{"id":16260,"date":"2019-01-08T16:07:11","date_gmt":"2019-01-08T08:07:11","guid":{"rendered":"https:\/\/www.theburningkitchen.com\/?p=16260"},"modified":"2019-01-11T16:01:39","modified_gmt":"2019-01-11T08:01:39","slug":"japanese-steamed-cake","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/japanese-steamed-cake\/","title":{"rendered":"Cottony Soft Japanese Steamed Cake (Mushi-pan)"},"content":{"rendered":"

\"Japanese<\/span><\/h1>\n

Disclosure: This recipe is proudly sponsored by Panasonic Singapore<\/a>. All opinions are my own.<\/em><\/p>\n

\u00a0STORY BEHIND THE RECIPE<\/span><\/h1>\n

After all the feasting over the Christmas and New Year period, I wanted to make something light and festive for my kids’ teatime. So these Japanese-inspired steamed cakes were the perfect choice, and took me only 20 minutes active time + 12 minutes in the oven!<\/p>\n

\"Christmas<\/p>\n

They are pretty healthy as each cake contains just less than half a tbsp of oil. Yet the texture is super soft, light and moist, thanks to the addition of egg white foam to the batter. I know that it is waaaayyy past Christmas already. But I had these super adorable Christmas ornaments left over from our Christmas log cake, and so decided to make it into a food art activity for the kiddos at teatime – needless to say, they had sooo much fun decorating the cakes with the masak-masak!
\n\"Cottony<\/p>\n

I have always loved the Japanese steamed cakes from a famous local bakery, so my goal was to re-create the light, airy and cottony-soft texture of my favourite Japanese steamed cake. It took me 7 attempts adapting from various recipes before I achieved today’s result, which I think are finally worthy of sharing with you here!
\n\"Ready
\nThe kids couldn’t wait to tuck it, and my younger one, E, who usually nibbles at her food actually finished a whole cake and asked for more – it was that<\/em> good!
\n\"\"
\nThis recipe is inspired by Josephine’s recipes<\/a>\u00a0(originally a baked sponge cake recipe) but I have re-imagined it as a steamed sponge cake and significantly reduced the oil and sugar to make it healthier, yet it is still soft and cottony good!
\n\"Japanese
\nI used my Panasonic cubie steam oven<\/a> to steam the cakes. It is so compact and a breeze to use. No need to set up any steaming apparatus over the stove, wait for the water to boil or constantly top up the boiling water. Simply fill up the water tank (a full tank will last a good 30 minutes!) and you are set to go!
\n\"Cubie<\/em>
\nCleaning up after was equally hassle-free! I simply wiped down the oven and emptied out the water tank and water collection tray – all done in just 2 minutes!
\nThe Cubie Oven retails for $399 and is available at all major departmental stores. You can check out the full product specs\u00a0here<\/a>.<\/em><\/p>\n

TRICKS OF THE TRADE<\/span><\/h1>\n
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  1. These steamed cakes taste great on its own, but if you like, you can add a touch of vanilla essence. If you prefer something fancier, you can jazz them up with different flavours by using chocolate powder or fresh fruit.\n\t\t