Had been running out of ideas for the little one’s breakfast everyday!
Bread, steamed cakes, muffins, pancakes etc. Though my favourite is to prepare the pancakes, sometimes it’s just too tiring to wake up and make them hahaha!
Googled for some recipes before I sleep last night, and came to this mushipan recipe.
Mushipan is a kind of steamed cup bread for the Japanese. I remember eating very soft steamed cake from 4 Leaves bakery before, but found it a hassle to make, since most steam cakes would require you to whisk the batter quite well (opps, the lazy mum).
I saw this really quick and easy recipe, so why not try it out? 🙂
Well, I suppose I might have left it to steam for a little too long. I wonder if that’s the reason for the “opened top” hahaha. It tasted a little dry inside too – but goes great with my Old Town Hazelnut kopi 😉
And well, because I am a
paranoid ahem, careful mum, I don’t use cake flour when I bake for the little one (the flour is bleached for softness and lightness). There’s still a slight (drier, denser) difference when we substitute plain flour, but I think the little one wouldn’t mind!
Basic Mushipan (Recipe from Bits of Taste)
– 110g plain flour + 2 tbsp cornflour *Original uses 100g cake flour
– 40g sugar *I used 20g of sugar only
– 60ml milk
– 1 egg
– 1 tsp baking powder
– 1 tbsp cooking oil
1. Sift flour and baking powder into a mixing bowl. (If you are also using plain flour, sift 3 times)
2. Beat egg in another bowl, add in sugar and mix well.
3. Add milk to egg mixture in step (2), mix well.
4. Make a well in the flour mixture, add in mixture from Step (3). Mix till well combined.
5. Add in oil. Mix well.
6. Scoop batter into cupcake molds or liners till 80% full.
7. Steam the mushipan batter at medium heat for 12 – 15 mins. Make sure the water is boiling when you put the mushipan batter in.
– For busy mums, you might want to make these the night before. Store in air tight container, steam slightly to reheat the next morning.