Chocolate-Matcha Mushi-Pan (Japanese Steamed Cake)

I am doing this post while closely following the “live” updates of Polling Results from Channel News Asia.

 

This dual-flavor Japanese steamed cake was adapted from my previous Matcha Mushi-Pan. And the result was good, just like having a hidden jade within the chocolate cake. The picture below explains why I said so.

 

 

 

My original recipe yields 6 standard muffin-size cakes but this time, I used bigger aluminium muffin cups and yielded 3 cakes. I also run out of self-raising flour. Hence, made some adjustment as below.

 

 

Chocolate-Matcha Mushi-Pan Recipe

Ingredients

(A)

• 1/4 cup sugar (up to ½ cup if prefer sweeter cake)
• 2 eggs

(B)

• 50g canola oil
• 135ml low fat milk

(C)

• 150g all purpose flour mixed with 1½ tsp baking powder & ¼ tsp salt (or simply use 150g self-raising flour)

 

(D)

• 1 tsp green tea powder
• 2 tbsp cocoa powder

 

Steps

1. Sieve (C), and mix to combine them. Set aside.
2. Beat (A) with an electric beater until double in size.
3. Add (B) into (A), whisk to combine.
4. Add the flour into the wet mixture. Mix until incorporated.
5. Divide the batter into 2 bowls- 2/3 and 1/3 portions.
6. Add the cocoa powder into the bigger portioned batter. Mix until incorporated.
7. Add the green tea powder into the smaller portioned batter. Mix until incorporated.
8. Divide the cocoa-flavoured batter equally into 3 muffin cups and then carefully scoop the green tea-flavoured batter on top of the chocolate batter. The green tea batter will be covered by the chocolate batter.
9. Steam on high heat for 18 minutes. (Requires shorter 15 minutes if using standard muffin cups).

 

Okay, the counting results will be out anytime now. I shall glue my eyes on the TV now. 

This is my submission for Aspiring Bakers #7.