Matcha Steamed Cake

Steps

1. Gather all the ingredients. I use 6 oz Pyrex glass ramekins (custard cups).

2. Wrap a frying pan lid with a kitchen towel. This will prevent condensation from falling onto the cakes while steaming.

3. Place 4 empty ramekins in a frying pan and pour enough water into the pan to go halfway up the exterior sides of the ramekins. Take out the ramekins, cover the pan with a lid, and bring the water to a boil.

4. Meanwhile, place a cupcake liner inside each ramekin.

5. In a medium bowl, add 1 large egg (50 g w/o shell) and 1 Tbsp neutral oil and whisk well.

6. Add 1 Tbsp honey and 3 Tbsp plain yogurt. Mix well.

7. Add 1½ Tbsp sugar and mix thoroughly.

8. Sift ½ cup all-purpose flour (plain flour) and 1 tsp baking powder together. Then, add it to the egg mixture.

9. Sift 1 tsp matcha (ceremoial or culinary grade) and fold until the matcha powder is well incorporated into the batter.

10. Divide and pour the batter evenly into the lined ramekins.

11. When the water starts to boil, place the filled ramekins inside the pan.

12. Cover with the lid and steam over medium-low heat for 12–14 minutes.

13. To test if the steamed cake is ready, insert a skewer in the center of the cake and see if it comes out clean (no wet batter). Do not overcook as the cakes will become hard. When done, remove the ramekins from the pan and serve with sweet red bean paste (anko).

14. I recommended enjoying it immediately or on the same day since the steamed cake gets harder. You can re-steam them before serving (I don‘t recommend microwaving).