Japanese Steam Cake (Mushi Pan) Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Baking powder: A leavening agent that helps the cake rise and become fluffy.

Sugar: Adds sweetness to the cake.

Egg: Binds the ingredients together and adds richness.

Milk: Adds moisture and helps create a tender crumb.

Vegetable oil: Adds moisture and helps keep the cake soft.

Vanilla extract: Adds a pleasant aroma and enhances the flavor of the cake.

When mixing the wet ingredients with the dry ingredients, be careful not to overmix the batter. Overmixing can lead to a dense and tough texture in your steam cake. Aim for a smooth consistency, but stop mixing as soon as the ingredients are just combined. This will help ensure your Mushi Pan remains light and fluffy.

• all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, resulting in a lighter and more tender texture, which is ideal for Japanese steam cake.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder, as they create the same leavening effect.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but reduce the milk slightly to balance the extra liquid.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and sweetness, but again, reduce the milk slightly to account for the extra liquid.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoon water to replace one egg, providing a similar binding effect for a vegan option.

• egg - Substitute with applesauce: Use ¼ cup applesauce to replace one egg, adding moisture and a slight sweetness, suitable for a vegan alternative.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar consistency and mild flavor.

• milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a subtle coconut flavor, suitable for a dairy-free option.

• vegetable oil - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a slight coconut flavor, which can enhance the overall taste.

• vegetable oil - Substitute with olive oil: Olive oil can be used for a healthier fat option, though it may impart a slight olive flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor, adding a nutty note to the Japanese steam cake.

• vanilla extract - Substitute with maple extract: Maple extract offers a unique sweetness and depth of flavor, enhancing the overall taste of the cake.

• Allow the Japanese steam cakes to cool completely at room temperature before storing. This prevents condensation from forming, which can make the cakes soggy.
• Place the cooled mushi pan in an airtight container. If stacking them, separate each layer with parchment paper to prevent sticking.
• Store the container in a cool, dry place if you plan to consume the cakes within 1-2 days. For longer storage, refrigerate them. They can last up to a week in the refrigerator.
• For freezing, individually wrap each steam cake in plastic wrap to protect them from freezer burn. Then, place the wrapped cakes in a resealable freezer bag or an airtight container.
• Label the container with the date of freezing to keep track of freshness. The mushi pan can be frozen for up to 2 months.
• To thaw, remove the desired number of cakes from the freezer and let them sit at room temperature for about 1-2 hours. Alternatively, you can microwave them on a low setting for a few seconds until they are soft and warm.
• For a freshly steamed texture, reheat the thawed steam cakes in a steamer for 3-5 minutes. This will help restore their original softness and moisture.
• Enjoy your Japanese steam cakes as a delightful snack or dessert, pairing them with a cup of green tea or your favorite beverage.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a gentle simmer.
  2. Place a steaming rack or basket over the simmering water.
  3. Arrange the leftover Japanese steam cakes on the rack, ensuring they don't touch the water.
  4. Cover the pot with a lid and steam for about 5-7 minutes, or until the cakes are warmed through.

• Microwave Method:

  1. Place the Japanese steam cakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Wrap the Japanese steam cakes in aluminum foil to prevent them from drying out.
  3. Place them on a baking sheet and heat for about 10 minutes, or until they are warmed through.

• Toaster Oven Method:

  1. Preheat the toaster oven to 300°F (150°C).
  2. Wrap the Japanese steam cakes in aluminum foil.
  3. Place them in the toaster oven and heat for about 5-7 minutes, or until they are warm.

• Double Boiler Method:

  1. Fill a pot with a small amount of water and bring it to a gentle simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Place the Japanese steam cakes in the bowl and cover with a lid or foil.
  4. Steam for about 5-7 minutes, or until the cakes are warmed through.

• Mixing bowl: A large bowl used to combine and mix the dry ingredients together.

• Whisk: A tool used to blend the flour, baking powder, and sugar together smoothly.

• Another mixing bowl: A separate bowl for beating the egg and mixing it with the milk, vegetable oil, and vanilla extract.

• Measuring cups: Used to measure out the flour, milk, and vegetable oil accurately.

• Measuring spoons: Used to measure the baking powder, sugar, and vanilla extract precisely.

• Muffin cups: Small cups used to hold the batter while it steams, ensuring the cakes maintain their shape.

• Steamer: A device used to cook the batter by steaming, which helps the cakes rise and become fluffy.

• Toothpick: A small stick used to check if the cakes are done by inserting it into the center to see if it comes out clean.

• Cooling rack: A rack used to cool the steamed cakes slightly before serving.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This minimizes interruptions and speeds up the process.

Use a stand mixer: If you have a stand mixer, use it to combine the wet and dry ingredients quickly and efficiently.

Preheat the steamer: Start heating your steamer while you mix the batter to save time.

Use silicone muffin cups: They are non-stick and easy to clean, which speeds up both preparation and cleanup.

Batch steaming: If your steamer is large enough, steam multiple muffin cups at once to cut down on cooking time.