Japanese Steamed Sweetcorn Bun
Next divide the sifted flour into two batches, stir in alternately with water to form a smooth batter.
Lastly stir in 2/3 of the sweetcorn kernels and reserve the rest as toppings.
Spoon the cake batter evenly into 4 prepared foil/ramekins cups that are lined with paper liners.
I would share with you this Japanese Steamed Cake/Bun, also known as Mushipan(蒸しパン) which is one of the healthy breakfast or tea-cake that contains no butter or oil in the ingredients.
Wednesday, May 18, 2011 - 6:52pm