Hokkaido Cheese Steamed Cake

For sweet steamed cakes, you can add vanilla extract. Keep the sugar for the savoury version as a slight sweetness helps to enhance flavour. You can store in the freezer for later and re-steam it when you want to eat for a quick snack. The steamed cakes will be soft and spongy again.

Ingredients;

For Basic Steamed Cake;

• ½ cup all-purpose flour (½ cup = 60 g)
• 1 tsp baking powder
• 1 large egg
• 2 Tbsp milk
• 2 Tbsp sugar
• 1 Tbsp neutral flavor oil (vegetable, canola)

For Corn & Cheese Steamed Cake;

• ½ cup all-purpose flour (½ cup = 60 g)
• 1 tsp baking powder
• 1 large egg
• 2 Tbsp milk
• 2 Tbsp sugar
• 1 Tbsp neutral flavor oil (vegetable, canola)
• ¼ cup corn kernels (¼ cup = 40 g)
• ¼ cup shredded cheese (¼ cup = 25 g)

For Double Chocolate Steamed Cake;

• ½ cup all-purpose flour (½ cup = 60 g)
• 1 tsp baking powder
• 1½ Tbsp unsweetened cocoa powder (1½ Tbsp = 7 g)
• 1 large egg
• 3 Tbsp milk
• 2 Tbsp sugar
• 2 Tbsp neutral flavor oil (vegetable, canola)
• 2 Tbsp chocolate chips (2 Tbsp = 25 g)

Instructions;

1. Cover the lid with kitchen towel to prevent condensation from the lid from falling on to the steamed cakes.
2. Fill a large frying pan with water about ½ inch (1.3 cm) deep.
3. Cover the pan with the lid and slowly bring water to boil.

For Basic Steamed Cake;

1. In a medium bowl, combine all-purpose flour and baking powder and whisk well to combine.
2. In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined.
3. Pour the egg mixture into the flour mixture and mix until smooth.
4. Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.
5. Place the glass ramekins in the boiling water and cook covered on the lowest heat for 8 minutes.
6. They’re done when a skewer inserted comes out clean without wet batter.
7. Turn off the heat and remove the ramekins from the pan and let them cool on a wire rack. Serve warm or at room temperature.

For Corn & Cheese Steamed Cake;

1. In a medium bowl, combine all-purpose flour and baking powder and whisk well to combine
2. In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined.
3. Pour the egg mixture into the flour mixture and mix until smooth.
4. Add corn and cheese and mix until combined. Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.
5. Place the glass ramekins in the boiling water and cook covered on the lowest heat for 12-13 minutes.
6. They’re done when a skewer inserted comes out clean without wet batter.
7. Turn off the heat and remove the ramekins from the pan and let them cool on a wire rack. Serve warm or at room temperature.

For Double Chocolate Steamed Cake;

1. In a medium bowl, combine all-purpose flour, baking powder and cocoa powder, and whisk well to combine
2. In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined.
3. Pour the egg mixture into the flour mixture and mix until smooth.
4. Add chocolate chips and mix until combined. Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.
5. Place the glass ramekins in the boiling water and cook covered on the lowest heat for 8 minutes.
6. They’re done when a skewer inserted comes out clean without wet batter.
7. They’re done when a skewer inserted comes out clean without wet batter.
8. Turn off the heat and remove the ramekins from the pan and let them cool on a wire rack. Serve warm or at room temperature.