← Nouns Cooking · Japanese

Ingredients

• 130 g plain or cake flour
• 2 tsp Baking powder
• 1 Eggs
• 80 ml Milk
• 40 g sugar (or brown sugar for a caramel flavour)
• 1½ tbsp neutral oil
• 60 g sweetcorn kernels, or chocolate chips or diced sweet potato (optional)

Method

1. Set up a steamer, or a wide pot with a rack and 3 cm of water, and bring it to the boil. Wrap the lid in a tea towel so drips do not fall on the cakes. Line 4–6 ramekins or sturdy cups with paper cases.
2. Whisk the egg, sugar, milk and oil in a bowl until the sugar dissolves.
3. Sift in the flour and baking powder and mix gently until smooth. Fold in your chosen add-in.
4. Fill the cases about three-quarters full.
5. Steam over high heat for 10–12 min without lifting the lid, until the tops have puffed and cracked and a skewer comes out clean.
6. Eat warm. Leftovers can be re-steamed or microwaved for 20 seconds.

Tips

• Steady, strong steam makes the tops split beautifully; do not let the pot run dry.
• Try matcha, cocoa or black sesame paste in the batter. Contains wheat, egg and dairy.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Chopstick Chronicles