Steamed Green Tea Cake ( makes 4 )
Wet Ingredients
1 large egg
1 Tbsp. canola oil/sunflower oil
1 Tbsp. honey
3 Tbsp plain regular yogurt ( I used marigold natural low fat yoghurt )
1½ Tbsp. sugar
Dry ingredients
½ cup all-purpose flour (60g)
1 tsp. baking powder ( I used double action and usually scoop about 5/6 of a tsp )
1 tsp. green tea powder ( colour may varies depending on brand )
Method
1. Place 4 muffin/cupcake liners into 4 ramekins/chawamushi cups/small bowls. Set aside.
2. Add water to steamer or pot and heat to bring to boil.
3. In a big bowl, beat egg lightly using fork or whisk. Add all other wet ingredients and mix to combine. NO need to beat till light and fluffy
4. Sift dry ingredients into mixture in step 3. Mix well with spatula or whisk to combine. Ensure no lumps and a smooth batter. Do not overmix.
5. Scoop equally into each ramekin from step 1 about 2/3 filled. Steam on low for 10 minutes. The water in the pot should not be boiling or bubbling away.
6. Remove and cool on rack or plate.
Note :
1. Based on my experience, to get a nice round smooth top, you need to steam on low heat. Timing is also important. Oversteamed cakes will have dented top, so watch the time and remove after 10mins. The top should not sink when you open the cover of the steamer. Don't open the cover before 10mins to check.
2. The top of the cake will not look nice if water from the cover drips on it, so don't place them too close to the edge . You can wrap the cover with a cloth, this helps to prevent dripping.
For raspberry steamed cake , only the wet ingredients are slightly different. Steps are the same .
Raspberry steamed cake ( makes 4 )
Wet Ingredients
1 large egg
1 Tbsp. canola oil/sunflower oil
2.5 Tbsp plain regular yogurt ( I used marigold natural low fat yoghurt )
2.5 Tbsp. sugar
1.5 Tsp. Raspberry juice ( I blended fresh raspberry and strain )
Bon Appetite !
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