Mushi-Pan (Steamed Green Tea Cake)

I feel very sorry for the Japanese kids when I read this news article in TODAY paper - Students left waiting in school for parents who may never turn up. Many of these young elementary school kids are still waiting in their school for their parents to bring them home. There is no electricity, heating or running water and food. I sincerely hope that all the aids and food supplies will reach them soon and most (if not all) of them can be re-united with their parents eventually.

This post is dedicated to these kids - Japanese Mushi-Pan / Steamed Cake.

 

Ingredients

(yield 6 soufflé paper cups)

(A)
1/4 cup sugar
2 eggs

(B)
50g canola oil
135ml low fat milk

(C)
150g self-raising flour
1 tsp green tea powder

Steps 1. Beat (A) with an electric beater until double in size.
2. Add (B), whisk to combine.
3. In another bowl, sieve (C) and mix to combine them.
4. Sieve (C) again, into the wet mixture. Mix until incorporated.
5. Pour into soufflé paper cups and steam on high heat for 15 minutes.

 This is best eaten when it is still steamy warm but will remain soft even on the next day.