cover and steam over high heat for about 10 - 12 minutes(depending on the size) or until a skewer inserted into one of the buns and comes out clean.


I am submitting this Japanese Steamed Chocolate Cake to Aspiring Bakers #7: Chocolate Delight (May 2011), hosted by Doris of Tested and Tasted.

[$20 Budget Meal] Winter Melon Soup, Steamed Silken Tofu with Salmon And Sweetcorn Plus Steamed Beef Steak with Onion

For this set of Budget Meal it will be slightly a bit more expensive than those I prepared previously due to the higher cost of Salmon and Beef. Here we spent a total of roughly S$18.60 for Winter Melon Soup, Steamed Tofu with Salmon and Steamed Beef Steak. And to your surprise this is also my very first time sharing a “beef” dish in this blog too.

Sometime cooking is way of art and mental planning too. For example this Soup of the Day is rather similar to my previous “Winter Melon, Woodear And Pork Ribs Soup” but I replaced the woodear with sweetcorn and carrot for a more refreshing taste.

Ingredients: (serves 4)
300g Pork Ribs
250g Winter Melon, skin removed cut into wedges
1 Sweetcorn, cut into sections
1 Medium Carrot, cut into thick slices
6 Red Dates

Method:-

1. Blanched pork ribs in boiling water for 2 - 3 minutes, remove and rinse with tap water. Set aside.

2. Bring 1.5 litres of water to boil in a soup pot.

3. Add in all the ingredients when the mixture comes to boil again, lower the heat and simmer for about 30 - 40 minutes.

4. Lastly season it with salt to taste according to own preference.

Total cost for this dish is about S$5.80 with breakdown shown below:-
Cost of Ingredients:
~ Pork Ribs = S$3.00
~ Fresh Winter melon, Carrot and Sweetcorn= S$2.80

This is the second time I have used “salmon” fillet in preparing steamed dish. The first one was about a year ago where I steamed the salmon fillet together with Dang Gui to create a Chinese New Year dish (recipe). In this post, I combined this month Budget Meal specific ingredients – “Tofu” together with salmon to prepare this “Steamed Silken Tofu with Salmon And Sweetcorn” where you get to enjoy 3 different textures in one dish.

Ingredients: (serves 4)
1 Box of Silken Tofu
150g Salmon Fillet
1/2 Sweetcorn, remove kernels from cob
5 Slices of Ginger, julienne

Seasoning:
1 Teaspoon Sesame Oil
1/4 Teaspoon Freshly Ground Black Pepper
Pinch of Salt

The bland tofu blends well with the sweet and fragrant taste from the corn kernels as well as with a contrast between crunchy and smooth texture that makes you crave for more scoop. The adding of salmon increase the Omega 3 and Proteins of this dish, which makes it, perfect for everyone at home especially the growing up kids.

Method:-

1. Cut the tofu into slices of equal thickness, drained well and place it onto steaming plate.

2. Cut the Salmon fillet into cubes and scatter it together with the fresh corn kernels evenly on top and around the sides of the tofu.(refer to the photo above)

3. Next top with julienne ginger and spoon the seasoning(mix all the ingredients together)over the prepared tofu.

4. Cover the tofu plate with cling wrap tightly leaving just a little ventilation hole.

5. Steam it on high heat in a steamer/wok (with boiling water in it)  for about 10 minutes. Remove and serve.

Total cost for this dish is about S$5.90 with breakdown shown below:-
Cost of Ingredients:
~ Salmon = S$3.90
~ Silken Tofu and Sweetcorn= S$2.00

If you have being following most of my blog posts, you will notice that this seems to be my very 1st "Beef" dish recipe from those hundreds of recipes that I have. Friendly speaking using "beef" as one of the main ingredients is something that I always phobia of because to me you can either ruin or perfect it in just a few seconds of cooking time.

Ingredients: (serves 2)
200g Beef Steak, whole/slices
1 Medium Red Onion, thinly slices
2 Stalks Spring Onion, cut into sections
Red Chili, slices
3 Garlic Coves, lightly pound

Seasoning:
10g Butter
1 Teaspoon Fresh Milk
1 Teaspoon Black Peppercorns, crashed

Initially I was still quite worry about the taste and texture while preparing this dish but when it is out from the steamer I was totally surprised with the outcome. The texture of the beef slices is still quite good and tender despite of the steaming method. And the beef stock sauce was great with a hint of black pepper and onion taste too. Indeed this is a great chance on preparing steak on it's usual char-grilled or stew methods. (if you don't consumed beef, you can also replaced it with Pork Fillet(梅肉/腰肉) which is more tender in texture).

Method:-

1. Using paper kitchen towel lightly pat dry the beef steak. Set aside.

2. As I want the sauce and seasoning to infuse the steak in a faster way, I have cut the steak into slices before arranging them on steaming plate. (you can leave it as whole and serve as individual main course too)

3. Next arrange all the ingredients and seasonings on top of the beef steak.

4. Wrap the plate with cling wrap steam it over high heat for about 8 - 10 minutes depend on your preference.

5. Remove and serve with steamed rice or as individual main course with mashed/baked potato.

Total cost for this dish is about S$6.90 with breakdown shown below:-
Cost of Ingredients:
~ Beef Steak = S$5.40
~ Spring onion, garlic, chili and onion = S$1.50

CLOSING DATE For [May $20 Budget Meal] Event:

~ Wednesday, 25 May 2011, 2359 hours and all entries will be compiled and posted on 31st May 2011.

If you loves to whipped some quick and budget healthy dishes for your family. I would like to invite you to join us in our May Budget Meal event to share your homecook dishes with us(more detail HERE).

Stir-fry Mani Cai Wth Egg - 马尼菜炒蛋

During my childhood time my granny used to prepare this Stir-fry Vegetable at least once in alternate week. But ever since she passed away, this dish seems to be vanished in our menu list. Last weekend while doing my usual weekly groceries, I spotted  a few bundles of these Mani Cai (马尼菜) (also known as sweet leaves) at one of the vegetable stalls in the market.

Before consuming these Mani Cai, there is an interesting preparation step that you have to take note before you can turn these bitter leaves into edibile leaves. From some of the information that I gather from the facebook readers suggestions(here), these leaves has to be removed from the stalks then rubbed with salt to sweat out those bitter juices. And if without this treatment these leaves will taste bitter instead of sweet.

Ingredients:
1 Bunch of Mani Cai(马尼菜) , about 350g
3 Tablespoons Cooking Oil
3 Garlic Cloves, finely minced
1 Teaspoon Chicken Stock Powder
1 Egg
2 Tablespoons Water
Some Wolfberries, optional

Method:-

1. Remove all the edible leaves from the mani cai stalks which should yield about 200g.

2. Discard stems. Rinse and wash leaves, drained well.

3. Sprinkle 1 tablespoon of salt on the drained mani cai leaves, mix it thoroughly and rubbed it with fingers till sweat.

4. Squeeze dry the juice, rinse thoroughly then squeeze dry again.

5. Preheat the frying pan, add 3 tablespoons of oil and heat till heat up. Add minced garlic and saute till golden brown then add in the leaves.

6. Stir till the mani cai leaves wilted, add in chicken stock powder and mixed well.

7. Add water and stir till water evaporates then break in the egg and stir it through the leaves till cooked.

8. Lastly toss in some wolfberries. Turn off heat and dish up on serving plate.


There are still many different ways of preparing this Mani Cai, some people loves to add it into soup together with noodles while others loves to stir-fry it with Sambal Chili too. Do share with us your cooking tips/methods in preparing this vegetables too.

Spongy Banana Cake

This is one of the most simplest Banana Cake recipe which I have come across using quick sponge cake method without any egg separation. And furthermore you do not need to incur extra washing on those mixing bowls and utensils. All you need is to put all the necessary ingredients into a big mixing bowl and beat till stiff/ribbon stage before folding in the flour mixture and oil.

As you can notice from the photo above, this Banana Cake is very light, spongy and fluffy. And mine was so soft that it crumbles quite while I am trying to cut it into slices. You can also take a look at some other bloggers who tried this recipe such as "Nasi Lemak Lover" and "袅袅烘焙香" on their lovely bakes.

(Recipe adapted from Wen's Delight, original recipe by Richard Goh)
Ingredients: 
3 Medium Eggs
130g Sugar
200g Banana, lightly mashed
150g Cake Flour
1/2 Teaspoon Baking powder
1/4 Teaspoon Baking soda
100g Corn Oil
1/4 Teaspoon RUM

Method:-

1. Preheat oven to 160 degree C. Grease baking tin and line with baking paper. (I omitted this step as I used disposal baking tray)

2. Sieve flour, baking powder and baking soda together at least twice, set aside.

3. Using electric beater whisk eggs, sugar and banana at maximum speed till stiff/ribbon stage.

4. Fold in flour mixture using spatula and mix well.

5. Slowly swirl in oil and mix till batter is shiny and flowing.

6. Bake for 40 - 45 minutes. (I baked it for around 35 minutes using 3 disposal tray)

Since this is a Mother's Day gift that I made for my mum and aunt, I have also decorated it with some banana slices and pumpkin seeds. And both family who tried this agreed that this recipe is indeed a keeper. And I would use it to make some chocolate banana cake for my boy and bestie soon.

Aprons Giveaway
by My Kitchen Snippets

If you love to cook/bake, perhaps you will be interested to win one of these lovely Apron from My Kitchen Snippets Giveaway event. Closing date is on 17th May 2011 at 6.00pm (Eastern Time). So wait no more,  quickly hope over to participate and stand a chance to win. (Link HERE)

Japanese Steamed Matcha Cake

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.

Winner of the BK SHOTS Burger Giveaway plus Voting of BK Ladies’ Night

Follow by the current BK SHOTS Burgers campaign on “What Women Want, Women Get”, Burger King(BK) also hope to engage consumers in a more personal way by organizing their first public event targeted towards women. BK Ladies’ Night is a upcoming event where ladies get to enjoy the promotion of their choice, interact with hunks as well as decide where they would like to house the session. So wait no more, starting fom 06 May 2011 onwards, simply visiting their official voting site at www.bkladiesnight.com to cast your vote on the poll and decide on the preferred promotion and location for the session.

Voting ends at 17 May 2011, 2359 hours and the most-voted location and promotion will be revealed at 2.00pm, 18 May 2011 on the website. Further all ladies who pre‐registered will also receive an eDM invite to the first‐ever BK Ladies’ Night held on 24 May 2011.

For more information regarding this campaign you can refer to either one of the following links:-
Official Voting Sites: www.bkladiesnight.com
Facebook Page: www.facebook.com/BurgerKingSingapore
Youtube Video: www.youtube.com/BurgerKingSg

GIVEAWAY RESULTS
For the BK SHOTS Burger Vouchers!!!!!

[Healthy Version] Bubur Terigu - 大麦

Bubur Terigu/Bubor Terrigu also known as White Wheat Sweet Porridge is a common dessert that can be found in most dessert stalls in Singapore. Depending on individual stalls and personal preference you can use either palm sugar(gula malaka)/brown sugar/cane sugar to cook this wheat porridge together with some coconut milk/cream.

This is one of my mum's favourite hawker desserts which she always order when we are having our usual dessert break. Normally this is quite a heavy dessert due to the amount of coconut cream/milk used which some of us might not prefer even thought white wheat is good for our health. Here I have prepared a lighter version without stirring in the coconut milk/cream like most of the traditional method and it still taste as good as the usual one.

Ingredients: (serves 4)
100g White Wheat (Terigu), soaked at least 2 hour
1.2 Litres of Water
1 Bundle of Pandan Leaves, washed and tie into knot
Pinch of Salt
Cane Sugar to Taste

Toppings:
* Palm Sugar Syrup
Coconut Cream/Milk

Tips:-

To make the palm sugar syrup:-
1. Bring 2 cubes(about 200g) of Palm Sugar(Gula Melaka) together with a knot of pandan leaves and 80ml of water to boil.

2. Lower the heat and simmer till the palm sugar cubes melt and syrup slight thickened.

3. Remove pan from heat and sieve the syrup into a sterilised glass jar and cool completely before storing in the fridge.

Method:-

1. Bring 1.2 litres of water to boil in a saucepan(used my small Endo, thermal magic cooker), then add in the drain white wheat and let it simmer for about 7 - 10 minutes.

2. Remove the pot from stove and place it into the magic cooker, cover and let the wheat continue to cook through using the heat from the pot.

3. After 30 minutes, remove the pot and simmer it on low heat again for another 5 minutes together with pandan leaves.

4. When done, place the pot back into the magic cooker, cover and let it cook for another 15 - 20 minutes till the wheat became soften.

5. Remove the pandan leave and add in cane sugar/caster sugar to taste while simmer the pot on stove over low heat.

6. Turn off the heat, stir in pinch of salt and ladle into serving bowl and serving with coconut cream/milk and gula maleka syrup according to personal preference.

*7. If you are normal pot, simmer the white wheat with 1.3 litres of water over low heat for at least 40 - 50 minutes(add pandan leave 30 minutes later) till wheat soften. Stir in sugar to taste and serve with coconut cream/milk.


The inner pot of this magic cooker can be used on any stoves as well as on induction cookers which then helps to save time, gas or electricity and at the same time achieve perfect cooking too.

Zebra Pandan Chiffon Cake

A few days ago, I saw a beautiful Zebra Pandan Chiffon Cake from one of the Chinese website which I get to know through Aspiring Bakers event. And upon looking at it I knew I must give it a try because Pandan Chiffon is one of my favourite childhood cake even till now. This Zebra Chiffon required some sponge cake to achieve the zebra effect but since I cannot find any sponge cake at my area I replaced it with Japanese Cotton Cheesecake which yield a different end result compare to the original recipe.

Dark Soy Sauce Chicken with Potato Cubes Stew

I love this dish especially during busy weekday nights where I only have very limited time to prepare dinner. This one pot dish look and taste rather quite similar like "Beef Stew" due to it's ingredients like Onion, Carrot, Potato and Tomato. But this is more like a fusion dish towards Asian taste whereby dark soy sauce, sesame oil and cooking wine is being incorporate into the ingredients.

Yesterday after sharing a photo of this simple home cook dish over at Facebook page (Here), I was surprised that there are quite a number of the readers actually "Like(s)" this dish and also requested for the recipe. So without any photos on the preparation steps, I hope you can still follow the recipe and cooking method below.    

This dish can be cooked in either dry or soup version because you can adjust the amount of water according to your preference. I preferred more gravy if I am having this as a one pot dish so that we can  drizzle it on  steamed rice. The gravy has a combination of sweet, sour and starchy flavour due to  the tomato and potato. Usually with this my family will always request extra serving of rice to go with this dish.

Ingredients: (serves 2 - 3)
5 Chicken Wings, cut into halves
3 Medium Size Potato, peeled and cut into 1" cubes
2 Medium Size Tomato, halves and seeds removed
1 Medium Size Carrot, peeled and cut into 1cm thick slices
2 Medium Red Onion, cut into wedges

Seasonings:
1 Teaspoon Thick Dark Soy Sauce
1 Teaspoon Light Soy Sauce
1 Teaspoon Cooking Wine
50 - 70ml Hot Water

Method:-

1.Trim and clean the chicken wings, cut them into halves(drumlet and mid-joint), marinate with 1 teaspoon of cornflour, 1/2 teaspoon of dark soy sauce, sesame oil and cooking wine. Set aside for 3 - 5 minutes while preparing the rest of the ingredients.

2. Heat up a saucepan or frying pan with 1 tablespoon of oil, fry the potato cubes(dust it evenly with some cornflour)for 3 minutes or until slightly golden brown, remove on plate and continue the same method with carrot.

3. Next using the same saucepan/pan, toss in onion wedges and saute till fragrant before adding in the marinated chicken wings.

4. Fry both side of the chicken wing till slightly brown, add in potato and carrot together with seasonings and give it a quick toss before pouring in the hot water(water level must be able to cover the chicken).

5. When the mixture comes to boil, add in tomato and simmer on low heat for about 15 - 20 minutes or until chicken is cooked through, potato and carrot soften and soup is almost thicken.

6. Lastly, drizzle some sesame oil and dash of pepper, top with spring onion(cut into sections) and serve with hot steamed rice.


Total cost for this dish is about S$3.70 with breakdown shown below:-
Cost of Ingredients:
~ Chicken Wings = S$2.50
~ Potato, carrot, onion and tomato = S$1.20

Food Voucher GIVEAWAY!!!

~ Closing Date: Monday, 09 May 2011, 2359 hours for more details pop over HERE.

[Giveaway!!!!] NEW BK SHOTS Burgers

Recently Burger King(BK) launched a range of 3 new products targeting on young women specially under the campaign "WHAT WOMEN WANT, WOMEN GET". This new BK SHOTS Burgers compact the flame-grilled goodness of the usual BK burger into bit-size option which can be split into two and shared among friends and families.

Here I have a pair of BK SHOTS Burger voucher to share with with ONE lucky winner so that you too will get a chance to try out these new launched products. If you are interested, just leave your Name and which BK SHOTS burger you would like to try, example "I would love to try the NEW BK SHOTS Rodeo Beef Burger" in the comment box and I will pick ONE Lucky winner on Tuesday, 10 May 2011. Result will be announce on Tuesday, 10 May 2011(Noon). (VOUCHER can only be used in SINGAPORE)

For those who prefer chicken over beef, this BK SHOTS Spicy Chicken Burger will certainly suits your preference with its perfectly fried crispy chicken patty nestled between soft fragrant seedless buns instead of the usual sesame bun. And for extra flavour this chicken patty is also served with spicy BBQ sauce that pairs up heavenly to meet your satisfaction.
Price: BK SHOT Spicy Chicken Burger @ S$2.50 each (a la carte)

And as for the beef lovers, they have two difference choices that you can settle for. This BK SHOTS Redeo Beef Burger comes with it's signature onion rings as one of the stuffing. With this choice you would be able to get a good combination of crispy onion rings, American cheese, flame-grilled 100% beef patty in generous spread of BK Special spicy BBQ sauce.
Price: BK SHOT Rodeo Beef Burger @ S$2.50 each (a la carte)

But if you prefer sauteed onions more than fried onion rings, perhaps this BK SHOTS Grilled Onion Beef Burger will be a better choice for you. These baby burger is pack with perfectly sauteed onions melded in their spicy BBQ sauce that served in soft fluffy seedless bun with combi of 100% flamed-grilled beef patty, cheese and creamy mayonnaise sauce. And this is definitely my first choice to order compare to the other two mentioned above as I love the unique fragrance of sauteed onion.
Price: BK SHOT Grilled Onion Beef Burger @ S$2.50 each (a la carte).

Overall I think this new BK SHOTS Burgers are great for kids and young students due to it's size whereby they can easily spilt and shared the burger with their siblings or friends at a affordable cost of S$2.50 for each BK SHOTS burger or S$4.95 for a meal(with medium fries and medium drink).

Thanks everyone for your participations on this "BK SHOTS Burger Voucher" Giveaway.
Congrats to the Winner (click to View)

Japanese Steamed Sweetcorn Bun(Mushipan)

Recently I was addicted to the "NEW" Mango and Matcha steamed cake from one of the well-known local bakery known as Fourleaves. I am not sure whether have you tired it but I love it's fragrant, soft and fluffy texture which I could eat either 2 or 3 during breakfast. In this post, I would share with you this Japanese Steamed Cake/Bun, also known as Mushipan(蒸しパン) which is one of the healthy breakfast or tea-cake that contains no butter or oil in the ingredients.

Thanks to my new overseas foodie friend, Nami from Just one Cook I managed to try out some of the steamed cake recipes from "Cookpad", a Japanese website that Nami gave me. And with some online translation tools I roughly figured out the ingredients and steps for making these lovely quick and easy tea-cake which you might be interested too.

These steamed buns are very simple and easy to prepare and you can even make it for breakfast in less than 30 minutes if you prefer those freshly steamed bun that is pipping hot, fluffy and soft. As you venture further down on the recipe you will notice that the batter mixes up in less than 5 minutes, after which you could spoon it into prepared cups, steamed and enjoy the fluffy steamed bun.

Ingredients: (makes 4)
100g Cake/Plain Flour
1 Teaspoon of Baking Powder
25g Caster Sugar
1 Large Egg, 60g
50ml Water
1/2 Cup Fresh/Frozen Sweetcorn Kernels
1 Tablespoon of Vegetable/Corn Oil, optional

Method:-

1. Sift flour 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. Lastly stir in 2/3 of the sweetcorn kernels and reserve the rest as toppings.

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.

For this first attempt, the texture of these "Mushipan" was still quite alright even though it is not as fluffy as those that I bought from the bakery. But I am sure practices make prefect and on making this  it also widen up my knowledge on another interesting Japanese tea snack that I have not notice before. To read up more on this Japanese "Mushipan", you could also head over to Nami's blog on another related post HERE.

SNACK PREVIEW

Japanese Steamed Matcha Bun with Chestnut

If you prefer Matcha and Roasted Chestnut more than Sweetcorn. Do stay tune for this upcoming recipe.