Mushipan - Steamed Cup bread/cake

We had a gathering with my good friend and her family while they were holidaying here. It was such a fruitful gathering, we spent few hours running to the bookstores, chit chatting and savouring food. She sincerely brought me some good cookbooks which I appreciated it a lot. One of them is the Akemi Komatsuzaki "Steamed Cup bread － 杯子蒸面包" recipe book which I was amazed with those beautiful steamed cup bread and how simple to make them. This recipe book was translated from Japanese to mandarin with step-by-step pictures and instructions. Beside steamed cup bread, there is also steamed bun － sausage roll - rolled bun, steamed cup bread in donut shape, steamed chinese bun/pao (中式包子), fried chinese bun and also tiramisu. Isn't it great? Thus, I wait no more and was thrilled to give it a try. This recipe book starts with the basic steamed cup bread recipe and it applies too more savoury and favourful recipes.


Steamed cup bread is widely enjoy by the Japanese. They called it "Mushipan" in Japanese which means steamed bread, but it is more cake-like than bread-like. It's closely related to English steamed puddings. I love the way they do it which is more healthy and easy to make especially for working mum like me. Once you have master the basic recipe, you can add more fillings or ingredients such as green tea flavour, pumpkin, nuts, seeds, cocoa, meat or vegetables to this recipe. Moreover, it is also suitable for snack, picnic or pack to school. This will definitely be your choice if you too like something healthy, quick and easy to make recipe. Article about Mushipan for sharing.

Basic Mushipan recipe: Yields 4 large mushipans Ingredients: 100g Low protein flour (I used cake flour) (About Flour) 40g Castor sugar 60ml Milk 1 Egg 1 tsp Baking powder 1 tbsp Salad oil (I used sunflower oil)(About salad oil) 4 pudding moulds Method: 1. Sift flour and baking powder in a mixing bowl. 2. Beat egg in another mixing bowl, add in castor sugar. Beat until combined. 3. Add in milk and mix well. 4. Add in flour mixture and mix well. Make sure the batter is well combined. 5. Add in salad oil / sunflower oil. Mix well. 6. Scoop batter into 4 large pudding moulds line with paper cases. Cover about 70 - 80% full. 7. Wrap the pot lid with a piece of cloth to prevent (condensation) water from dripping to the cup bread. 8. Bring water to a boil in a large pot. Once boiled, put pudding moulds on a steaming tray. 9. Steam at medium heat for about 12 - 15 minutes. 10. Once complete, test with a skewer. If the skewer comes out clean, the cup bread is done. 11. Remove from the pot and rest cup bread on the rack to cool. Note: • I wrapped the pot lid with a piece of cloth to avoid (condensation) water from dripping on the cup bread. • The size of the pudding moulds may vary from each markets, you may need to find one that is suitable.