Japanese Steamed Sweetcorn Bun

Photo: Cuisine Paradise (Ellena)

Ingredients

100 grams Cake/Plain Flour

1 teaspoon of Baking Powder

25 grams Caster Sugar

1 gram Large Egg, 60

50 milliliters Water

1/2 cup Fresh/Frozen Sweetcorn Kernels

1 tablespoon of Vegetable/Corn Oil, optional

Preparation

Sift flour and baking powder in a bowl. Set aside. At the same time, preheat a steamer/wok filled with water till boiling point.

Using a balloon whisk beat egg and sugar together till foamy and pale in colour before adding in oil and stir till combined.

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.

Place the cups in the steamer/wok(with boiling water in it), cover and steam over high heat for about 12 - 15 minutes(depending on the size) or until a skewer inserted into one of the buns comes out clean.

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About

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.