Japanese Yogurt Steamed Cake (Yogurt Mushi-pan) ヨーグルト蒸しパン

These yogurt mushi-pan are simply amazing!!!

Simply amazing? I will tell you why...

(1) These yogurt mushi-pan are really simple to make! It took us only 5 minutes to mix everything, 15 minutes to steam and also the next 5 minutes to eat... LOL!

(2) These yogurt mushi-pan are amazingly low fat! Can you imagine four of these cakes contain only one tablespoon of oil!

(3) These yogurt mushi-pan are made with NO eggs! They are mainly made of flour, sugar, yogurt and milk. See... NO eggs! Amazing!!! Like a Japanese anime, I was feeling amazed after tasting these cakes with my beaming eyes... LOL!

(4) These yogurt mushi-pan are amazingly moist and fluffy! How? With NO eggs and whisking, the aeration in this cake batter is mainly created by baking powder and the recipe suggests an addition of 1 1/2 tsp baking powder in every 1 cup (150g) flour used.

(5) Although these mushi-pan are simple, plain and not overly sweetened, they are very fragrant with a nice milky yogurt taste to eat. My sweet-tooth son loves them with drizzles of honey but I prefer to eat them on their own. Their texture reminds me of the wa ko kueh (traditional Chinese steamed rice sponge cake) that I used to eat when I was little... being just plain, soft and fluffy.

Yogurt Mushi-pan ヨーグルト蒸しパン

These cakes are mainly made of yogurt and milk plus only one tablespoon of oil.

... plus cake flour and baking powder.

Remember this set of Tovolo mini spatulas that I have used to bake my Easter Cookies?
I must admit that they are slightly too small for me but just perfect for my son.

After using them, my son said that they are now his Tovolo spatula! Hmmm...

Fill the lined ramekins with the cake batter.

Steam the cakes for 15 minutes.

And, you will have nice yogurt steamed cakes...

... that are so moist and fluffy to eat!

Besides the basic mushi-pan recipe that I have used before, this is another fantastic mushi-pan recipe that I have found at Cookpad and here is my adapted version.

Makes 4 x 7 cm cakes

50g caster sugar
(This is the reduced amount from the original and this amount of sweetness is just right for me)

150g yogurt, preferably with 4% fat
(The sweetness of the cakes can vary depending on the sweetness and the type that yogurt that you used. I like to use the minimally sweeten kind of yogurt with full amount of fat)
90ml milk
1 tbsp (15ml) vegetable oil
150g cake flour* 
1 1/2 tsp baking powder

*You can use 150g self raising cake flour instead of 150g cake flour plus 1 1/2 tsp baking powder. Please remember to omit baking powder if you are using the self raising flour.

Add sugar, yogurt, milk and oil into a large mixing bowl. Mix until combine.

Sift in flour and baking powder into the yogurt mixture and stir until just combined

Line 4 ramekins with paper cups and fill the paper cups with the batter to 90% of its capacity.

Steam over high heat in a single layer for 10-15 mins or until cooked. Note: It is better not to use multiple layers of steaming rack to steam these cakes as the multiple layers will distribute the heat too much, resulting a massive reduction of heat in the steam. When ready, remove the cakes immediately from the steamer and serve them warm or at room temperature.

We have finished eating all these 4 cakes within the same day that we made them and so we can't tell you how to store these cakes and don't know if they will stay moist and fluffy on the next day. In regardless, I reckon these cakes are in their best when they are freshly made.

Happy Steaming
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