. Make sure to cover bowl with paper towel before heating. A quick tip is that if the batter becomes thin, then 1 to 2 tablespoons of gram flour. I think my oven was up a bit high (on fan too because I can’t turn it off) and i had filled the water bath with boiling water out of habit so it only took an hour and 15 or so. To prepare plum filling: In a small saucepan over low heat, combine plum jam, nutmeg, cloves, ginger and cinnamon, and cook until liquid (alternatively, combine in a microwave … Hi Juna! Turned out great. Or is it the steam heat? Thank you so much for visiting my website and wow you already made these steamed cakes! I’ve read that this is because the cake, as it rises in the oven, becomes lighter than the flan layer, so the flan sinks and I, a non-scientist, based on little more than liking the sound of it, have concluded that it makes total sense. Or they have to be sitting in water, Hi Monica! I just put my chocoflan in the oven and decided to check out Chicanos Eats from which you adapted your recipe. Hi NamiI tried the basic recipe this morning for breakfast. Was incredibly simple and delicious! Thank you for your kind feedback. If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! I bake occasionally and am still learning, so as you see in my Dessert page, you won’t see too many cakes. . It worked perfectly. We had to triple up on our wrappers to get them to stay and used smaller ramekins. You can save it in freezer too, and pop in the steamer to reheat for fluffy buns again. Bake chocoflan: Liberally coat a 10-cup (2.5 liter) Bundt pan with cooking spray. Thank you so much for this recipe. You can make dulce de leche also in a pressure cooker. I think that thinning yogurt with a little water works, too. Gave the extra cake away to two other households. I tried to be a “baker” as a hobby but financial difficulties came so now i would like to try baking as a source of an extra income. I left it overnight but it could also be the cooking spray? Thanks for posting and bringing some wonder to the day. Love how small the portions were, good for a first try. Cake rose and was so moist. I think this is due to how we mix the batter – we put too much air in it while whisking. . Do you think this would work in an angel food cake pan? 1) Cover the steamed cake with a damp paper towel and reheat in the microwave (but be careful not to overheat; it'll become very hard). For sweet steamed cakes, you can add vanilla extract. I am thinking of making this for my 11 month old baby. Super yummy! I am looking forward to making them. This was a wonderful dessert – time-consuming but not difficult, beautiful, and great for company! . I feel like the metal pans conduct heat differently, and I’m not sure if it gives the fluffy texture. I am going to experiment a bit with different ingredients! I love it but it was not as soft and spongy as I expected. Hi Nami-San! Hi, may i ask what kind of vegetable oik do we use? I tripled the recipe and they turned out great! N so easy my 5 yr old made it herself ???? Not smooth surface – did you cover the lid with towel? towel & do i place d cloth before de lid or should i wrap the lid.can i decorate the cake with buttercream or fondant.if making a bigger cake in a 6 inch pan,hw do i steam d cake & is it strong enough to be stacked/layered.sorry,i ask dis much question.i dont hv an oven so i wish to try it as soon as possible.Thanksonce more and kudos to u,Love ur recipes. Would that make a difference? Making the flan went smoothly. i never baked or steamed anything but i wanted to try. So am overjoyed to find this recipe. I think, from your description, it sounds like you mixed too much. . It worked out well. Ultimately we were underwhelmed with the flavor of the flan in particular but the rest of our guests loved it and we were all impressed with how gorgeous it looked. What is Japanese cake you are referring too? They should help to unmold once you finished cooking. Must make this! , If you look at my Green Tea Steamed Cake pictures, I have some air pockets too (https://www.justonecookbook.com/recipes/green-tea-steamed-cake/). It would stick to the liner, but it should peel off nicely. Thank you for your support. Can i use electric steamer or will it break down? Sorry…. Are you planning to use a steamer and a muffin tray? I don’t have one…. The Japanese steamed cakes are made with very simple ingredients: flour (all-purpose flour or cake flour), baking powder, eggs, milk, sugar, and neutral-flavored oil (such as vegetable oil). I am wondering how long can these steam cakes last under room temperature? Can you use a non bundt pan for this recipe? I’m confident that this recipe works, as I make this myself often and many readers have successfully made it and shared their creations on social media or via email with us since 2011. Here are other steamed cake recipes you may like. Thank you for sharing your story! then flipped it. And I would love to make it for my 1yr old baby. Thanks for any help on this! That was an easier solution! I made the dulce de leche myself as directed in the recipe and we really enjoyed the remainder with the flan. I noticed the last two times, I had big air pockets. Ok, I made this for our Friday night outdoor socially distant dinner. Is there a substitute available for eggs in this recipe to try out. Hi Nami, The steam cakes looks so yummy! This steamed cake is my older post, and my newer steamed cake recipe has better step by step pictures, so you might want to see. We hope this helps! I did for some reason have to steam them longer than 8 minutes. Where are they listed in your recipe index? Would the basic recipe still work if I added frozen blueberries or would it turn out too soggy? It wasn’t too thick but not too lose either. Hi Vanessa! Some mods: I used Bob’s Red Mill gluten free flour as a 1:1 sub. I didn’t have any cupcake liners so I poured the batter straight into the ramekins….they turned out super and oishiiii of course…..thanks once more for sharing the recipe : ). These turned out so delicious! So happy to hear your steamed cake turned out well. Also, we just started to shoot videos, so check out my recent Castella video recipe. It does make quite a big cake though! You could do egg white and egg yolk separately but it’ll be a new recipe. Thank you for your inspiring blog! Do you have any suggestions for how this recipe would need to be altered to turn out here? Required fields are marked *. Was moist and soft. While Chinese steamed bun called Mantou (饅頭) uses yeast as a leavening agent, Japanese steamed cakes use baking powder. Hi, I just made these yesterday…but made variations to make them eggless. I haven’t tried making this with gluten free flour or rice flour. Thank you so much for trying my recipe! I just made 1/2 of this recipe and baked it in a regular cupcake tray — baked for 30 minutes. However they’re very noisy to make, as the boiling water makes the ramekins hop up and down to create a loud clunking noise for eight minutes. I have not been able to find a resource. I’m so happy to hear your in-laws enjoyed this recipe! if i can, how many minutes will it take? Arigato for your feedback! . Wow, you made 3 times in 5 days! Or a loose bottom bundt pan? Can you leave it in the pan too long? Hi Rachel! It was really nice, but I know most people would think my cakes needed sugar! I cannot say enough good things about this cake! As a result, the cake batter comes together with pantry ingredients like all-purpose flour, baking powder, baking soda, spices, sugar, and melted coconut oil. He said to use hot water from the tap. Couldn’t resist trying this. As usual, a very thorough explanation with excellent alternatives. Can I directly put the batter to ramekins and steam? You should not over mix AFTER the flour is added. I am so happy to hear you enjoyed this recipe! FYI did not work well for me. Hi, Do we really need to put the cup cake into the boiling water? Thank you for your kind (and funny) feedback! Can you use a bamboo steamer for the mushi-pan instead of a frying pan? Happy Holidays! :0, Well demonstrated recipe! You just need to make sure is combined well and that’s it. I also didn’t have ramekins, and a trip to TJ Maxx and Ross’ brought me home with Anchor Hockings 1 c. Glass containers with lids, which came in sets of 4! I’m always justonecookbook.com. I did have to put the pan in hot water to loosen the cake and then it came out of the pan perfectly. Should I whisk egg white separately and fold them to the batter? Try to use the lower heat – you just need to keep it steaming but doesn’t have to be a strong heat to keep the steam inside the lid. If you use a steamer function, I think it’ll work. I ended up driving to four grocery stores before I found the La Lechera dulce de leche at Target. Hi Autumn! Hi Gracey! Did you put the cloth on the lid, making sure the condensation won’t drop onto the steamed cake? I wish I can help but I never had the rubbery texture before so I’m not sure what went wrong. I blame my mother in law’s scratched AF bundt pan. Hi Martyna! I have a collection of cool bundt pans and I never have to frost a cake. Cooked slightly longer due to the added moisture from the honey but still worked perfectly. I apologize for my late response. Cajeta is often used interchangeably, although it’s technically goat’s, not cow’s, milk. I’ll attempt again, would so love to make it work for me! . Hi Aiks! I followed this recipe closely, the only difference is that I used a two-tier electric steamer and steamed the cakes for 15 minutes. It was absolutely delicious!! . , Tried this today, turned out great! Secondly, in the recipe you told us to: “Add chocolate chips and mix until combined”. I’m glad to hear it came out well! It turned out amazing. Have you tried this using wholemeal flour before? It doesn’t stick the mouth. but haven’t had a chance to write . Thank you thank you thank you. I set the bowl on a sheet pan, the Bundt in the bowl, and filled with tap water. Increase the cooking time based on the size of your loaf pan. I used a pampered chef stoneware Bundt. I would check on the cake at the 1 hour mark to see if it’s not already done. Thanks so much for trying this recipe! I made this and it didn’t work even though I followed the recipe carefully. I spray my pans with Baker’s Secret and never have a problem getting them out. Other than that, I didn’t change a thing and it was delicious. Is there any way to make some stuff ahead of time and then pause? You can reheat the steamed cake with one of 2 methods. Hello Gracey! I tried adding more baking powder, but to no avail. Microwave the sugar mixture uncovered on high power for 5 minutes; it will bubble vigorously. It’s a cinch to make. will try adding banana next! It avoids the water drips inside the pan when it is steaming, and the towel can be tied up at the lid handle. Might try your matcha panna cotta and this one soon! I’m happy to hear you and your daughter tried the recipe together and enjoyed it. Start by combining the chocolate chips and cream in a microwave-safe bowl. Thank you so much for trying my recipes for all these years! I’ve recently moved to 6,000 feet altitude. Thank you so much for sharing!!! Your advice would be much appreciated. Editor’s Note: This post was originally published on May 4, 2011. Despite its cheerful appearance, it doesn’t skip the biographical and historical stories that, for me, makes a cookbook worth curling up with. Any ideas why this could be the case? Fingers crossed it looks like your photo (w different mold) so I can bring some to my neighbors. As sugar was expensive back then, the Japanese included small chunks of Japanese sweet potatoes (Satsumaimo) to sweeten the steamed cakes. Thanks for giving it a try (and I apologize for my late response to your original question). It looks fabulous! For the chocolate one: I didn’t have chocolate chips but placed a mini white chocolate ball (Christmas sweets leftovers are great ) in the middle of each cake before baking. I’m so glad to hear all three types came out well! Easy and so delicious. And I didn’t have time to let it cool all the way — I just stuck the bundt pan in the freezer for 15 minutes and it still unmolded OK (a small chunk of flan stuck to the pan, but we dug it out and reformed the cake). The recipie has never failed. I made this recipe last night and it was completely done at 55 minutes. Gonna try again next week. Thank you!!! If I’m remembering correctly, White on Rice couple went through a real phase with impossible cake a few years ago, so you might start there for how to adapt it to other pans. I’ll need to know a bit more information to find out why…. Can’t wait to try this! The recipe is a bit different (no coffee, caramel sauce poured into the pan first, etc) but the outcome looks delicious. They are definitely not the same! Hi Nami, I’ve tried your recipe today and 3 variations. I only have Japanese Cheesecake at this point (although we don’t call it so in Japan…). Thank you so much for trying this recipe! Gather all the ingredients. Beat the mixture with a wooden spoon, stirring vigorously until mixture becomes thickened and cloudy/dull in color, about 2 minutes or so.Working quickly, drop heaping spoonfuls of the pralines onto a parchment-lined … I didn’t turn the microwave on, but I did forget the butter was in there, so I completely forgot to mix the butter in the batter and didn’t realize until the cake was already in the oven. I worry about it losing its beautiful shape if I take it out and transport it in the car…. I’d suggest 1/4 tsp or just a drip from the bottle. It was my first time using the electric steamer so I’m not so sure if there was enough steam inside it. If your middle of the cake came out gooey, it might need to steam longer. . Hey Amanda, did you try the coconut milk? Once the water is boiling gently, leave it for about 60-70 minutes. I’m dying to make the cheese and corn combi! Hi Carol! I tried making the steam cake with cake flour instead of all purpose flour. Thanks you Nami! . Thank you so much for trying this recipe. Will it work? Even though you only need one can of dulce, and the volume will be the same as the volume of a can of sweetened condensed milk, you lose some volume when you make it, so I recommend making two cans worth. Ours is now almost one week in the fridge (we’re trying to eat it slowly!) However, once I remove the cake from the pot, it starts shrinking. Hi Nami, I live in Japan and cannot get all purpose flour. Hi Jer! Yes, I was actually thinking of making with Anko, but my kids don’t eat beans and the can is huge… Add Anko in the batter, and decorate the top with some Anko too! The chocolate bark on the side of the cake is much easier to make than it looks.
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