Japanese · Dessert
Brown Sugar Steamed Bars
A Japanese-style steamed bar built on deeply caramelised brown sugar, egg and a light cake-flour crumb, cooked gently over simmering water instead of dry oven heat for a moist, springy, pudding-like texture studded with toasted walnuts.
$1
12 minsPrep
20 minsCook
52 minsTotal
EasyLevel
Nutrition per serving
233Calories
4.1gProtein
10.9gFat
30gCarbs
15.4gSugar
0.6gFiber
327mgSodium
48mgChol
1.3gSat Fat
91mgPotassium
41mgCalcium
1.4mgIron
0.2mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Japanese Sake
local
Hojicha (Roasted Green Tea)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Line a 10x10cm (4x4 inch) heatproof tin with parchment, leaving an overhang on two sides for easy lifting.
2
Set up a steamer with water at a gentle simmer, deep enough to not touch the base of the tin.
3
Whisk the egg and brown sugar together in a bowl until no lumps of sugar remain and the mixture lightens slightly, about 1 minute.
4
Whisk in the whole milk, vegetable oil and vanilla extract until fully combined.
5
Sift the cake flour, baking powder and salt directly over the wet mixture and fold gently with a spatula until just combined and no dry streaks remain.
6
Fold in the chopped walnuts, reserving a small pinch to scatter on top.
7
Pour the batter into the lined tin, smooth the top, and scatter the reserved walnuts over the surface.
8
Cover the tin loosely with foil to stop condensation dripping onto the batter, then lower it into the steamer.
9
Steam over gently simmering water for 18-20 minutes, until a skewer inserted in the centre comes out clean and the top springs back when pressed.
10
Carefully lift the tin out, remove the foil, and let the bars cool in the tin for 10 minutes.
11
Lift out using the parchment overhang, cool for a further 10 minutes on a rack, then cut into 2 squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 25g25g Egg, beaten
- 30g30g Brown Sugar
- 20g20g Whole Milk
- 12g12g Vegetable Oil
- 35g35g Cake Flour, sifted
- 2g2g Baking Powder
- 10g10g Walnut, roughly chopped
- 2g2g Vanilla Extract
- 1g1g Salt
