Sunday, December 22, 2013

Donabe-steamed Matcha Steam Cake

Donabe-steamed Matcha (Green Tea) Cake

Steamed cake, steamed buns, steamed manju (sweet bean paste filled dumplings)…I like steamed desserts and my donabe steamer, "Mushi Nabe", does the wonderful steaming job and makes it more fun to make them.

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Steamed matcha cake, right out of the donabe steamer smelled so nice! You can enjoy while it's warm, or after it's completely cooled down. The cake can be stored in a tight-sealed container at a cool place for a few days.

The recipe is really easy!

Matcha Steam Cake
(for large donabe steamer, "Mushi Nabe")

(I used 5 1/2" x 6 " or 13 cm x 15 cm mold, but you can use different size/ shape of heat-resistant mold which can fit the donabe steamer)
3 oz (90 g) whole wheat flour
1/2 tablespoon matcha (green tea powder)
1 teaspoon baking powder
1 large egg
2 oz (60 g) raw brown sugar
1 1/2 oz (45 g) butter, melted and cooled down
1/4 cup (60 ml) heavy cream
a pinch of salt

  1. Get Mushi Nabe ready and steaming.
  2. Sift together the flour, matcha powder, and baking powder. Set aside.
  3. In a bowl, whisk together the egg and sugar until smooth.
  4. Stir in the butter and heavy cream. Add the salt and whisk further until all the ingredients are well blended and smooth.
  5. Line the mold with parchment paper and pour the batter. Smooth the surface with a spatula.
  6. Set the mold in steaming Mushi Nabe. Cover with lid and steam for 13-15 minutes, or until a skewer inserted in to the cake comes out clean, over medium-high heat. Turn off the heat and let it rest for a few minutes.
  7. Remove the mold from Mushi Nabe. Once the cake has cooled down enough to handle, remove the cake from the mold. Slice and serve. You can enjoy the cake while it's still warm or after it's completely cooled down.
The delicate and spongy donabe-steamed cake is simply so gorgeous and hard to stop eating!
The recipe is also available on toiro kitchen's website.

Happy donabe life.