Japanese · Dessert
Mushipan Steamed Rice Cupcakes
A Japanese steamed sponge cupcake, mushipan, made with a rice flour and cake flour batter that steams into a soft, bouncy, faintly chewy crumb instead of the drier texture of an oven-baked muffin. No butter, no frosting — just milk, egg and a whisper of vanilla carried by gentle moist heat.
$1
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
274Calories
5.1gProtein
7.6gFat
45.7gCarbs
15.3gSugar
0.8gFiber
243mgSodium
58mgChol
1.3gSat Fat
85mgPotassium
44mgCalcium
0.8mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Asahi Super Dry Beer
local
Sencha Green Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Sift the rice flour, cake flour and baking powder together into a bowl and set aside.
2
In a separate bowl, whisk the egg and sugar until pale and slightly thickened, about 1 minute.
3
Whisk in the whole milk, vegetable oil and vanilla extract until smooth and emulsified.
4
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix or the crumb will toughen.
5
Line 2 holes of a 6-hole muffin tin with paper cases and divide the batter evenly between them, filling each about three-quarters full.
6
Half-fill the remaining 4 holes with water so the tin heats evenly in the steamer.
7
Set the tin into a steamer basket over simmering water, cover the lid with a cloth to stop condensation dripping onto the cakes, and steam on medium heat for 15 minutes.
8
Insert a skewer into the centre of a cupcake to check it comes out clean, then lift the tin out and let the cupcakes cool in their cases for 5 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Rice Flour, sifted
- 20g20g Cake Flour, sifted
- 4g4g Baking Powder
- 30g30g Egg, beaten
- 28g28g Sugar White
- 45g45g Whole Milk
- 10g10g Vegetable Oil
- 2g2g Vanilla Extract
