Japanese Steamed Sweetcorn Bun
By: Cuisine Paradis...
Published: Wednesday, May 18, 2011 - 6:52pm

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

1 Sift flour and baking powder in a bowl. Set aside. At the same time, preheat a steamer/wok filled with water till boiling point. 2 Using a balloon whisk beat egg and sugar together till foamy and pale in colour before adding in oil and stir till combined. 3 Next divide the sifted flour into two batches, stir in alternately with water to form a smooth batter. 4 Lastly stir in 2/3 of the sweetcorn kernels and reserve the rest as toppings. 5 Spoon the cake batter evenly into 4 prepared foil/ramekins cups that are lined with paper liners. 6 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.

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.