Matcha Steamed Cake
For a while now I've been wanting to try making a steamed cake. There are many chinese steamed cake desserts, and I really like most of them. I'm not sure where to find the paper to steam cakes in though. I know what it looks like, but I just can't seem to find it anywhere.
I found a recipe for matcha steamed cake from My Kitchen. Since I couldn't find the proper paper, I used coffee filters. I think the cakes came out relatively well for my first attempt. I steamed them in a rice cooker. The color was slightly darker green than I wanted. Perhaps I'll add less matcha powder next time. The cakes tasted pretty good though. Soft, sticky, and slightly sweet.
I'm going to try to make them again when I have the right paper. Also, I will try to be more exact with my measurements next time. I had to do a lot of conversion to US measuring cups. But I recently bought a small scale, so now I can be more exact in my measurements and not have to do conversions.
Recipe from My Kitchen
Ingredients (makes 4):
125g cake flour
90g castor sugar
1 tbsp matcha (next time i'll probably do 1/2 tbsp since my cakes come out a dark greenish brown)
1 tsp baking powder
15ml cold water
- Preheat steamer.
- Sift together flour and matcha, then mix well with sugar in a mixing bowl.
- Gradually add in 125 ml water and whisk until sugar is dissolved.
- Once the steamer is preheated, dissolve baking powder with 15ml water in a small cup.
- Stir baking powder solution into batter and mix well.
- Transfer batter into small bowls or moulds lined with paper cases.
- Steam on high for 20 minutes. Do not open the steamer during steaming process, to prevent water mark on the surfaces.