I baked these Matcha Mushi pan (steamed cake) yesterday, following the recipe from Peng's Kitchen. Thanks Peng for sharing the recipe :) I chose this recipe instead of Nami's recipe as I do not have yogurt on hand :p
Here's my modified recipe, I have halved Peng's recipe to make smaller portion, and replaced raisins with chocolate chips. Please check out her blog if you would like to follow her original recipe.
- 100g Top flour
- 3/4 tsp double-acting baking powder
- 1 tsp matcha powder
- 1 egg
- 50g dry demerara sugar
- 40g fresh milk
- 1 tbsp canola oil
- some chocolate chips
My daughter did most of the work this time, she always volunteers whenever she sees me bake nowadays :p
|Don't they look cute? :D|
Once again, I steamed the cakes in my rice cooker, it is just so convenient to use that instead of wok :p This time, I filled the cups slightly more than half, to prevent them from rising too high and stick to the cover like last time :D
|Tested steaming the cakes in small sturdy paper muffin cups.|
I steamed the cakes for approximately 10-15 mins. This time, I did not set the timer, instead I tested with a toothpick after about 10 mins of steaming.
|I think replacing chocolate chips with red beans should be nice :)|
If you like matcha, I think you can put a little more matcha powder. The matcha flavor is light.
Happy steaming! :)